I don’t know about you, but I’ve always believed breakfast is the most important—and often the most fun—meal of the day. A few weekends ago, I found myself staring down at a lonely box of pancake mix and a pack of breakfast sausage, wondering how to stretch both into something that would wake up my whole family with a smile. That’s when this Pancake Sausage Breakfast Bake was born: a cozy, casserole-style mash-up of fluffy pancakes, savory sausage, and melty cheese that practically begs you to dive in with a fork. Whether you’re feeding a crowd on Sunday morning or meal-prepping your breakfasts for the week, this all-in-one bake has got you covered.
From the first time I layered that sweet-and-spicy sausage under thick ribbons of pancake batter, it felt like pure breakfast magic. Each bite gives you fluffy, golden pancake goodness punctuated by juicy sausage crumbles—and if you’re a cheese-lover like me, that extra layer of cheddar takes things over the top. Best of all, you can customize the flavor any way you like: swap in spicy sausage, drizzle on extra maple syrup, or stir a hint of cinnamon into the batter for a touch of warmth. And did I mention it’s a one-dish wonder? Less time washing up means more time enjoying breakfast (and maybe that second cup of coffee).
Below, we’ll dive into Part 1 of our step-by-step guide. You’ll learn how to prep your pan, cook the sausage to savory perfection, and whip up the ideal pancake batter—just the foundation you need before we assemble and bake this crowd-pleaser.
Ingredients You’ll Need
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450 g breakfast sausage (mild or spicy, your call!)
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240 g pancake mix (any all-purpose brand works great)
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240 ml whole milk
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1 large egg
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1 tsp vanilla extract
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2 Tbsp melted butter
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(Optional add-ins: 2 Tbsp pure maple syrup, ½ tsp ground cinnamon, 115 g shredded cheddar cheese)
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Cooking spray or softened butter (for greasing)
Step 1: Preheat & Prep Your Dish
Begin by heating your oven to 190 °C (375 °F). Grab a standard 23 × 33 cm (9 × 13 in) baking dish and give it a generous coating of cooking spray or softened butter—don’t skimp on the corners. Trust me, a well-greased pan means your breakfast bake will slide out smoothly when it’s time to serve.
Step 2: Cook the Sausage
While the oven preheats, set a skillet over medium heat. Add your breakfast sausage, breaking it into bite-sized crumbles with a wooden spoon. Keep it moving so nothing sticks, and cook until the sausage is browned all over and cooked through—about 6 to 8 minutes. Once it’s ready, transfer the sausage to a paper-towel-lined plate to drain off any excess grease. This step keeps your bake from getting greasy and lets those savory flavors shine.
Step 3: Whisk Together the Batter
In a large mixing bowl, combine the pancake mix, milk, egg, vanilla extract, and melted butter. If you’re feeling a hint of sweetness or warmth, fold in 2 Tbsp maple syrup and ½ tsp ground cinnamon here. Whisk just until the ingredients come together—the batter should still look a little lumpy. Over-mixing will lead to tough pancakes (and nobody wants that in their casserole!).
Step 4: Layer the Bake
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First Batter Layer: Pour half of your pancake batter into the greased baking dish. Use a spatula to gently smooth it into an even layer, making sure it reaches all four corners. Don’t worry if it’s not perfectly uniform—those little pockets are where the sausage juices mingle and make magic happen.
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Add the Sausage (and Cheese): Sprinkle the drained sausage crumbles evenly over the batter. If you’re going for melty, gooey goodness, now’s the time to shower on 115 g of shredded cheddar cheese. The cheese adds a salty counterpoint to the sweet pancake, but feel free to skip it or swap in mozzarella or pepper jack for a twist.
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Top with Remaining Batter: Dollop spoonfuls of the remaining batter over the sausage (and cheese) layer. Again, you’re aiming for rough coverage rather than perfection—this rustic look is part of the charm. Gently spread the batter to seal in the layers, but don’t overwork it.
Pro Tip: If your skillet still has a bit of sausage flavor clinging to it, pour any leftover drippings around the edges of the dish before baking. Those golden brown bits caramelize under the batter and add an extra layer of savory depth.
Step 5: Bake to Golden Perfection
Slide the assembled dish into the center rack of your preheated oven. Set a timer for 25 minutes and resist the urge to open the door too often—steady heat is what puffs up the pancakes and melts the cheese just right. After 25 minutes, check for doneness: the top should be a deep golden brown, and a toothpick inserted in the center should come out clean (or with just a few melted cheese strings, if you used cheese). If it needs a little longer, give it another 3–5 minutes, watching carefully so it doesn’t over-brown.
Pro Tip: For ultra-fluffy edges, turn on the oven’s convection setting (if available) for the last 5 minutes of baking. The circulating air crisps up the perimeter, creating a delightful contrast between the soft center and the crisp outer ring.
Step 6: Rest, Slice & Serve
Once your bake is golden and proudly risen, pull it from the oven and let it rest for at least 5 minutes. This brief cooldown allows the layers to set, making it easier to slice neat squares without the sausage rushing out. Use a sharp knife to cut into 6–8 portions, depending on how hungry everyone is.
Serve warm, with extra maple syrup on the side for drizzling—or pass around bowls of sautéed fruit, whipped cream, or a sprinkle of powdered sugar if you’re feeling fancy. Leftovers? They keep beautifully in the fridge for up to four days. Reheat slices in the microwave for 30–45 seconds or pop them in a toaster oven until warmed through and slightly crisped.
Helpful Variations & Tips
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Spicy Kick: Swap in a chorizo or spicy Italian sausage and reduce the vanilla to ½ tsp. Add ¼ tsp smoked paprika to the batter for extra warmth.
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Veggie Boost: Toss in ½ cup of finely diced bell peppers or sautéed mushrooms alongside the sausage to sneak in some veggies.
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Sweet & Savory Swirl: Drizzle 1 Tbsp of maple syrup into the batter in concentric circles, then run a knife through to create a marbled effect.
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Dairy-Free Twist: Omit the cheese and use almond or oat milk in place of whole milk. Coconut oil works well instead of butter for a subtle tropical note.
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Meal-Prep Hack: Bake in two smaller dishes and freeze one for later. Thaw overnight in the fridge, then reheat in the oven at 180 °C (350 °F) for about 15 minutes.
Frequently Asked Questions
1. Can I assemble this bake the night before?
Absolutely! After cooking the sausage and whisking the batter, assemble the layers in your greased dish, cover tightly with plastic wrap or foil, and refrigerate overnight. The next morning, simply bake at 190 °C (375 °F) for 30–35 minutes—adding a few extra minutes if it’s still chilled—to achieve that same golden, fluffy finish.
2. How do I reheat leftovers so they don’t get soggy?
For best texture, avoid the microwave. Instead, preheat your oven or toaster oven to 175 °C (350 °F). Place individual slices on a baking sheet and heat for 8–10 minutes, or until warmed through and the edges crisp back up. If you’re in a real hurry, 60 seconds at 50% power in the microwave works in a pinch—but you’ll lose a bit of that lovely crust.
3. My pancake batter got too thick—what now?
No worries. If the batter seems stiff and hard to spread, whisk in an extra 1–2 tablespoons of milk until it loosens up. You’re aiming for a pourable, slightly lumpy consistency—think classic pancake batter.
4. Can I make this dairy-free or gluten-free?
Totally doable. For dairy-free, swap the whole milk and butter for your favorite plant-based alternatives (such as oat milk and coconut oil) and skip the cheese or use a dairy-free shreds. For gluten-free, choose a 1:1 gluten-free pancake mix. The bake might be a touch denser, but it’ll still come together beautifully.
5. What’s the best way to add veggies without watering down the bake?
Opt for finely diced, pre-cooked veggies so they don’t release extra moisture. Bell peppers, onions, mushrooms, or even spinach all work nicely—just sauté until most of the liquid has evaporated before layering them in.
6. Can I swap the breakfast sausage for another protein?
Sure thing! Crumbled cooked bacon, diced ham, or even shredded rotisserie chicken are excellent stand-ins. Just adjust the seasoning—if your alternate protein is already salty (like some hams), you may want to dial back any added salt or cheese.
7. How do I get the edges extra-crispy?
For that coveted crisp ring, switch on your oven’s convection setting (if available) for the final 5 minutes of baking. If you don’t have convection, simply pop the finished slices under the broiler for 1–2 minutes, watching closely to prevent burning.
Conclusion
There you have it—your foolproof guide to the Pancake Sausage Breakfast Bake that’s equal parts savory, sweet, and downright satisfying. From weekday meal prep to lazy Sunday brunches, this one-dish wonder proves that you don’t need to choose between pancakes and sausage—you can absolutely have both, all baked into glorious, golden squares.
Give it a try this weekend, and don’t be shy about making it your own. Swap in your favorite cheeses, sneak in some veggies, or go all out with a swirl of cinnamon-maple in the batter. Then come back and let me know how it turned out! Share your photos and tweaks in the comments—your clever variations might just inspire someone else’s next breakfast triumph.
Happy baking, and here’s to mornings made easy (and delicious)!
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Pancake Sausage Breakfast Bake
- Total Time: 45 minutes
Description
A hearty, all-in-one breakfast casserole that layers fluffy pancake batter with savory sausage and melty cheese—perfect for feeding a crowd or meal-prepping the week ahead.
Ingredients
Main Components
- 450 g breakfast sausage (mild or spicy)
- 240 g pancake mix
- 240 ml whole milk
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp melted butter
Optional Add-Ins
- 2 Tbsp pure maple syrup (for a touch of sweetness)
- ½ tsp ground cinnamon
- 115 g shredded cheddar cheese
To Grease
- Cooking spray or softened butter
Instructions
1️⃣ Preheat & Prep
Preheat your oven to 190 °C (375 °F). Lightly grease a 23 × 33 cm (9 × 13 in) baking dish with cooking spray or softened butter, coating all sides and corners.
2️⃣ Cook the Sausage
In a skillet over medium heat, cook the sausage, breaking it into small crumbles. Continue until browned and cooked through, about 6–8 minutes. Drain off excess fat and set aside.
3️⃣ Mix the Batter
In a large bowl, whisk together pancake mix, milk, egg, vanilla extract, and melted butter. If using, stir in maple syrup and cinnamon. Mix just until combined—the batter should remain slightly lumpy.
4️⃣ Layer the Bake
Pour half of the pancake batter into the prepared dish, smoothing it into an even layer. Sprinkle the cooked sausage evenly over the batter, then add a layer of shredded cheddar if desired. Dollop the remaining batter over the top, gently spreading to cover the sausage and cheese completely.
5️⃣ Bake
Place the dish in the center of the oven and bake for 25–30 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
6️⃣ Rest & Serve
Allow the bake to rest for 5 minutes before slicing. Serve warm, with extra maple syrup on the side if you like.
Notes
- Cheese Options: Try pepper jack, Swiss, or a cheese blend.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 165 °C (325 °F) for 10 minutes or microwave individual slices until warm.
- Gluten-Free: Use a certified gluten-free pancake mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 – 8 slices
