This cozy Pancake Sausage Breakfast Bake brings together fluffy pancake batter and savory sausage in a warm, satisfying dish that I find perfect for easy mornings. It’s simple to prepare, comforting, and always a hit when I want a no-fuss breakfast that still feels special.
Why You’ll Love This Recipe
I enjoy how this recipe blends familiar breakfast flavors into one convenient bake. I appreciate that it uses ingredients I usually have on hand, and the result is a soft, tender, slightly sweet casserole with hearty sausage throughout. It also reheats well, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Pancake mix: 240 g
Whole milk: 240 ml
Large egg: 1
Breakfast sausage links, cooked and chopped: 225 g (about 8 links)
Maple syrup: 2 tablespoons (optional)
Butter for greasing the baking dish
Directions
I preheat the oven to 350°F (175°C) and lightly grease a medium baking dish with butter.
I whisk together the pancake mix, milk, and egg until the batter is smooth.
I stir in the cooked, chopped sausage and the maple syrup if I’m using it.
I pour the mixture into the prepared baking dish.
I bake it for 25–30 minutes or until the center is set and the top turns lightly golden.
I allow it to rest for about 5 minutes before slicing and serving.
Servings And Timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes
Variations
I like adding a handful (about 60 g) of shredded cheddar cheese for a more savory flavor.
I sometimes mix in 1 teaspoon of vanilla extract for a sweeter, warmer taste.
I add 1/2 teaspoon cinnamon when I want a cozy, lightly spiced version.
I occasionally fold in 80–100 g of fresh blueberries for a fruity twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm slices in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 10 minutes.
To freeze, I wrap slices individually and keep them for up to 2 months, thawing overnight in the fridge before reheating.
FAQs
How do I know when the bake is done?
I check the center with a toothpick; if it comes out clean and the top feels firm, it’s fully cooked.
Can I use homemade pancake batter?
Yes, I replace the pancake mix and milk with an equal amount of homemade batter.
Can I make this recipe the night before?
Yes, I assemble it, refrigerate it overnight, and bake it in the morning.
Can I use non-dairy milk?
Yes, I’ve used almond and oat milk with very similar results.
Can I add vegetables?
Yes, I sometimes add sautéed diced peppers or onions, making sure to remove excess moisture first.
Conclusion
I love making this Pancake Sausage Breakfast Bake because it’s simple, filling, and full of familiar breakfast comfort. It’s reliable for busy mornings, adaptable to different flavors, and always satisfying fresh out of the oven or reheated later.
Pancake Sausage Breakfast Bake is a cozy, all-in-one morning dish that combines fluffy pancake batter with savory sausage, baked into a warm, satisfying casserole perfect for easy breakfasts or meal prep.
Total Time:40 minutes
Yield:6 servings
Ingredients
240 g pancake mix
240 ml whole milk
1 large egg
225 g breakfast sausage links, cooked and chopped (about 8 links)
2 tablespoons maple syrup (optional)
Butter for greasing the baking dish
Instructions
Preheat oven to 350°F (175°C) and lightly grease a medium baking dish with butter.
Whisk together pancake mix, milk, and egg until smooth.
Stir in cooked, chopped sausage and maple syrup if using.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
Let rest for 5 minutes before slicing and serving.
Notes
Add shredded cheddar cheese for a more savory version.
Stir in vanilla or cinnamon for extra warmth and flavor.
