I’ve layered fluffy pancakes and savory sausage in a creamy custard so each bite is a warm, comforting mix of sweet pancake and hearty sausage. It’s perfect for a relaxed brunch or a special morning treat.

Why You’ll Love This Recipe

I like how this recipe brings together breakfast favorites—pancakes and sausage—into one easy dish. You get the stickiness of pancakes with the savoury punch of sausage, all baked together so clean-up is minimal. Plus it’s adaptable (you can prep ahead), and it serves a crowd. I love that I can serve it with maple syrup, fruit, or even a side salad if I want to make it brunch-y.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Frozen pancakes, thawed and cut into quarters (or homemade pancakes)
Breakfast sausage, cooked and crumbled
Large eggs
Milk (whole or 2%)
Optional add-ins: cinnamon, maple syrup, shredded cheddar cheese

Directions

Preheat your oven (about 175°C / 350°F) and grease a baking dish (about 9×13-inch if serving several).
Cook the breakfast sausage in a skillet until thoroughly browned and no longer pink; drain off excess fat.
Arrange the thawed (or cut) pancakes in the baking dish, layering them if needed. Sprinkle the cooked sausage evenly over the pancakes.
In a bowl, whisk together the eggs and milk (and cinnamon or vanilla if using). Pour this egg-milk mixture over the pancake and sausage layers. If using cheese, sprinkle it on top now.
Bake uncovered until the custard is set (a toothpick or knife inserted into the centre comes out clean) and the top is golden-brown (about 30-40 minutes, depending on your oven and dish size).
Let the bake rest a few minutes before cutting into squares. Serve warm with maple syrup or your favourite topping.

Servings And Timing

This dish serves about 8 people (depending on portion size).

Prep time: ~15-20 minutes (if pancakes and sausage are ready)
Bake time: ~30-40 minutes
Total time: ~45-60 minutes

Variations

Swap out regular breakfast sausage for turkey or chicken sausage for a lighter version.
Use homemade pancakes instead of frozen ones for fresher texture.
Add shredded cheddar (or mozzarella) cheese between layers for a savoury-cheesy twist.
For a sweeter version: sprinkle in cinnamon or nutmeg, drizzle maple syrup on top when serving, or add sliced apples or blueberries between pancake layers.
For a very savoury version: skip the maple syrup, add diced bell peppers or onions, maybe switch the sausage to a spicy variety.

Storage/Reheating

Storage: After letting it cool, cover and store leftovers in the refrigerator for up to 3 days.
Reheating: Cover with foil and reheat in the oven ~10-15 minutes at ~150-160°C (300-325°F) until warmed through. For individual servings you can microwave (~30-45 seconds) though texture may differ slightly.
Make-ahead: You can assemble the night before, cover, refrigerate overnight and bake in the morning — add ~5-10 minutes to the bake time if it’s cold from the fridge.

FAQs

What kind of pancakes work best?

I prefer thawed frozen pancakes for convenience, but you can absolutely make your own homemade pancakes. Just ensure they’re not super thick, so they bake evenly with the sausage and custard mixture.

Can I make this ahead of time?

Yes — assembling ahead is a great option. I sometimes prepare everything the night before (pancakes laid, sausage cooked, egg-milk mixture whisked) and refrigerate. Then in the morning I bake. It’s perfect for brunch.

Can I freeze leftovers?

Yes. After baking and cooling, I cut into portions, wrap them, and freeze for up to 2 months. When ready to eat, thaw in the fridge and reheat in the oven or microwave.

What toppings do you recommend?

Maple syrup is a classic go-to for the sweet-savory contrast. You could also offer fruit (berries, banana slices), a dollop of yogurt, or even hot sauce if you lean savory.

Is this suitable for feeding a crowd?

Absolutely. You can double the recipe and use a larger baking dish (e.g., two 9×13 dishes) or serve in a buffet style. It’s especially handy for brunch gatherings because it’s mostly hands-off once in the oven.

Conclusion

I really enjoy this Pancake Sausage Breakfast Bake because it simplifies a full breakfast into one baked dish that’s both satisfying and flexible. Whether I serve it on a lazy weekend morning, for brunch guests, or as a make-ahead meal, it hits the mark. Feel free to customise it to suit your taste—sweet or savoury, simple or loaded—and it always comes out delicious.