Best Pancake Sausage Breakfast Bake

There’s something about weekends that just calls for a warm, comforting breakfast—and if it happens to be super easy to make and packed with both sweet and savory flavors? Even better. This Pancake Sausage Breakfast Bake has become one of my favorite go-to recipes for slow mornings, holidays, or when we have guests over. It’s a one-dish wonder that combines fluffy pancake batter, juicy breakfast sausage, and a drizzle of maple syrup to create the ultimate breakfast casserole.

Now, I’ll be honest—this recipe was born out of one of those “what do I do with all these leftover ingredients?” situations. We had leftover cooked sausage from a brunch the day before and half a box of pancake mix just sitting there. I didn’t want to make another round of pancakes (I was not in the flipping mood), so I decided to throw everything together in one dish and hope for the best. And wow, did it work out.

What you get with this dish is the heartiness of sausage and the cozy sweetness of pancakes, all baked into a golden, casserole-style bake that can easily feed a family. It’s also ridiculously simple to put together—perfect for anyone who wants breakfast on the table without a big fuss.

Let’s dive into the first part of the recipe and get this cozy breakfast started.

Ingredients You’ll Need:

• 2 cups pancake mix

• 1 ½ cups milk

• 2 large eggs

• 1 teaspoon vanilla extract

• 12 cooked breakfast sausage links, cut into thirds

• 2 tablespoons maple syrup (plus more for serving)

• 1 tablespoon butter (for greasing the baking dish)

STEP 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C). This gives you the perfect even heat for baking the pancake layer without drying it out. While the oven heats, grab a 9×13-inch baking dish and lightly grease it with 1 tablespoon of butter. You want to make sure the pancake doesn’t stick—and the butter adds just a bit of extra richness to the bottom of the bake.

STEP 2: Make the Pancake Batter

In a large mixing bowl, whisk together the 2 cups of pancake mix, 1 ½ cups milk, 2 eggs, and 1 teaspoon vanilla extract until the batter is smooth and lump-free. This is where things start to smell amazing—between the vanilla and the pancake mix, it’s already giving major brunch vibes.

You can use any pancake mix you have on hand (complete mix or one that needs added ingredients—just adjust the milk and eggs accordingly). If you’re using a mix that already has milk and eggs included, just follow the package directions for making about 2 cups of batter.

STEP 3: Pour and Top with Sausage

Once your batter is ready, pour it evenly into the greased baking dish. Then take your cooked breakfast sausage links (cut into thirds) and scatter them across the surface of the batter. Gently press them down so they’re partially submerged. This helps them bake into the casserole rather than just sitting on top.

If you’re using homemade sausage links or turkey sausage, that works just as well! Just make sure they’re fully cooked before adding them to the dish.

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STEP 4: Drizzle with Maple Syrup

Here’s where the magic happens—drizzle 2 tablespoons of maple syrup across the top of the casserole. This little touch gives the bake a lightly sweet glaze and helps bring out the cozy, comforting flavor combo of pancakes and sausage. Don’t worry, it won’t make the dish too sweet. It just adds that perfect hint of maple that makes everything feel extra breakfast-y.

Now that your dish is prepped and ready with that cozy mix of pancake batter, sausage, and maple drizzle, it’s time to bring it all together with a golden bake. This is where your kitchen starts to smell like a dream—sweet, savory, buttery goodness all in one pan.

In this second part, we’ll finish the baking process, talk about how to serve it (because trust me, this bake is a showstopper straight from the oven), and I’ll also share some of my favorite tips and tweaks to make this dish work for just about any breakfast occasion.

Let’s get back into it!

STEP 5: Bake Until Golden and Set

Place your casserole dish in the preheated oven (350°F / 175°C) and bake for 30 to 35 minutes. You’ll know it’s done when the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. The pancake base should be firm but fluffy, with just a bit of rise around the edges.

Keep an eye on it around the 28-minute mark—every oven is a little different, and you don’t want to overbake and dry out that tender pancake layer.

STEP 6: Let It Cool Slightly Before Slicing

Once your breakfast bake is done, remove it from the oven and let it sit for about 5 minutes. This helps everything settle, making it easier to slice and serve. Plus, it gives the sausage pieces a little time to rest in all that fluffy pancake goodness.

You can cut the bake into squares or rectangles, depending on how many people you’re serving. I usually go with 8 generous slices, but you could stretch it to 10 or 12 if you’re pairing it with fruit, eggs, or other sides.

STEP 7: Serve with Extra Maple Syrup (Optional, But Highly Recommended)

Serve each piece warm with a drizzle of additional maple syrup. This isn’t just for presentation—it adds that perfect finishing touch of sweetness and moisture. If you’re someone who loves a sweet-and-savory combo (I mean, who isn’t?), this step brings it all together.

Tips & Variations to Make It Your Own

Now, one of my favorite things about this recipe is how easy it is to customize. Whether you’re trying to use up what’s in the fridge or want to fit different dietary needs, here are some ideas to play with:

Swap the Sausage

• Not a fan of links? Try crumbled breakfast sausage or even browned chorizo for a spicy kick.

• Use turkey or chicken sausage for a lighter version.

• Vegetarian? Try cooked plant-based sausage or sautéed mushrooms for that savory element.

Add a Cheese Twist

• Sprinkle shredded cheddar, monterey jack, or even pepper jack cheese on top of the batter before baking.

• Cheese adds a creamy, savory layer that works so well with the sausage.

Flavor the Batter

• Stir in a pinch of cinnamon or nutmeg to warm up the flavor.

• Add a handful of blueberries or chopped apples for a fruity surprise.

Use Cooked Pancakes Instead of Batter

If you’ve got leftover pancakes, just tear them into pieces and layer them in the dish. Pour a simple custard of milk, eggs, and vanilla over the top (like a bread pudding) and bake. It’s a great way to use up extras and still get that pancake-and-sausage vibe.

Make It Ahead

You can prep this entire dish the night before—just cover and refrigerate. In the morning, let it come to room temperature while your oven preheats, then bake as directed. It’s a lifesaver for busy mornings or when you have guests staying over.