Fluffy Pancake Sausage Breakfast Bake Recipe our surprise for Teacher Appreciation Week. While other parents were scrambling to get flowers or store-bought cookies, we decided to whip up something from the heart and the oven. Pancakes and sausage are a regular favorite in our house, so combining them into one warm, golden bake made perfect sense.
It had to travel well, taste great warm or at room temp, and be easy enough for a sleepy mom to throw together before the school bell rang. My little sous-chef helped crack the egg (half on the floor), measured pancake mix with mountain-like enthusiasm, and stirred the batter like he was training for a cooking show.
When the kitchen filled with the scent of maple and sausage, he squealed, “She’s gonna love this!” And when we handed Miss Linh that still-warm tray, wrapped in a towel with a card taped to the top, her reaction made every spill and sticky counter worth it.
Short Description
Fluffy pancake layers, savory sausage, and hints of cinnamon and maple come together in this easy breakfast bake perfect for sharing, gifting, or feeding a hungry family.
Key Ingredients
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups pancake mix
- 1¼ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 tablespoon maple syrup (optional)
- ½ teaspoon ground cinnamon (optional)
- 1 cup shredded cheddar cheese (optional)
- Cooking spray or butter for greasing the dish
Tools Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk or fork
- Skillet
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until fully browned and no longer pink, about 7–9 minutes. Use a spatula to break it into small crumbles. Drain excess grease and set aside to cool slightly.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 3: Make the Batter
In a large mixing bowl, combine the pancake mix, milk, egg, vanilla extract, melted butter, maple syrup (if using), and cinnamon (if using). Whisk until the batter is smooth and slightly thick. If the batter feels too thick, add a tablespoon of milk at a time to loosen it up.
Step 4: Assemble the Bake
Fold the cooked sausage (and shredded cheddar if using) into the batter until evenly distributed. Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Step 5: Bake Until Golden
Bake in the preheated oven for 25–30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp and pull away from the pan.
Step 6: Cool and Serve
Allow the bake to cool for about 5–10 minutes before slicing. This makes it easier to cut into neat portions.
Why You’ll Love This Recipe
– Combines all your breakfast favorites in one dish
– Easy to prep and bake, even on busy mornings
– Great for meal prep or potlucks
– Customizable with sweet or savory twists
– Kid approved and lunchbox-friendly
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the batter
Solution: Mix only until just combined to avoid a dense, tough texture.
Mistake 2: Using hot sausage
Solution: Let the cooked sausage cool slightly before mixing it in to prevent scrambling the eggs.
Mistake 3: Skipping the grease
Solution: Grease the baking dish well to ensure easy release and golden, crisp edges.
Mistake 4: Batter too thin
Solution: Adjust with more dry mix if the batter looks runny; it should be thick and scoopable.
Mistake 5: Overbaking
Solution: Start checking at 25 minutes and bake just until golden on top and the center comes out clean.
Serving and Pairing Suggestions
– Slice into squares and serve with fresh fruit or a simple yogurt parfait
– Drizzle with extra maple syrup or honey for a touch of sweetness
– Pair with black coffee, herbal tea, or a glass of orange juice
– Serve as a main dish for brunch or cut into small squares for a breakfast buffet
Storage and Reheating Tips
– Let the bake cool completely before storing
– Store leftovers in an airtight container in the fridge for up to 4 days
– For freezing, wrap individual slices in foil and place in freezer bags (up to 2 months)
– Reheat in the microwave (30–45 seconds) or toaster oven until warm
– For best texture, avoid over-microwaving use a damp paper towel to keep it moist
FAQs
1. Can I make this the night before?
Yes! Assemble the bake, cover, and refrigerate overnight. Bake in the morning, adding 5 extra minutes if it’s cold from the fridge.
2. Can I use plant-based sausage?
Absolutely. Use your favorite plant-based breakfast sausage and cook it the same way.
3. Can I make it gluten-free?
Yes, just use a gluten-free pancake mix. Check other ingredients to ensure they’re gluten-free as well.
4. What other cheeses work well?
Try mozzarella, Monterey Jack, or even pepper jack for a little kick.
5. Can I double the recipe for a crowd?
Yes, but use a larger pan or two 9×13 dishes. You may need to increase the baking time by 5–10 minutes.
Tips & Tricks
– Add chopped scallions or bell peppers for extra color and flavor
– Use a toothpick test to avoid overbaking
– For a sweet twist, toss in blueberries or chopped apples
– Make mini bakes in muffin tins for grab-and-go breakfasts
– Always preheat your oven to get an even bake
Recipe Variations
Sweet Blueberry Version:
– Omit sausage and cheese
– Add 1 cup fresh or frozen blueberries
– Use 1 tsp cinnamon and 2 tbsp maple syrup in the batter
– Bake as usual for a fruity, sweet bake
Spicy Southwest Bake:
– Use spicy sausage or chorizo
– Add ½ cup diced bell peppers and ½ tsp smoked paprika
– Use pepper jack cheese instead of cheddar
– Top with chopped cilantro after baking
Vegetarian Garden Bake:
– Use plant-based sausage or skip entirely
– Add ½ cup each of sautéed spinach and mushrooms
– Mix in ¼ tsp garlic powder and a sprinkle of feta cheese
– Bake as normal and serve with plain Greek yogurt
Final Thoughts
Food has a quiet way of building connection. Watching my son give that warm casserole to his teacher said more than words ever could. Simple ingredients, a little effort, and suddenly a morning becomes unforgettable.
It’s for Tuesdays when someone needs cheering up, or for quiet mornings when you want something hearty without a fuss. If you love meals that are easy, comforting, and full of love, this is one to bookmark. You might even find yourself making an extra batch just in case someone special needs a little breakfast surprise.
Fluffy Pancake Sausage Breakfast Bake Recipe
Print ThisIngredients
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups pancake mix
- 1¼ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 tablespoon maple syrup (optional)
- ½ teaspoon ground cinnamon (optional)
- 1 cup shredded cheddar cheese (optional)
- Cooking spray or butter for greasing the dish
Instructions
Step 1: Brown the sausage in a skillet, crumble it, drain excess grease, and let it cool slightly.
Step 2: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 3: Whisk together pancake mix, milk, egg, vanilla, melted butter, maple syrup, and cinnamon until smooth.
Step 4: Fold in the sausage (and cheese, if using), then pour the batter into the dish and smooth the top.
Step 5: Bake for 25–30 minutes until golden and a toothpick comes out clean.
Step 6: Let cool for 5–10 minutes before slicing and serving.
