If there’s one breakfast recipe that has totally transformed our weekend mornings, it’s this Pancake Sausage Breakfast Bake. Imagine fluffy pancakes layered with savory sausage, just a hint of maple sweetness, and a cheesy finish that gets golden and irresistible in the oven. Whether you’re hosting brunch, feeding hungry kids, or simply looking for something that reheats like a dream, this recipe checks all the boxes.

I first made this dish on a cozy Sunday when I had leftover pancake mix and a pack of sausage I needed to use up. I wasn’t in the mood for making stacks of individual pancakes (who has time for that every weekend?), so I decided to try turning everything into a one-pan situation—and oh my goodness, it worked. Like, really worked. We ended up with a warm, golden, sliceable breakfast that everyone actually got excited about. From that day on, this has been my go-to whenever I want a cozy, low-effort breakfast that still feels like a treat.

This bake is also totally customizable. You can make it sweet or savory, keep it simple or add in your favorite extras. And best of all, you can prep it ahead of time and just pop it in the oven in the morning. So let’s dive into how to make this breakfast casserole masterpiece!

Ingredients You’ll Need

Here’s everything you’ll need to bring this delicious dish together:

450 g breakfast sausage (mild or spicy, your choice!)
240 g pancake mix
240 ml whole milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons pure maple syrup (optional for a touch of sweetness)
½ teaspoon ground cinnamon (optional, but cozy)
115 g shredded cheddar cheese (optional for a savory edge)
Cooking spray or softened butter, for greasing the dish

This combination gives you the perfect blend of hearty, sweet, and savory—but you can easily adjust it to fit your own taste.

STEP 1: Preheat and Prep the Pan

First things first: preheat your oven to 190 °C and position the rack right in the center. You want the heat to distribute evenly so that your bake cooks perfectly throughout.

Now, grab a 23 × 33 cm baking dish—this is your classic 9×13 pan—and lightly grease it with cooking spray or softened butter. Be sure to coat every corner and edge. It might not seem like a big deal, but this step makes sure your pancake bake doesn’t stick and gives those edges a little crisp.

STEP 2: Cook the Sausage

While the oven is heating up, go ahead and cook your sausage. Place it in a skillet over medium heat, breaking it into small crumbles with a spatula or wooden spoon as it cooks. You’ll want to cook it until there’s no pink left and the pieces are browned and cooked through.

Once it’s fully cooked, drain off any extra fat. Then transfer the sausage to a plate and set it aside while you whip up the batter.

STEP 3: Make the Pancake Batter

In a large mixing bowl, combine the pancake mix, whole milk, egg, vanilla extract, melted butter, and, if you’re using them, the maple syrup and cinnamon. Give everything a good whisk until it’s mostly smooth—but don’t overmix. A few lumps are totally fine here! They’ll bake out and keep your texture nice and tender.

The batter should be pourable but thick, like classic pancake batter. If it feels too thick, you can add just a splash more milk to loosen it up a bit.

STEP 4: Assemble the Bake

Now for the fun part—layering!

Start by spreading half of your pancake batter evenly across the bottom of your prepared dish. Use a spatula to smooth it out and make sure it reaches all the corners.

Next, sprinkle the cooked sausage over the batter. If you’re adding cheese, go ahead and sprinkle that on top of the sausage. That layer of cheddar adds a little extra richness that pairs surprisingly well with the maple and cinnamon.

Finally, pour the remaining batter over the top. Be gentle and try to spread it evenly so it covers all the sausage and cheese. It doesn’t need to be perfect—just make sure everything is tucked in and ready to bake.

Now that your Pancake Sausage Breakfast Bake is all assembled and ready to go, it’s time to let the oven do the rest of the work. This part is honestly the easiest—you just pop it in the oven and wait for your kitchen to fill with the smell of warm pancakes and sizzling sausage. It’s the kind of scent that gets everyone out of bed in a hurry.

But there are a few tips and tricks to make sure your bake comes out just right: golden on top, fully cooked in the center, and deliciously fluffy all around.

STEP 5: Bake Until Golden and Set

Once your oven is fully preheated to 190 °C, slide the baking dish onto the center rack. Bake the casserole for 25 to 30 minutes, or until the top is a rich golden brown and a toothpick inserted in the center comes out clean. If you’re using a glass baking dish, it might take just a couple of extra minutes, so keep an eye on it during the last five.

You’ll notice the edges puffing up and maybe even pulling away slightly from the sides—that’s a good sign! The top should look set, not wet or jiggly in the middle.

STEP 6: Let It Rest Before Serving

As tempting as it is to dig right in, let the casserole rest for about five minutes after it comes out of the oven. This gives the pancake base time to finish setting and makes it way easier to slice cleanly into squares or wedges.

It’s still going to be perfectly warm and delicious, but letting it rest ensures that each piece holds together nicely when serving.

Tips for Making It Ahead

One of the best things about this recipe is how easily it adapts to your schedule. If you’re not a morning person (same here), you’ll love how easy it is to prep it the night before:

Assemble everything in the greased baking dish, just like you normally would.
Cover it tightly with foil or plastic wrap and refrigerate overnight.
In the morning, remove the cover and bake as directed, adding an extra 5 minutes since you’re starting from cold.

That’s it! You can have a hot, homemade breakfast ready with almost no effort before your first cup of coffee.

Leftovers? You’ll Want Them

If you’re cooking for a smaller group, this bake holds up beautifully for leftovers. Store any remaining squares in an airtight container in the fridge for up to 3 days. To reheat, just pop them in a 175 °C oven for 8–10 minutes to bring back that crispy edge.

Microwaving works too, especially for busy mornings, but the oven gets the texture just right if you have the time.

Simple Variations to Make It Your Own

While the classic version is absolutely delicious as-is, this recipe is super flexible. Here are a few ideas to customize your bake:

Add a fruity twist: Toss a handful of blueberries or diced apples on top before baking. They add a fresh, sweet note that pairs beautifully with sausage and maple.
Go lighter: Swap half the pancake mix for a whole-wheat version, and use turkey sausage instead of pork. It’s still satisfying but a bit leaner.
Amp up the savory: Skip the syrup and cinnamon and instead mix in chopped cooked onions or bell peppers with the sausage. Maybe even a dash of hot sauce in the batter for some heat!
Double the cheese: For cheese lovers, go all in with a mix of sharp cheddar and mozzarella for a melty, gooey finish.

You really can’t go wrong—this recipe is built to be tweaked depending on your mood and what’s in your fridge.

Serving Suggestions

This bake is hearty enough to serve on its own, but if you’re putting together a full brunch spread, here are a few easy pairings:

A simple fruit salad or fresh berries for a refreshing side
Greek yogurt parfaits for something light and creamy
A small pitcher of warm maple syrup on the table for drizzling
Or even a cup of strong coffee or hot cocoa to round things out

FAQ and Final Thoughts on This Pancake Sausage Breakfast Bake

By now, you’ve got everything you need to make this warm, comforting Pancake Sausage Breakfast Bake from start to finish. But just in case you’ve still got a few questions about how it all comes together, I’ve gathered some of the most common ones I’ve received or been asked when sharing this recipe with friends and readers.

Let’s clear them up so you can bake with confidence!

Frequently Asked Questions

1. Can I use homemade pancake batter instead of mix?
Absolutely! If you have a go-to homemade pancake batter, feel free to use it here. Just make sure the consistency is similar—pourable but not too thin. You’ll need about 2 cups of batter total to replace the mix, milk, and egg portions from the recipe.

2. What’s the best sausage to use for this recipe?
You can use any breakfast sausage you love. Mild or spicy pork sausage works great, but turkey sausage or even plant-based sausage crumbles also hold up beautifully. Just be sure to cook and drain the sausage before adding it to the dish.

3. Can I freeze the leftovers?
Yes, you can! Once the bake has cooled completely, slice it into portions and wrap each one tightly in plastic wrap or foil. Store them in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a 175 °C oven for 15–18 minutes, or until warmed through.

4. How do I know when it’s fully cooked?
The top should be golden brown and a toothpick or knife inserted into the center should come out clean. If you notice the middle still looks wet or jiggles when gently shaken, give it another 3–5 minutes and check again.

5. Can I make this gluten-free?
Yes! Use your favorite gluten-free pancake mix and double-check that your sausage and other ingredients are gluten-free. The rest of the recipe stays the same.

6. Is the cheese necessary?
Nope—it’s completely optional. The cheese adds a savory richness, but the bake still tastes great without it, especially if you’re leaning more toward the sweet maple-and-cinnamon flavor profile.

7. What size baking dish should I use if I don’t have a 23 × 33 cm pan?
A 9×13-inch pan is standard, but you can also use two smaller 8×8 pans if needed. Just keep an eye on the baking time—smaller pans might cook a little quicker, so start checking at the 20-minute mark.

Final Thoughts: A Must-Try for Easy, Satisfying Breakfasts

This Pancake Sausage Breakfast Bake is one of those recipes that’s so much more than the sum of its parts. It’s simple, cozy, and comforting—and perfect for those mornings when you want something a little special without a lot of fuss.

Whether you’re whipping it up for a weekend brunch, a holiday breakfast, or just looking for a make-ahead option to get you through a busy week, this bake fits the bill. And the best part? It’s endlessly adaptable. Add fruit, go spicy, keep it sweet—whatever your style, this dish can take it.

Pancake Sausage Breakfast Bake