There’s something undeniably comforting about a cozy, homemade brunch. It’s more than just a meal; it’s a ritual. A time to gather, to slow down, and to enjoy food that feels as good as it tastes. That’s why I’m so excited to share this Pancake Sausage Breakfast Bake with you today. It’s the kind of dish that makes your kitchen smell amazing, brings people to the table with smiles, and delivers that irresistible sweet-and-savory harmony that brunch lovers dream about.

Pancake Sausage Breakfast Bake is more than just a casserole—it’s a brunch centerpiece. Golden pancakes layered with savory sausage, melty cheese, and sweet maple syrup, all baked together in one dish until bubbly and golden. The best part? It’s incredibly easy to make and even easier to love. This recipe has quickly become a weekend favorite in my home, and I know it will in yours too.

What Is Pancake Sausage Breakfast Bake?

This recipe is exactly what it sounds like: layers of pancakes and sausage baked together in a custard-like egg mixture, with gooey cheese and a touch of maple syrup to tie it all together. It’s a genius twist on the classic breakfast plate, but without the fuss of cooking everything separately.

Think of it like breakfast lasagna—stacked and satisfying. It’s designed to feed a crowd, impress your brunch guests, or give your family a warm and delicious start to the day. Whether you’re cooking for a lazy Sunday morning or meal-prepping for the week, this recipe fits the bill beautifully.

Why You’ll Fall in Love With This Recipe

It brings together the most iconic breakfast items in one easy dish.
It’s kid-approved, adult-loved, and perfect for sharing.
You can prep it the night before for a stress-free morning.
It’s endlessly customizable to suit your tastes or dietary needs.
It freezes and reheats like a dream, making leftovers something to look forward to.

The Flavor Experience

This dish has all the best contrasts: soft and fluffy pancakes layered with crisp, savory sausage; melted cheese throughout that creates creamy, gooey pockets; and the warm, rich drizzle of maple syrup that adds just the right amount of sweetness. It’s sweet, salty, cheesy, and comforting—everything you want brunch to be.

Each bite delivers a medley of textures and flavors that play off one another beautifully. The maple syrup soaks into the pancakes, the cheese melts into the crevices, and the sausage adds a hearty, satisfying bite. It’s the kind of dish that makes you pause mid-bite just to appreciate how good it really is.

Health Benefits and Meal Prep Perks

While this is definitely a comfort food recipe, it does come with a few hidden perks. First, the protein from the eggs and sausage makes it surprisingly filling. That means you won’t be hungry an hour after breakfast. Second, it’s packed with calcium and healthy fats from the cheese and eggs.

From a practical standpoint, this recipe is a meal prep hero. It stores well in the fridge, freezes beautifully, and reheats without losing its flavor or texture. You can make it ahead of time for busy mornings, holiday brunches, or just to keep something delicious on hand.

Ingredients You’ll Need

Serves 6–8

12 pancakes (4–5 inches wide; homemade or store-bought)
1 pound breakfast sausage (pork or turkey)
6 slices cheddar or American cheese
1 cup shredded mozzarella (or any good melting cheese)
½ cup maple syrup (plus more for serving)
4 large eggs
½ cup milk (dairy or plant-based)
1 teaspoon vanilla extract
Butter (for greasing your baking dish)

Tools Required

9×13-inch baking dish
Skillet for cooking sausage
Mixing bowls
Whisk
Spatula or spoon for layering
Aluminum foil

Ingredient Additions and Substitutions

This recipe is versatile, which means you can get creative based on what you have or what you like:

Cheese Options: Try Monterey Jack, gouda, Swiss, or a Mexican blend for different flavor profiles.
Sausage Alternatives: Use chicken or plant-based sausage for a lighter or vegetarian version.
Additions: Sautéed onions, diced bell peppers, or even chopped apples can be added for extra depth.
Milk Substitute: Almond milk, oat milk, or even half-and-half all work well here.
Sweetness Control: Use less syrup in the custard if you prefer a more savory bake.

How to Make Pancake Sausage Breakfast Bake

Step 1: Cook the Sausage

Start by cooking the sausage in a skillet over medium heat until fully browned. Use a spatula to break it into small crumbles as it cooks. Drain any excess grease and set the sausage aside. This step is essential for ensuring your bake isn’t greasy.

Step 2: Prepare the Custard Mixture

In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, and ¼ cup of maple syrup until smooth. This mixture will soak into the pancakes and bind everything together during baking, almost like a French toast casserole.

Step 3: Assemble the Bake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter.

Start layering:

Begin with 4 pancakes laid flat at the bottom.
Sprinkle half of the cooked sausage over the pancakes.
Add three slices of cheddar or American cheese on top.
Scatter a handful of shredded mozzarella.
Drizzle lightly with maple syrup.

Repeat this step to create a second layer: pancakes, sausage, cheese, and syrup. Finish with the final four pancakes and top with the remaining shredded cheese.

Step 4: Pour the Custard

Slowly pour your egg and milk mixture evenly over the entire dish. Use a spoon or spatula to gently press down on the top layer, encouraging the liquid to soak into every nook and cranny.

Step 5: Bake It Up

Cover the dish with aluminum foil and place in the oven. Bake for 25 minutes covered to help the custard cook evenly. Then remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.

Step 6: Cool and Serve

Let the bake rest for at least 5–10 minutes before slicing. This helps everything firm up and makes serving cleaner. Cut into squares and serve with additional maple syrup poured over each slice.

Serving Suggestions

This dish is delicious on its own, but if you’re going all out for brunch, here are some delicious accompaniments:

Fresh fruit or citrus salad for brightness
Roasted breakfast potatoes or hash browns
Yogurt parfaits with granola
Spiced apple compote or peach preserves
A brunch cocktail or mocktail for a festive touch

For a fun twist, you could even offer a “savory sauce bar” with maple mustard, spicy honey, or herbed sour cream.

Tips for the Best Results

Use slightly dry pancakes: If using homemade pancakes, make them a day ahead or let them cool completely. Slightly drier pancakes absorb the custard better.
Even layers matter: Try to spread the sausage and cheese evenly across the layers so every bite has a balance of flavors.
Customize to your tastes: Don’t be afraid to experiment with ingredients. This is a forgiving recipe, and different cheeses or add-ins can completely transform the flavor.
Let it rest before slicing: This helps everything hold together and makes serving easier.

Storage and Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Freezing: Let the casserole cool completely, then wrap individual slices or the whole dish tightly in foil. Freeze for up to 2 months.
Reheating: Microwave individual slices for 1–2 minutes or reheat the entire dish at 350°F until warmed through.

Frequently Asked Questions

Can I use frozen pancakes?
Yes, just make sure they are thawed before layering so they absorb the custard mixture properly.

Can I make this dish the night before?
Absolutely. Assemble everything the night before, cover, and refrigerate. In the morning, simply pop it into the oven and bake as directed.

What kind of sausage works best?
Classic breakfast sausage is ideal, but feel free to use spicy sausage for a kick, or even a maple-flavored sausage for a little extra sweetness.

Can I leave out the cheese?
You can, but the cheese adds creaminess and helps bind everything together. If you’re avoiding dairy, try a vegan cheese that melts well.

Is it overly sweet?
Not at all. The maple syrup adds just a touch of sweetness that contrasts beautifully with the sausage and cheese. It’s a balanced dish that appeals to both sweet and savory palates.

Final Thoughts

This Pancake Sausage Breakfast Bake is the brunch hero you didn’t know you needed. It’s easy to make, endlessly adaptable, and ridiculously delicious. Whether you’re hosting brunch for a crowd, looking for a special weekend breakfast, or simply want to try something new and comforting, this recipe delivers every time.

If you love dishes that combine familiar flavors in surprising ways, I highly recommend checking out these other satisfying, crowd-pleasing recipes:

Each one brings the same kind of cozy comfort and irresistible flavor that makes home cooking so rewarding.

If you make this Pancake Sausage Breakfast Bake, I’d love to see it! Share your photos, leave a comment, or tag me online so we can celebrate your delicious creation together.

Nutritional Information (Approx. per serving)

Calories: 420
Protein: 18g
Fat: 25g
Carbohydrates: 30g
Sugar: 10g
Fiber: 1g

Pancake Sausage Breakfast Bake: A Sweet and Savory Brunch Favorite

Author: Sam

Print Recipe

Description

This Pancake Sausage Breakfast Bake is the ultimate sweet-and-savory brunch casserole! Fluffy pancakes, crumbled sausage, melty cheese, and a warm maple drizzle are layered and baked together in one cozy, make-ahead dish that’s perfect for lazy weekends, family gatherings, or holiday mornings. Easy to prep, easier to love!

Ingredients

Scale

12 pancakes (4–5 inches wide; store-bought or homemade)
1 lb breakfast sausage (pork or turkey)
6 slices cheddar or American cheese
1 cup shredded mozzarella (or other melty cheese)
½ cup maple syrup (plus more for serving)
4 large eggs
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
Butter (for greasing the baking dish)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease and set aside.
In a bowl, whisk together eggs, milk, vanilla, and ¼ cup of the maple syrup to make the custard mixture.
Start layering: Place 4 pancakes on the bottom of the greased dish. Top with half the sausage, 3 cheese slices, a handful of shredded cheese, and a drizzle of maple syrup.
Repeat with another 4 pancakes, remaining sausage, 3 cheese slices, more shredded cheese, and another drizzle of syrup.
Add the final 4 pancakes on top and sprinkle with the rest of the shredded cheese.
Pour the egg mixture evenly over the entire dish, pressing gently so it soaks into the layers.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, or until golden and set.
Let cool for 5–10 minutes before slicing. Serve warm with extra maple syrup over the top.

Notes

Store-bought or leftover pancakes work great—just make sure they’re not too fluffy or they won’t soak up the custard as well.
You can prep this casserole the night before, refrigerate it, and bake fresh in the morning.
Try swapping in veggie sausage, adding sautéed onions or peppers, or using different cheeses to make it your own!
Freezes beautifully: cool completely, wrap well, and freeze for up to 2 months.