Description
Learn how to make delicious Pancake Sausage Breakfast Bake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound breakfast sausage (mild or spicy, depending on preference)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups whole milk (or any milk substitute like almond or oat milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, but adds warmth)
- 1 cup shredded sharp cheddar cheese (optional, for a savory punch)
- Butter or oil for greasing the baking dish
- Maple syrup, for serving
Substitution suggestions: If you want to make it gluten-free, swap the all-purpose flour for a gluten-free baking blend. You can also use turkey sausage for a leaner option or veggie sausage for a meatless version. For dairy-free, almond or oat milk works perfectly, and shredded dairy-free cheese can be swapped in if desired.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or oil. This ensures the bake doesn’t stick and makes cleanup easier.
- In a large skillet over medium heat, crumble and cook the breakfast sausage until fully browned and no longer pink, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage onto a plate lined with paper towels to drain excess fat. I like to do this step first because it lets the sausage cool slightly while I work on the batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. These dry ingredients form the base of your pancake batter, so make sure they’re well combined for even rising.
- In a separate bowl, beat the eggs with the milk and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay here; overmixing can make the bake tough.
- Fold in the shredded cheddar cheese if using. Adding cheese gives the bake a wonderful savory depth that pairs beautifully with the sausage’s spices.
- Pour half of the pancake batter evenly into the prepared baking dish. Sprinkle the cooked sausage evenly over the batter, then carefully spread the remaining batter on top, covering the sausage completely. This layering creates pockets of sausage flavor throughout the bake.
- Bake uncovered for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll notice the edges pulling away slightly from the dish—that’s your visual cue that it’s done.
- Remove from oven and let the bake cool for 5 minutes before slicing. This rest time helps the bake set up so it holds together nicely when served.
- Serve warm with a drizzle of maple syrup and your favorite breakfast sides. Watching Eli dive into this with zero bargaining has been one of my proudest kitchen moments—proof that simple, well-balanced food wins every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pancake Sausage Breakfast Bake, recipe, cooking, food
