Pancake Sausage and Egg Sliders

Frozen mini pancakes, brushed with a maple and butter mixture, hold together the warm sausage patty and scrambled eggs.  So simple but your family will love them.

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 16 miniature frozen pancakes
  • 8 sausage patties {cooked through}
  • 4 eggs
  • 1 tbsp milk or cream
  • 2 tbsp butter
  • 2 tbsp maple syrup


  1. Preheat the oven to 350 degrees.  Lay the frozen pancakes on a baking sheet with the bottom of each pancake facing up.  While the pancakes are warming up, scramble the eggs with the milk and cook over medium heat, stirring frequently, until the eggs are cooked through.  Also, combine the butter and maple syrup in a bowl and microwave for 20-25 seconds or until butter is melted. 

  2. Once the pancakes are warmed through {7-9 minutes} remove them from the oven and brush the bottom of each pancake liberally with the butter and maple mixture.  To half of the pancakes add a sausage patty and 1/8 of the scrambled eggs.  Then top with another pancake and use a toothpick to hold in place. 

  3. Serve your pancake sausage and egg sliders warm.

Recipe Notes