Pancake Sausage and Egg Sliders

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

0 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 409kcal


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


  • 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. 
  • 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. 
  • Serve your pancake sausage and egg sliders warm.


  •  To make them even quicker to make, you could use frozen/cooked sausage patty and warm them in the microwave.


Serving: 1serving | Calories: 409kcal | Carbohydrates: 8g | Protein: 19g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 243mg | Sodium: 671mg | Potassium: 309mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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