Description
Hey, kitchen friends! If you’ve ever stared into the fridge on a sleepy Sunday morning wishing breakfast would just magically appear, I feel you. These Pancake Breakfast Sliders are your answer: mini pancakes hugging crispy bacon, savory sausage, and creamy scrambled eggs — all bundled into a handheld, syrup-drizzled delight. Perfect for feeding a crowd or treating yourself, with no mess and big flavor vibes. Let’s flip, stack, and make brunch magic!
Ingredients
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24 mini pancakes (homemade or store-bought like Eggo Minis)
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12 slices thick-cut bacon (turkey bacon or crispy coconut bacon for alternatives)
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12 breakfast sausage patties (pre-cooked saves time; spicy chorizo or plant-based patties work too)
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8 large eggs
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1 tbsp milk or cream (for fluffy eggs)
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Pure maple syrup (warmed with butter & a pinch of flaky salt for extra yum)
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Butter or oil (for scrambling eggs)
Instructions
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Bake the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with foil. Lay bacon slices single layer, bake 15-20 minutes until crispy. Drain on paper towels.
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Cook sausage patties: In a skillet over medium heat, cook patties 3-4 minutes per side until browned and cooked through. Drain on paper towels.
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Scramble eggs: Whisk eggs, milk/cream, salt, and pepper. Melt butter in skillet over medium-low heat. Pour in eggs, cook gently, stirring slowly until just set but still creamy. Remove from heat.
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Assemble sliders: Lay out 12 mini pancakes as bases. Top each with a sausage patty, a scoop of scrambled eggs, and half a bacon slice (or whole if pancakes are bigger). Crown each with a second mini pancake. Press gently to secure.
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Serve: Arrange sliders on a platter. Drizzle generously with warm maple syrup (butter + flaky salt optional). Add extra syrup cups on the side for dipping.
Notes
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Use thicker or homemade mini pancakes for sturdiness—avoid floppy ones!
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Drain bacon and sausage well to keep sliders from getting soggy.
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Toothpicks help secure if sliders seem wobbly.
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Prep bacon and sausage a day ahead, refrigerate separately. Assemble just before serving for best texture.
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Freeze undrizzled sliders on a tray, then store in bags up to 2 months. Reheat gently before adding syrup.
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Warm syrup with a tiny pat of butter and sprinkle flaky salt for that “chef’s kiss” finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 kcal per serving
- Fat: 13g
- Carbohydrates: 25g
- Protein: 14g