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Maple Sausage Breakfast Sliders

Maple Sausage Breakfast Sliders

These Maple Sausage Breakfast Sliders combine fluffy mini pancakes with maple-infused sausage patties, all crowned with a decadent maple butter glaze. Ready in just 30 minutes, they're perfect for Mother's Day brunch, feeding a crowd, or weekend breakfast-in-bed. The ultimate sweet-and-savory morning treat that eliminates the need to choose between pancakes and protein.
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Prep Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12

Ingredients
  

For the pancake "buns"

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 4 tablespoons melted butter cooled
  • 1 teaspoon vanilla extract

For the sausage patties

  • 1 pound breakfast sausage pork, turkey, or plant-based
  • 1 tablespoon maple syrup
  • 1/4 teaspoon black pepper
  • Pinch of cayenne optional, for a sweet-heat kick

For the maple butter glaze

  • 1/3 cup butter
  • 1/4 cup maple syrup the real stuff, please
  • Pinch of salt

Optional add-ins and toppings

  • Thinly sliced cheddar or American cheese
  • Scrambled eggs
  • Bacon bits
  • Sliced fruit apples or pears work wonderfully
  • Powdered sugar for dusting
  • Extra maple syrup for the truly committed

Instructions
 

  • Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir just until combined. Don't overmix—lumps are your friends here.
  • Prep the sausage: Place the sausage in a bowl, add the maple syrup, black pepper, and cayenne if using. Mix gently with your hands until just combined. Divide into 12 equal portions and flatten into patties slightly larger than silver dollar size (they'll shrink when cooking).
  • Cook the sausage: Heat a large skillet or griddle over medium heat. Cook the sausage patties for about 3-4 minutes per side until browned and cooked through (internal temperature of 160°F). Transfer to a paper towel-lined plate to absorb excess grease.
  • Make the pancakes: Wipe down the skillet (or use a clean one if you have it), and heat over medium. When hot, scoop about 1/4 cup of batter for each pancake. You'll need 24 pancakes total (two for each slider). Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 1-2 minutes. Keep warm in a 200°F oven if needed.
  • Prepare the maple butter glaze: In a small saucepan, melt the butter over low heat. Stir in the maple syrup and a pinch of salt. Simmer for 1-2 minutes until slightly thickened, then remove from heat.
  • Assemble the sliders: Place a sausage patty on a pancake, add any optional ingredients (cheese, egg, etc.), then top with another pancake. Repeat with remaining ingredients.
  • Glaze and serve: Drizzle the warm maple butter glaze over the assembled sliders. For extra presentation points, stick a toothpick through each slider to hold them together and make them easier to grab.
  • Serve immediately while warm and gloriously sticky.

Notes

  • For fluffier pancakes, let the batter rest for 10 minutes before cooking.
  • If serving a crowd, keep assembled sliders warm in a 200°F oven until ready to serve.
  • The pancakes can be made ahead and frozen, then toasted when ready to assemble.
  • For extra flavor in the pancakes, add 1/2 teaspoon of cinnamon to the dry ingredients.
  • If you're feeling fancy, try browning the butter for the glaze—it adds a nutty, caramelized flavor that's worth the extra few minutes.
  • Leftover sliders can be wrapped individually and refrigerated for up to 3 days. Reheat in the microwave for 30 seconds or in a 350°F oven for about 10 minutes.