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Breakfast just got better! The most important meal of the day now unites everyone’s favorite sweet treat, fluffy pancakes, and the best Italian dish, lasagna. Can it be? Sure it can!

It is easy, hearty, delicious, and yes, full of calories. So, if you are trying to lose weight, this is not for you. A crazy combination of everything forbidden: pancakes soaked in maple syrup instead of lasagna noodles, bacon slices fried to crispy perfection, sausage gravy, scrambled eggs, cheese, and some more syrup. Just a look at it will make you fatter but believe me, it’s worth breaking all your rules. Even though it will take you two hours to make it. Don’t give up, you’ll thank me later!

I know, we are all in the same trouble – counting calories, working out like crazy and standing in front of the mirror trying to tuck the belly in the jeans. Crying… But this recipe was so tempting I simply had to make it. All I needed was a special occasion as an excuse to eat such a fatty dish for breakfast. It finally arrived my mother-in-law’s birthday. Not an ideal moment for experimenting with food but luckily, it turned out great.

Pancake Lasagna Recipe


Ingredients + Step by step method of preparation

Step 1 – Baking the Bacon

1 lb. bacon

Preheat the oven to 400 degrees F. Place the bacon strips on a wire cooling rack placed over a baking tray. Bake for about 20 minutes, until crispy.


Step 2 – Preparing the Gravy

3 tablespoons butter (unsalted)

12 oz. breakfast sausage (uncooked)

1/3 cup all-purpose flour

1/8 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 cups milk

While the bacon is cooking, make the sausage gravy by heating the butter in a frying pan over medium-high heat. When it starts foaming, add the sausage and cook, breaking the smaller pieces with a fork for about 5 minutes, until the meat is brown.

Reduce the heat to medium. Add the flour, cayenne pepper, salt, and black pepper. Cook for one minute, stirring frequently. Gradually add the milk and bring to a simmer, stirring constantly. Cook for one minute, until the mixture has thickened. Remove from heat and set aside to cool.


Step 3 – Cream? Cream.

1/4 cup all-purpose flour

1/2 cup heavy cream

1 cup maple syrup

Once the bacon is crisp, transfer it to a plate and pour the bacon fat into a saucepan. Heat the bacon fat over medium-high heat and add the flour. Whisk until combined, then add the heavy cream and maple syrup. Bring the mixture to a boil, stirring constantly. Cook for about 10-12 minutes, until it thickens, then remove from heat and set aside.


Step 4 – Making the Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon salt

1 cup milk

1 egg

2 tablespoons vegetable oil

To make the pancake batter, start by combining the dry ingredients: flour, baking powder, sugar, and salt in a medium bowl. In another bowl, whisk together the wet ingredients: milk, egg, and oil. Add the dry ingredients to the wet ones and whisk until just combined. The batter should be a homogenous but a bit lumpy.


Step 5 – Cooking the Pancakes

Heat a skillet or a large cast iron frying pan over medium heat. Grease the surface of the skillet with a little bit of oil, best by using a paper towel. Pour a 1/4 cup of the batter per pancake onto the skillet. Cook for about 2-3 minutes, until bubbles appear on the surface and the pancake’s edges look dry. Turn and cook the other side until golden brown, for another minute or so. Transfer the prepared pancake to a plate and cover with a kitchen towel to prevent from drying. Continue with remaining batter.


Step 6 – Making Scrambled Eggs

12 eggs

1 teaspoon salt

3 tablespoons butter (unsalted)

1 ½ cups ricotta cheese

To be honest, I find this step obsolete. Scrambled eggs and optional; I personally think they’re too much, so you can just skip this step. But in case you want to go full decadent, here is what to do: in a large bowl, whisk the eggs together with some salt. Melt the butter in a large frying pan over medium heat until foamy. Add the eggs and cook for about two minutes, until almost cooked but still runny. Remove from heat and add the ricotta cheese. Stir until incorporated.

Step 7 – Assembling the Pancake Lasagna

1 lb. shredded cheddar cheese

To assemble the lasagna, you’ll need a 9×13-inch casserole dish. Butter it well and start by placing four pancakes at the bottom of the casserole dish. Pour 1/2 cup maple sauce over the pancakes and top with half of the scrambled-eggs-and-ricotta mixture. Sprinkle half of the cheddar cheese over the scrambled eggs. Pour half of the sausage gravy. Repeat the procedure one more time. Finish with baked bacon strips on top.


Step 8 – Baking the Pancake Lasagna

Bake the breakfast lasagna for about 15 minutes at 400 degrees F.


Step 9 – Serving

Remove the lasagna from the oven and let it cool down for about half an hour. You can slice and serve the pancake lasagna immediately or place it in the fridge until the next day.




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