This sausage and pancakes breakfast cake with maple whipped cream includes all of your favorite Easter breakfast foods combined in one delicious cake! Kids and adults both will love if you serve this for brunch!
Cook pancakes according to your recipe or package using a metal ring to keep them even and fluffy.
Stack pancakes on top of each other.
Brown sausage links.
Break toothpicks into three pieces. Place one toothpick in each of the sausage pieces then use the other end of the toothpick to secure in place around the pancakes.
Repeat until the pancakes are completely circled with sausage links.
Top with whipped cream, fresh berries, and maple syrup (syrup is optional).
For the Maple Whipped Cream
Put mixing bowl and beater or whisk in the freezer for 10-15 minutes or until thoroughly chilled.
Add all ingredients into the mixing bowl and whisk on high until stiff peaks form. Remove from mixing bowl and refrigerate if not using right away.