Pancake Sausage Casserole Bake
My family always requests this when we have company over for brunch. The first time I made it was for a holiday breakfast and now it is everyone’s favorite tradition.
Ingredients
- Breakfast sausage: The heart and soul of the casserole Savory flavor makes this feel hearty Choose your favorite type and pick fresh sausage for the best taste
- Pancake mix: Makes things easy and ensures fluffy layers Opt for a high quality blend
- Milk: Adds richness and helps the batter bake up tender Whole milk gives the most flavor
- Egg: Gives structure to hold everything together Look for a fresh egg with a bright yolk
- Vanilla extract: Adds a hint of sweetness and warmth Real vanilla gives the best aroma
- Melted butter: Brings decadence and a golden top Use real butter for flavor depth
- Maple syrup (Optional): A little sweetness that pairs perfectly with the sausage Use pure maple if you can
- Ground cinnamon (Optional): Adds warmth and subtle spice Choose a fresh spice for maximum aroma
- Shredded cheddar cheese (Optional): Melts into gooey pockets that balance the sweet and savory freshly shred from the block for creaminess
- Cooking spray or butter: Makes sure nothing sticks and you get those crispy golden edges
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees F and let it fully preheat This is important to ensure the casserole rises evenly
- Prepare the Baking Dish:
- Lightly grease a 9 by 13 inch baking dish with cooking spray or softened butter Make sure to get into the corners so cleanup is easy
- Cook the Sausage:
- Place the sausage in a skillet over medium heat Break it up into crumbles and cook until browned all over and fully cooked through Stir often so it browns evenly Drain off any excess fat for a lighter casserole
- Mix the Pancake Batter:
- In a large bowl whisk together the pancake mix milk egg vanilla extract melted butter maple syrup if using and cinnamon if using Stir until everything is just combined The batter should still be a little lumpy and not overmixed or the casserole will be tough
- Assemble the Casserole:
- Pour half the pancake batter into the prepared baking dish spreading it into an even layer Sprinkle the cooked sausage on top so it is evenly distributed If using add a layer of cheddar cheese for extra richness Pour the rest of the pancake batter over the top covering everything
- Bake the Casserole:
- Place the dish in the center of the preheated oven Bake for 25 to 30 minutes You are looking for a deep golden brown top and a toothpick inserted in the center should come out clean Let it rest for 5 minutes before slicing so it holds together beautifully
- Cool and Serve:
- Slice into generous squares Serve warm for maximum fluffiness and gooey cheese If desired drizzle with extra maple syrup right before serving
What really makes this dish for me is that splash of vanilla in the batter It ties everything together with a cozy scent that reminds me of holiday mornings My kids always insist on the shredded cheese layer and watching them sneak into the kitchen for seconds is the best part
Storage Tips
Store leftovers tightly covered in the fridge for up to three days Warm slices in the microwave or oven until heated through If you want to freeze it wrap individual portions in foil then place in a zip top bag Freeze for up to two months and reheat from frozen for a quick breakfast
Ingredient Substitutions
You can easily swap the breakfast sausage for turkey or chicken sausage if you want a lighter option Veggie sausage works too If you do not have pancake mix just use your favorite homemade pancake recipe Adding maple flavored sausage or a little crumbled bacon changes up the flavor in a fun way
Pro Tips
- Let the casserole rest for a few minutes out of the oven to help it set and slice cleanly
- If you want crispy edges sprinkle a little extra cheese on top before baking for golden perfection
- Do not overmix the pancake batter You want some lumps for extra fluffiness
Ingredients
→ Main Ingredients
Steps
Set your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or butter.
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess fat and set aside.
In a large bowl, combine pancake mix, milk, egg, vanilla extract, melted butter, maple syrup (if using), and cinnamon (if using). Stir until just combined; avoid overmixing.
Pour half of the pancake batter into the prepared baking dish.
Evenly distribute the cooked sausage over the batter.
Sprinkle shredded cheese over the sausage layer (if using).
Pour the remaining pancake batter over the top.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for 5 minutes before slicing and serving.
Tips
- Make-Ahead Tip: You can fully prepare the casserole the night before, cover it with foil, and refrigerate. In the morning, just pop it into the oven and bake—perfect for busy weekdays or hosting brunch.
- Double It for a Crowd: Feeding a larger group? Double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by about 10 minutes. Just check the center for doneness.
- Customize the Sausage: Feel free to use spicy, maple, or even apple sausage links. You can chop them into bite-sized pieces or slice them thin depending on your texture preference.
Required Tools
- Skillet
- Large mixing bowl
- 9×13-inch baking dish
- Cooking spray or butter
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy from milk, butter, and cheese.
- Contains gluten from pancake mix.
- Contains eggs.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 410
- Fats: 24 g
- Carbohydrates: 32 g
- Proteins: 18 g