Description
This Pancake Sausage Casserole is a delightful combination of savory breakfast sausage, fluffy pancake batter, and gooey cheddar cheese, all baked to golden perfection. Perfect for a cozy weekend brunch or a special breakfast treat.
Ingredients
Scale
For the Casserole:
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ cup maple syrup plus more for serving
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter
- cooking spray for greasing
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the sausage: In a skillet over medium heat, cook sausage until browned and fully cooked; drain excess grease.
- Prepare the batter: In a large bowl, whisk together pancake mix, milk, eggs, vanilla, cinnamon if using, and maple syrup until smooth.
- Combine ingredients: Stir in the cooked sausage and cheese if desired. Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
- Bake: Bake for 30–35 minutes, or until golden brown and set.
- Cool and serve: Let cool for 5 minutes before slicing. Serve warm with extra maple syrup.
Notes
- For a lighter texture, let the batter rest for 5–10 minutes before baking.
- This recipe freezes well—cool completely, wrap tightly, and freeze for up to 2 months. To reheat, warm in the oven or microwave.
- You can make it gluten-free by using a gluten-free pancake mix or dairy-free with plant-based milk and cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 80 mg
