Meet your new go-to brunch hero: Pancake Sausage Casserole. Imagine everything you love about a cozy breakfast combined into one hearty, crowd-pleasing bake. This dish weaves together the sweet fluffiness of pancakes, the savory satisfaction of breakfast sausage, and the glorious drip of maple syrup into every bite—a true breakfast sensation! Whether you’re planning a lazy Sunday morning, a festive holiday gathering, or just hunting for a break from routine, this recipe is sure to become a staple that gets everyone to the table, seconds included.
Ingredients You’ll Need
The lineup for this Pancake Sausage Casserole couldn’t be easier, and each ingredient pulls its weight—think of it as breakfast’s all-star team. From the rich creaminess of eggs to the irresistible sweet-salty combo from maple syrup and sausage, you get balance in every forkful.
- Pancake mix: The backbone of the casserole, providing that tender, fluffy bite and classic breakfast flavor.
- Milk: Brings moisture and a luscious texture, making the bake soft rather than dry.
- Large eggs: These bind everything together and add richness for a custardy feel.
- Maple syrup: A subtle sweetness that laces every bite with breakfast nostalgia—if you have real maple syrup, this is its time to shine!
- Vanilla extract: Underlines the sweet notes and deepens the aroma—don’t skip it for that classic pancake vibe.
- Breakfast sausage: Savory crumbled sausage adds protein, texture, and a satisfying salty contrast to the sweetness.
- Shredded cheddar cheese (optional): For those who like a melty, gooey edge—cheese lovers will rejoice!
- Butter or oil for greasing: Ensures a golden crust and helps the casserole lift easily from the pan.
- Maple syrup for serving: Drizzle on top—no one ever complained about extra maple syrup at breakfast.
How to Make Pancake Sausage Casserole
Step 1: Preheat and Prepare the Baking Dish
Set your oven to 375°F to give yourself a head start. While it heats, lightly grease a 9×13-inch baking dish with butter or oil—this keeps your Pancake Sausage Casserole from sticking and helps deliver those beautiful, crisp edges that everyone will want to snag.
Step 2: Cook the Sausage
In a skillet over medium heat, crumble and cook the breakfast sausage until it’s thoroughly browned and delightfully crisp. This step is your key to unlocking deep, savory flavor—make sure to drain off any excess grease so your casserole isn’t oily. Set the sausage aside while you move on to the batter.
Step 3: Mix the Batter
In a large bowl, whisk together your pancake mix, milk, eggs, maple syrup, and vanilla extract until the mixture is smooth and lump-free. This is the moment the sweet and sunny flavors all come together—the sausages get a pancake hug!
Step 4: Combine and Assemble
Fold the cooked sausage (and cheddar cheese, if you like things melty) gently into the pancake batter, making sure every bite will boast a good mix of savory and sweet. Pour it all into your greased baking dish and spread the mixture evenly for uniform slices and even baking.
Step 5: Bake to Golden Perfection
Slide your dish into the preheated oven and bake for 25 to 30 minutes. The casserole is ready when the top looks golden, and a toothpick inserted into the center comes out clean. Let it cool for about 5 minutes—just enough time for the aroma to make everyone excited—before slicing and serving.
How to Serve Pancake Sausage Casserole
Garnishes
Finish your Pancake Sausage Casserole with a drizzle of warm maple syrup right before serving. A sprinkle of powdered sugar or a handful of chopped fresh herbs, like chives, offers a fresh pop of color and flavor that jazzes up each slice beautifully.
Side Dishes
This casserole shines on its own but loves a supporting cast. Serve it alongside a platter of fresh berries, a bright fruit salad, or a tangy yogurt parfait. If you’re feeling extra, a cup of hot coffee or a cold glass of orange juice seals the deal for a classic breakfast spread.
Creative Ways to Present
For a playful touch, try cutting the Pancake Sausage Casserole into mini squares for a brunch buffet or party tray. For a cozy morning, serve big, hearty wedges with ramekins of syrup for dunking. Or offer a toppings bar—think whipped cream, sliced bananas, or toasted pecans—to let everyone customize their slice.
Make Ahead and Storage
Storing Leftovers
Have some extra Pancake Sausage Casserole? Simply cover the dish tightly or transfer slices to an airtight container. Store in the fridge for up to 3 days—perfect for easy breakfasts or midnight snacks!
Freezing
For longer storage, wrap individual portions of the cooled casserole well in plastic wrap, then in foil, and freeze for up to a month. This makes busy mornings a breeze—just thaw and reheat for a warm breakfast without the fuss.
Reheating
To reheat, microwave single slices in 30-second bursts until warmed through, or place several pieces in a foil-covered dish in a 350°F oven for 10 to 15 minutes. If you want that just-baked texture, uncover for the last few minutes to re-crisp the top.
FAQs
Can I make Pancake Sausage Casserole the night before?
Absolutely! You can prepare the batter, pour it into your baking dish, and store covered in the fridge overnight. In the morning, just pop it in the oven and bake as directed—perfect for stress-free brunches.
Is it possible to use a different kind of sausage?
Definitely. Try swapping in turkey sausage, maple-flavored sausage, or even a spicy variety for a twist. Just make sure it’s cooked and crumbled before adding it to the batter.
Can I make this casserole without the cheese?
Yes, the cheese is completely optional. If you’re dairy-free or prefer a lighter dish, simply leave out the cheddar—the Pancake Sausage Casserole will still be deliciously rich and satisfying.
What kinds of pancake mix work best?
Any standard store-bought pancake mix will do the trick, but feel free to use your favorite brand or even a homemade mix. Buttermilk-style mixes add extra tenderness and old-fashioned flavor.
Can I add vegetables or extra flavors?
Absolutely! Stir in some sautéed onions, chopped bell peppers, or a pinch of cinnamon if you’re in the mood to experiment. The base recipe is forgiving, so personalize it to fit your brunch crowd’s tastes.
Final Thoughts
No matter the occasion, Pancake Sausage Casserole brings comfort, ease, and a spark of excitement to the table. It’s the kind of make-ahead dish you’ll reach for again and again, bringing everyone together for a meal worth savoring. Gather your loved ones and give it a try—you’ll soon see why it wins over even the sleepiest of breakfast skeptics!
Print
Pancake Sausage Casserole Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect balance of sweet and savory with this Pancake Sausage Casserole. This easy-to-make dish combines fluffy pancakes with savory breakfast sausage for a delightful breakfast or brunch treat.
Ingredients
Pancake Batter:
- 2 cups pancake mix
- 1½ cups milk
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Filling:
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese (optional)
- butter or oil for greasing
- maple syrup for serving
Instructions
- Preheat and Prep: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook Sausage: Brown and crumble the breakfast sausage in a skillet over medium heat; set aside after draining excess grease.
- Mix Batter: In a large bowl, whisk pancake mix, milk, eggs, maple syrup, and vanilla until smooth.
- Combine Ingredients: Add cooked sausage and cheddar to the batter; then pour into the baking dish.
- Bake: Bake for 25–30 minutes until golden and set.
- Serve: Let cool, slice, and serve with maple syrup.
Notes
- Try maple-flavored sausage for extra flavor.
- Reheats well; can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 5g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg
