Pancake Sausage Casserole is a delightful combination of fluffy pancakes and savory sausage, baked together in a deliciously rich and satisfying dish. This recipe is perfect for breakfast, brunch, or even a special holiday morning treat. With the comforting flavors of buttermilk pancakes combined with the heartiness of sausage, this casserole is sure to be a family favorite. Whether you’re making it ahead for a quick breakfast or serving a crowd, this dish is convenient, easy, and incredibly flavorful. It captures the essence of a classic pancake and sausage breakfast but with less hassle, allowing you to enjoy all the flavors in one simple bake.
Ingredients:
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup maple syrup (plus extra for serving)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter
- Cooking spray (for greasing the baking dish)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
Step 3: In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth. If you prefer a slightly sweeter casserole, you can add a bit more maple syrup to the batter.
Step 4: Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If you are using shredded cheese, fold it in at this stage.
Step 5: Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
Step 6: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.
Variation:
- Sweet Version: Add chocolate chips or blueberries to the batter for a sweeter take on this dish.
- Savory Version: Replace maple syrup with a pinch of black pepper and mix in diced bell peppers and onions.
- Gluten-Free Option: Use a gluten-free pancake mix instead of regular pancake mix.
- Dairy-Free Option: Swap out the milk for almond, oat, or soy milk and use dairy-free cheese.
Cooking Note:
- If you like a fluffier casserole, let the batter rest for 5-10 minutes before baking. This allows the pancake mix to fully absorb the liquids, creating a lighter texture.
- If reheating leftovers, cover the casserole with foil and warm it in a 300°F oven for about 10 minutes, or microwave individual slices for about 30 seconds.
Serving Suggestions:
- Serve warm with a drizzle of maple syrup and a side of fresh fruit such as strawberries, blueberries, or bananas.
- Pair with scrambled eggs and crispy bacon for a complete breakfast spread.
- Top with a dusting of powdered sugar for an extra touch of sweetness.
- Serve with a dollop of whipped cream or a side of yogurt for added creaminess.
Tips:
- To make this dish ahead, prepare the batter the night before and store it in the refrigerator. In the morning, simply bake and serve.
- For an extra crispy top, broil the casserole for the last 2 minutes of baking.
- Double the recipe if serving a large crowd. Simply use two 9×13-inch baking dishes.
- If you prefer a more uniform texture, blend the sausage into smaller crumbles before mixing it into the batter.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: ~320 per serving
- Protein: ~15g per serving
- Sodium: ~580mg per serving
FAQs:
Q: Can I make this casserole the night before?
A: Yes! You can prepare the batter and cook the sausage in advance. Store them separately in the fridge overnight, then mix and bake in the morning. Alternatively, you can fully bake the casserole, refrigerate it, and reheat it when needed.
Q: Can I use homemade pancake batter instead of a mix?
A: Absolutely! If you have a favorite pancake recipe, feel free to use it in place of the pancake mix. Just ensure it has a similar consistency to standard pancake batter.
Q: Can I freeze this casserole?
A: Yes. Let it cool completely, then wrap individual portions in plastic wrap and store in an airtight container in the freezer for up to 2 months. Reheat in the microwave or oven before serving.
Q: What type of sausage works best?
A: Any breakfast sausage will work! Pork sausage adds a rich flavor, but turkey or chicken sausage is a great leaner option. You can also use vegetarian sausage crumbles.
Q: Can I add veggies to this dish?
A: Yes! Chopped onions, bell peppers, spinach, or mushrooms make great additions. Just sauté them first before adding them to the batter.
Conclusion:
Pancake Sausage Casserole is a simple, satisfying, and delicious way to enjoy a classic breakfast combination in an easy-to-make dish. Whether you’re meal-prepping for the week, feeding a crowd, or looking for a comforting weekend breakfast, this casserole checks all the boxes. The combination of fluffy pancakes, savory sausage, and a hint of sweetness from maple syrup makes it a crowd-pleaser for all ages. Plus, with its versatility and easy modifications, you can tailor it to suit your taste preferences. Try it once, and it just might become a staple in your breakfast routine!
Print
Pancake Sausage Casserole
- Total Time: 45 minutes
Ingredients
Ingredients:
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup maple syrup (plus extra for serving)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter
- Cooking spray (for greasing the baking dish)
Instructions
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
Step 3: In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth. If you prefer a slightly sweeter casserole, you can add a bit more maple syrup to the batter.
Step 4: Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If you are using shredded cheese, fold it in at this stage.
Step 5: Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
Step 6: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.
Notes
- If you like a fluffier casserole, let the batter rest for 5-10 minutes before baking. This allows the pancake mix to fully absorb the liquids, creating a lighter texture.
- If reheating leftovers, cover the casserole with foil and warm it in a 300°F oven for about 10 minutes, or microwave individual slices for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sodium: 580 mg
- Protein: 15 g