This Pancake Sausage Casserole combines the comforting flavors of fluffy pancakes and savory sausage into a single, oven-baked dish. It’s a delightful twist on traditional breakfast fare, perfect for feeding a crowd or enjoying a cozy morning at home.

Why You’ll Love This Recipe

I find this casserole to be a game-changer for breakfast gatherings. It marries the sweetness of pancakes with the hearty taste of sausage, creating a balanced and satisfying meal. The ease of preparation means I can spend less time in the kitchen and more time with loved ones. Plus, it’s versatile enough to adapt to various dietary preferences and flavor additions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb breakfast sausage, cooked and crumbled
2 cups pancake mix
1½ cups milk
2 large eggs
1 tsp vanilla extract
½ tsp cinnamon
2 tbsp maple syrup (plus extra for serving)
¼ cup melted butter

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
Evenly distribute the cooked and crumbled breakfast sausage across the bottom of the prepared baking dish.
In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon, maple syrup, and melted butter until smooth and well combined.
Pour the pancake batter evenly over the sausage in the baking dish.
Bake for 25–30 minutes, or until the top is golden and the center is set.
Slice and serve warm with extra maple syrup on the side.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

Meat Swap: I sometimes use turkey sausage or veggie sausage for different flavor profiles.
Flavor Boost: Adding shredded cheese gives it a savory twist that I enjoy.
Make It Sweet: Incorporating blueberries, diced apples, or chocolate chips into the batter adds a delightful sweetness.
Spice It Up: A dash of nutmeg or a pinch of cayenne introduces extra warmth and complexity.
Gluten-Free: Using a gluten-free pancake mix makes this dish accessible to those with dietary restrictions.

Storage/Reheating

Refrigerator: I store leftovers tightly covered or in an airtight container for up to 4 days.
Freezer: Freezing slices wrapped in foil or in a freezer-safe container keeps them good for up to 2 months.
Reheat: Warming in the microwave or oven at 350°F until heated through brings back the fresh-baked taste.

FAQs

Can I use pre-cooked sausage links?

Yes, I chop them into small pieces before layering them in the dish.

Can I make this casserole ahead of time?

Absolutely. I assemble it the night before and refrigerate it, then bake it fresh in the morning.

Does this taste more sweet or savory?

It’s balanced. The sausage provides savory depth, while the maple, vanilla, and cinnamon add subtle sweetness.

Can I use homemade pancake batter?

Yes, I ensure it’s thick enough to bake into a fluffy base.

What can I use instead of maple syrup?

Honey, agave, or a brown sugar syrup work well as substitutes.

Conclusion

This Pancake Sausage Casserole is a delightful fusion of sweet and savory, making it a standout dish for any breakfast or brunch occasion. Its simplicity and adaptability have made it a favorite in my kitchen, and I believe it will become a staple in yours too. Whether you’re hosting a gathering or seeking a comforting meal, this casserole delivers on flavor and convenience.