Pancake Sausage Casserole Recipe

I can’t wait to share my Sausage Casserole, which stacks breakfast pancakes with savory sausage and an unexpected custard layer.

I grew up hearing about strange morning mashups, but this Pancake Sausage Casserole somehow outdoes them all. I use breakfast sausage and a simple pancake mix to build something that looks like a pancake breakfast but hides a sneaky, savory twist.

You wont believe how it sits on the plate, all fluffy edges and browned bits, makes people ask What’s For Breakfast before they even taste it. I make it when I want to surprise friends, and half the fun is watching their faces when fork meets sausage pocket, theyre trying to decide if it is sweet or salty, then they just keep eating.

Ingredients

• Its savory, high in protein and fat and adds meaty flavor and a salty bite
• Mostly carbs for quick energy often has a little sugar and baking powder
• Milk adds moisture and calcium gives batter a creamy texture and mild sweetness
• Eggs bind ingredients, provide protein and richness, they help the casserole set firm
• Sharp cheddar melts and adds savory tang, plus protein and some fat
• Fats like butter or oil add flavor and brown the top keep texture tender
• Maple syrup optional, a little gives caramelized sugar notes and moisture
• Salt enhances all flavors small amount prevents blandness no calories
• Black pepper adds mild heat and aroma, brightens savory elements when freshly cracked

Ingredient Quantities

• 1 lb (450 g) breakfast sausage bulk
• 2 cups (250 g) pancake mix
• 1 1/2 cups (360 ml) milk
• 2 large eggs
• 2 tbsp melted butter or vegetable oil
• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp pure maple syrup optional
• Cooking spray or extra butter for the pan optional

How to Make this

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.

2. Brown 1 lb breakfast sausage in a skillet over medium heat, breaking it up as it cooks, until no pink remains, about 7 to 8 minutes. Drain the fat and blot the sausage on paper towels so it isnt greasy.

3. In a large bowl whisk together 2 cups pancake mix, 1 1/2 cups milk, 2 large eggs, 2 tbsp melted butter or vegetable oil, 1/2 tsp salt, 1/4 tsp black pepper and if you want a hint of sweetness add the 2 tbsp maple syrup. Mix until just combined, batter should be a little lumpy, dont overmix.

4. Fold the drained sausage into the batter. Stir in about 1 cup of the shredded sharp cheddar, saving 1/2 cup for the top.

5. Pour the mixture into the prepared pan and spread it out so it’s even. Sprinkle the reserved 1/2 cup cheddar over the top.

6. Bake for 25 to 35 minutes until the edges are golden and the center is set; a toothpick inserted in the middle should come out mostly clean.

7. If the top is browning too fast, loosely tent the pan with foil for the last 10 minutes of baking.

8. Let the casserole rest 5 to 10 minutes after removing from the oven so it firms up and slices cleaner.

9. Slice into squares and serve warm, with extra maple syrup on the side if you like it sweet, or ketchup/hot sauce for a savory kick.

Equipment Needed

1. 9×13 inch baking dish, greased for the casserole
2. Large nonstick skillet for browning the sausage
3. Large mixing bowl to mix the batter, dont overmix it
4. Whisk for blending the wet and dry ingredients, or a fork if youre short on tools
5. Measuring cups and spoons for the pancake mix, milk, eggs and seasonings
6. Rubber spatula or wooden spoon to fold in sausage and cheese
7. Cheese grater for shredding sharp cheddar (or use pre shredded)
8. Paper towels and a slotted spoon or small colander to drain and blot the sausage
9. Oven mitts plus a sheet of aluminum foil and a toothpick or cake tester to check doneness

FAQ

Pancake Sausage Casserole Recipe Substitutions and Variations

• Breakfast sausage: swap for 1 lb ground pork or 1 lb ground turkey (turkey is leaner, add 1 tbsp oil or a little extra salt), or use 1 lb plant-based breakfast sausage crumbles; for a smoky twist use 8–10 slices cooked, chopped bacon.
• Pancake mix: replace 2 cups pancake mix with 2 cups all-purpose flour + 2 tbsp baking powder + 1 tbsp sugar + 1/2 tsp salt (works same volume, gives the same rise), or use 2 cups Bisquick 1:1.
• Milk: use 1 1/2 cups buttermilk for tang and extra tenderness, or any unsweetened plant milk (soy, oat, almond) 1:1 if you need dairy free.
• Sharp cheddar: swap 1 1/2 cups shredded sharp cheddar for Colby or Monterey Jack for milder flavor, or use Gruyere for nuttier, more premium melt; use same volume.

Pro Tips

– Dont grind the sausage too fine; chunkier pieces give better texture and theyre less likely to sink to the bottom. Brown it well then really blot on paper towels so the casserole isnt greasy.

– Bring the milk and eggs to room temp before you mix, they combine easier and the batter bakes more evenly. Mix just until mostly combined, a few lumps are fine, overmixing makes it tough and rubbery.

– Use freshly grated sharp cheddar if you can, pre shredded cheese has anti caking stuff that messes with melting. Hold back some cheese for the top, and if you want extra browning sprinkle a little more on about 5 to 10 minutes before it finishes.

– Pay attention to the pan youre using: glass holds heat longer and may need a bit less time, metal browns faster. Let the casserole rest 5 to 10 minutes after it comes out so it firms up and slices cleaner.

Pancake Sausage Casserole Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I can't wait to share my Sausage Casserole, which stacks breakfast pancakes with savory sausage and an unexpected custard layer.

Pin

Servings

6

servings

Calories

565

kcal

Equipment: 1. 9×13 inch baking dish, greased for the casserole
2. Large nonstick skillet for browning the sausage
3. Large mixing bowl to mix the batter, dont overmix it
4. Whisk for blending the wet and dry ingredients, or a fork if youre short on tools
5. Measuring cups and spoons for the pancake mix, milk, eggs and seasonings
6. Rubber spatula or wooden spoon to fold in sausage and cheese
7. Cheese grater for shredding sharp cheddar (or use pre shredded)
8. Paper towels and a slotted spoon or small colander to drain and blot the sausage
9. Oven mitts plus a sheet of aluminum foil and a toothpick or cake tester to check doneness

Ingredients

• 1 lb (450 g) breakfast sausage bulk

• 2 cups (250 g) pancake mix

• 1 1/2 cups (360 ml) milk

• 2 large eggs

• 2 tbsp melted butter or vegetable oil

• 1 1/2 cups (150 g) shredded sharp cheddar cheese

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp pure maple syrup optional

• Cooking spray or extra butter for the pan optional

Directions

• Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
• Brown 1 lb breakfast sausage in a skillet over medium heat, breaking it up as it cooks, until no pink remains, about 7 to 8 minutes. Drain the fat and blot the sausage on paper towels so it isnt greasy.
• In a large bowl whisk together 2 cups pancake mix, 1 1/2 cups milk, 2 large eggs, 2 tbsp melted butter or vegetable oil, 1/2 tsp salt, 1/4 tsp black pepper and if you want a hint of sweetness add the 2 tbsp maple syrup. Mix until just combined, batter should be a little lumpy, dont overmix.
• Fold the drained sausage into the batter. Stir in about 1 cup of the shredded sharp cheddar, saving 1/2 cup for the top.
• Pour the mixture into the prepared pan and spread it out so it’s even. Sprinkle the reserved 1/2 cup cheddar over the top.
• Bake for 25 to 35 minutes until the edges are golden and the center is set; a toothpick inserted in the middle should come out mostly clean.
• If the top is browning too fast, loosely tent the pan with foil for the last 10 minutes of baking.
• Let the casserole rest 5 to 10 minutes after removing from the oven so it firms up and slices cleaner.
• Slice into squares and serve warm, with extra maple syrup on the side if you like it sweet, or ketchup/hot sauce for a savory kick.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 228g
• Total number of serves: 6
• Calories: 565kcal
• Fat: 42.75g
• Saturated Fat: 18.47g
• Trans Fat: 0.42g
• Polyunsaturated: 5g
• Monounsaturated: 18.87g
• Cholesterol: 188mg
• Sodium: 1070mg
• Potassium: 578mg
• Carbohydrates: 37.7g
• Fiber: 0.8g
• Sugar: 7.8g
• Protein: 24.9g
• Vitamin A: 500IU
• Vitamin C: 0mg
• Calcium: 290mg
• Iron: 1.1mg