So This Pancake Sausage Casserole—It's Basically Breakfast Magic
Okay, so let me paint you a picture: Saturday morning, coffee in hand, slippers on (I can never find a matching pair; does anyone else have this problem?), and I’m pulling this glorious, buttery Pancake Sausage Casserole out of the oven. My kid wanders in, sniffs, and tries to “test for poison” (read: steal a corner piece). Honestly, this dish is part of why I look forward to weekends—part food, part tradition, maybe a little chaos sprinkled in for good measure.
Funny side-note, the first time I made this I forgot to spray the baking dish. Disaster. But everyone still ate it—just had to chisel it out like we were digging up treasure. A delicious, sausagey treasure.
Why You'll Love This Pancake Sausage Casserole
I make this when I want to feel like a breakfast hero but also don’t want to stand over a stove flipping pancakes (see my anti-morning-personness). My family honestly goes bonkers for it, especially because you get a bite of sausage and pancake in every forkful—no assembly required at the table. Oh! And, it reheats way better than you’d think. (Even though, let’s be honest, leftovers are rare around here.)
I used to dread breakfast for a crowd. Too many moving pieces, right? Now I toss this together and lounge on the couch pretending I’m a responsible grown-up. (My advice: do NOT try to use maple syrup in place of sugar in the batter unless you want things to get weirdly dense and kinda gummy. Learned that lesson so you don’t have to!)
What You'll Need (And What You Can Switch Up)
- 1 pound breakfast sausage (I use pork, but turkey sausage is great—or veggie sausage, when I’m pretending to behave)
- 2 cups pancake mix (I’ve tried everything from Bisquick to some fancy stuff from a farmer’s market—honestly, whatever’s in the cupboard works fine... even Krusteaz. My grandma swore by Aunt Jemima, but I don’t see a big difference)
- 1 ½ cups milk (I’ve subbed in oat or almond milk; it turns out alright, just a little less creamy)
- 2 large eggs (Medium will do if you’re running low, or just add a smidge more milk)
- 2 tablespoons melted butter (or just glug in a little oil if you’re out of butter; I have, more than once)
- 1 cup shredded cheddar (Sometimes I add Monterey Jack or skip cheese if someone’s feeling picky. It’s honestly optional)
- Maple syrup for serving (I recommend real maple, but the squeeze-bottle, pancake syrup stuff is honestly just fine when you’ve got kids!)
Let's Get Cooking (Don't Panic, It's Easy)
- Brown the sausage: Fry it up in a skillet over medium-ish heat, break it into crumbles. Drain off the grease (stylishly, if you can manage it... or just dump it into a mug if you’re me).
- Preheat the oven: 375°F (190°C). Spray a 9x13-inch dish with nonstick spray. Don't do what I did that one time and forget—just trust me.
- Mix up the batter: In a big bowl, throw in the pancake mix, eggs, milk, and melted butter. Stir until mostly smooth—it’s fine if there are lumps. Sometimes I absentmindedly whisk with a fork, works just as well as a fancy whisk. At this point, I might sneak a tiny taste. Probably shouldn’t, but hey.
- Layer it up: Scatter the cooked sausage into the baking dish. Sprinkle half your cheese (or more, if you're living dangerously). Pour the pancake batter over everything, kind of swizzling it around so the sausage is mostly covered—you don't have to be a perfectionist.
- Bake it: Slide it into the oven. Bake for 25-30 minutes, or until golden and puffed. If you jiggle the pan and it wobbles too much, give it a few more minutes. (Don’t worry if it looks a bit weird at this stage—it always does before it sets.) Throw the rest of the cheese on top for the last five minutes, if you're into that kind of gooey finish.
- Cool it down: Let it sit for about 10 minutes. I know it’s hard not to dig in immediately, but it sets up while it cools. Plus, scalded tongues aren’t fun at breakfast.
Some Notes I Definitely Didn't Steal From Professional Chefs
- I tried baking this in a glass pan once—honestly, I think the edges get weirdly chewy. Metal seems to work better for me. But it could just be my dodgy oven.
- If you’re doubling (don’t judge, we all have hungry people), try two smaller pans rather than one giant “turkey roaster” fiasco. The middle won’t cook.
- If your pancake mix already has sugar, maybe hold back on syrup at the end. Or don’t; live your truth!
Weird and Wonderful Variations
- I’ve swapped sausage for crispy bacon; honestly, it’s amazing—just a bit saltier, so watch that.
- Once, I added a handful of chopped apples and cinnamon instead of cheese—my kid said “it’s not bad!” which is the highest praise I get. (Maybe add a pinch of nutmeg if you go this route.)
- Did not work: Trying to make it with gluten-free pancake mix and vegan cheese...it turned out kind of rubbery. If you find a better way, email me. Seriously!
- I sometimes stir in chopped green onions or a sprinkle of smoked paprika for a little twist. Or both, if I’m feeling fancy.
Gear You'll Need—Or Improvise, I Do
- 9x13 baking dish (but honestly, I’ve used two bread pans in a pinch; you just have to keep an eye on the baking time)
- Mixing bowl (big enough for batter flinging, but hey, even a soup pot works if you're feeling lazy about dishes... I sure do)
- Skillet (cast-iron has that old-school magic, but any nonstick is fine)
- Spatula or wooden spoon (I lost my best spatula last week—no idea where it went. Spoon works fine.)
Storing Leftovers (If Any Survive...)
Officially, this keeps in the fridge for up to three days, covered up tight. Thaw out a slice and give it a zap in the microwave or (honestly, my favorite) reheat in the oven so the edges get kind of crunchy again. But in my house, it almost never lasts more than a single morning. Either my partner sneaks slivers “for energy” or the dog gets lucky.
How I Serve It (Your Call!)
I slice it into hearty squares right from the pan and pass the bottle of syrup around. Sometimes we make an event out of it and serve with a big fruit salad (here’s a fruit salad recipe I mostly follow, though I skip the grapes), or just strong brewed coffee if we’re keeping things super chill. Oh, and my uncle insists on a dash of hot sauce—might sound odd, but hey, each to their own.
The Oops-I-Learned-Something Pro Tips
- I once tried rushing the cooling step and ended up with a mushy center. Actually, I find it works way better if you just leave it for ten minutes - yes, even if the smell nearly kills you.
- Make sure your sausage is properly drained, or you end up with a weird oily layer at the edges. Trust me, nobody wants greasy pancakes—except maybe raccoons, I dunno.
- Don’t be afraid to go heavy on the cheese. It’s not a salad—nobody’s counting here.
People Have Actually Asked Me...
- Q: Can you make this ahead of time?
Yep! You can assemble it the night before and pop it in the fridge. Bake it in the morning. But—it takes a bit longer straight from the fridge (maybe 35 minutes). Don’t overthink it. - Q: Does this freeze well?
Eh—sorta. The texture can get a bit wonky, especially if you use a really fluffy pancake mix. But if you’re going to freeze, let it cool completely, wrap tightly, and reheat in the oven, not the microwave. I still mostly make it fresh, though. - Q: Can I use pre-cooked sausage links?
Oh for sure. Just chop them up and scatter. Might want to brown them a little first for that extra crispy bit (I think it’s better, anyway). - Q: What’s the best pancake mix for this?
I mean, honestly—whatever you usually have; I used Bisquick last week, but I’ve even used a homemade mix from King Arthur Baking and it rocked. - Q: Can I make this dairy-free?
Probably! Swap milk for a plant version and use a dairy-free cheese or leave the cheese out. Just know it’s a little less rich. Still breakfast, still delish.
So, there you go—Pancake Sausage Casserole, the lazy cook’s best friend. Perfect for anyone who loves those breakfast-for-dinner kind of nights, too. If you try a version with some wild mix-in (someone once emailed about adding jalapeños!), let me know how it turns out. And if you need more breakfast inspiration, this overnight bake might just scratch a similar itch.
Ingredients
- 2 cups pancake mix
- 1 and ½ cups milk
- 2 large eggs
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons melted butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Maple syrup, for serving (optional)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large bowl, whisk together pancake mix, milk, eggs, melted butter, salt, and black pepper until smooth.
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3Pour half of the pancake batter into the prepared baking dish. Sprinkle the cooked and crumbled sausage evenly over the batter.
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4Top with shredded cheddar cheese. Pour the remaining pancake batter over the cheese and sausage layer.
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5Bake for 35 minutes or until golden and a toothpick inserted in the center comes out clean.
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6Let cool for 5 minutes before slicing and serving. Drizzle with maple syrup if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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