Pancake Sausage Casserole
Fluffy pancakes, juicy sausage, and a touch of maple syrup come together in this Pancake Sausage Casserole—the ultimate cozy, make-ahead breakfast. It’s part pancake stack, part breakfast bake, and completely irresistible for weekends, brunches, or meal prep.
Equipment
- 9x13-inch baking dish
- Whisk for mixing batter
- Silicone spatula for easy spreading
Ingredients
- 2 cups pancake mix store-bought or homemade
- 1 ½ cups milk add more if batter is too thick
- 2 large eggs
- 1 tsp vanilla extract
- 1 lb breakfast sausage cooked and crumbled
- ½ cup shredded cheddar cheese optional
- ½ cup pure maple syrup plus extra for serving
- Butter or nonstick spray for greasing
Instructions
- Cook the Sausage
- Brown the sausage in a skillet over medium heat until fully cooked and slightly crispy. Drain excess grease and set aside.
- Prepare the Batter
- In a large bowl, whisk together pancake mix, milk, eggs, and vanilla. Mix gently until just combined—tiny lumps are fine.
- Assemble the Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Pour half of the batter into the dish, spreading evenly. Sprinkle cooked sausage over the batter and drizzle a few tablespoons of maple syrup on top. Add the remaining batter, spreading gently to cover. Sprinkle cheese if using.
- Bake
- Bake for 35–40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Serve
- Cool for 5 minutes before slicing. Serve warm with extra maple syrup.