Pancake Sausage Casserole

Introduction

If you love the classic diner combo of pancakes and sausage, this Pancake Sausage Casserole is about to become your new favorite brunch recipe. It combines fluffy pancake batter, savory breakfast sausage, and a drizzle of maple syrup into one golden, oven-baked dish.

This recipe is perfect for weekend breakfasts, holiday mornings, or meal prep — and it’s kid-friendly, freezer-friendly, and guaranteed to feed a crowd.

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Ingredients

• 1 lb breakfast sausage (mild or spicy)
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 ½ cups milk (whole or 2%)
• 4 tbsp melted butter (plus extra for greasing)
• 1 tsp vanilla extract
• ½ cup shredded cheddar cheese (optional, for savory twist)
• Maple syrup, for serving

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Timing

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50 minutes

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Step-by-Step Instructions

Step 1: Cook the Sausage

• In a skillet, cook sausage over medium heat until browned and crumbled.
• Drain excess grease and set aside.

Step 2: Make Pancake Batter

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk eggs, milk, melted butter, and vanilla.
• Pour wet ingredients into dry, mixing just until combined (don’t overmix).

Step 3: Assemble Casserole

• Grease a 9×13 baking dish with butter or nonstick spray.
• Spread half of the pancake batter on the bottom.
• Sprinkle cooked sausage evenly over the batter.
• (Optional) Add a layer of shredded cheddar for a savory touch.
• Pour remaining batter on top, spreading gently to cover.

Step 4: Bake

• Bake at 350°F (175°C) for 30–35 minutes, until golden and set in the center.
• Test doneness with a toothpick — it should come out clean.

Step 5: Serve

• Slice into squares and serve warm with maple syrup.

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Tips for Success

• Use pre-cooked sausage crumbles to save time.
• For a sweeter version, add ½ cup chocolate chips or blueberries.
• Don’t overmix the batter — a few lumps are okay.
• Drizzle syrup right before serving to keep the casserole fluffy.

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Nutrition (per serving, 8 servings)

• Calories: 320
• Protein: 14g
• Carbs: 28g
• Fat: 16g
• Fiber: 1g
• Sugar: 6g

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Variations

• Savory Twist: Add cheddar, green onions, and serve with hot sauce.
• Holiday Version: Use maple sausage and sprinkle cinnamon in the batter.
• Make-Ahead: Assemble the casserole the night before, refrigerate, and bake in the morning.
• Gluten-Free: Use a gluten-free flour blend.

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Serving Suggestions

• Serve with fresh fruit salad for balance.
• Pair with scrambled eggs for a big breakfast spread.
• Great for holiday brunch buffets alongside muffins and coffee cake.

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Storage & Reheating

• Fridge: Store leftovers in an airtight container up to 4 days.
• Freezer: Freeze baked casserole squares up to 2 months.
• Reheat: Microwave or reheat in the oven at 325°F until warm.

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Conclusion

This Pancake Sausage Casserole is the best of both worlds — sweet, savory, fluffy, and hearty. It’s a fun twist on classic pancakes and sausage that’s easy to make ahead and perfect for feeding a crowd.

👉 Save this recipe and try it for your next weekend breakfast or family brunch!

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FAQs

Q1: Can I use pancake mix instead of homemade batter?
Yes — prepare according to package instructions, then assemble with sausage.

Q2: What sausage works best?
Breakfast sausage links or patties (crumbled) work great, but turkey sausage is a leaner option.

Q3: Can I add eggs into the casserole?
Yes — whisk 2–3 eggs into the batter for extra protein.

Q4: Can I make this dairy-free?
Yes — use almond milk and dairy-free butter; skip the cheese.

Q5: How do I prevent sogginess?
Drain sausage well and avoid adding too much syrup before baking.