Pancake Sausage Casserole is a warm, comforting breakfast bake that combines the sweetness of fluffy pancakes with the savory richness of sausage. It's a hearty dish that's perfect for feeding a crowd or prepping ahead for busy mornings. I love how it brings together the best of breakfast in one easy-to-make casserole.

Why I Love This Recipe

I enjoy this recipe for its simplicity and versatility. It captures the essence of a classic pancake and sausage breakfast but with less hassle, allowing me to enjoy all the flavors in one simple bake. Whether I’m making it ahead for a quick breakfast or serving a crowd, this dish is convenient, easy, and incredibly flavorful.

Ingredients

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

1 pound breakfast sausage ( turkey or chicken)
2 cups pancake mix
1 cup milk
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
¼ cup maple syrup (plus extra for serving)
1 cup shredded cheddar cheese (optional)
2 tablespoons melted butter
Cooking spray (for greasing the baking dish)

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth.
Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If using shredded cheese, fold it in at this stage.
Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Sweet Version: Add chocolate chips or blueberries to the batter for a sweeter take on this dish.
Savory Version: Replace maple syrup with a pinch of black pepper and mix in diced bell peppers and onions.
Gluten-Free Option: Use a gluten-free pancake mix instead of regular pancake mix.
Dairy-Free Option: Swap out the milk for almond, oat, or soy milk and use dairy-free cheese.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to revive its fluffy texture.
Freezing: Cut the casserole into portions, wrap individually in plastic wrap, and freeze in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Cover the casserole with foil and warm it in a 300°F oven for about 10 minutes, or microwave individual slices for about 30 seconds.

FAQs

Can I make this casserole the night before?

Yes! I can prepare the batter and cook the sausage in advance. I store them separately in the fridge overnight, then mix and bake in the morning. Alternatively, I can fully bake the casserole, refrigerate it, and reheat it when needed.

Can I use homemade pancake batter instead of a mix?

Absolutely! If I have a favorite pancake recipe, I feel free to use it in place of the pancake mix. I just ensure it has a similar consistency to standard pancake batter.

Can I freeze this casserole?

Yes. I let it cool completely, then wrap individual portions in plastic wrap and store in an airtight container in the freezer for up to 2 months. I reheat in the microwave or oven before serving.

What type of sausage works best?

Turkey or chicken sausage is a great option. I can also use vegetarian sausage crumbles.

Can I add veggies to this dish?

Yes! Chopped onions, bell peppers, spinach, or mushrooms make great additions. I just sauté them first before adding them to the batter.

Conclusion

Pancake Sausage Casserole is a simple, satisfying, and delicious way to enjoy a classic breakfast combination in an easy-to-make dish. Whether I’m meal-prepping for the week, feeding a crowd, or looking for a comforting weekend breakfast, this casserole checks all the boxes. The combination of fluffy pancakes, savory sausage, and a hint of sweetness from maple syrup makes it a crowd-pleaser for all ages. Plus, with its versatility and easy modifications, I can tailor it to suit my taste preferences. Try it once, and it just might become a staple in your breakfast routine!

Pancake Sausage Casserole

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Halal

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Description

Pancake Sausage Casserole is a comforting breakfast bake that combines fluffy pancakes with savory sausage, perfect for feeding a crowd or prepping ahead for busy mornings.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth.
Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If using shredded cheese, fold it in at this stage.
Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.