Pancake Sausage Casserole
Pancake Sausage Casserole is a fun and filling breakfast dish that brings together fluffy pancakes and savory sausage in one easy-to-make meal. Imagine layers of soft pancakes mixed with flavorful…
Tip: save now, read later.
Pancake Sausage Casserole is a fun and filling breakfast dish that brings together fluffy pancakes and savory sausage in one easy-to-make meal. Imagine layers of soft pancakes mixed with flavorful sausage and a cheesy, eggy custard baked until golden and bubbly. It’s a simple way to switch up your breakfast routine and enjoy a warm, comforting start to the day.
I love making this casserole when we have a big family breakfast or brunch because it can feed a crowd without much fuss. One tip I’ve found helpful is to cook the sausage well and drain any excess grease before mixing it with the pancake batter. This keeps the casserole clean and lets the pancakes stay nice and light.
My favorite way to serve this is with a drizzle of maple syrup and a side of fresh fruit. The sweet syrup pairs perfectly with the savory sausage and cheesy layers, making every bite a little mix of sweet and savory. It’s a recipe that always gets compliments, and I enjoy how it manages to be both cozy and a bit different from the usual pancakes or sausage on their own.
Key Ingredients & Substitutions
Breakfast Sausage: This adds the main savory flavor. If you want less fat, try turkey sausage or a plant-based sausage alternative for a lighter or vegetarian version.
Flour: All-purpose flour works best to get fluffy pancakes. You can swap in whole wheat for a nuttier taste but expect a denser texture.
Baking Powder: This is key for fluffiness as it helps the pancakes rise. Make sure it’s fresh for the best lift.
Milk and Eggs: These bind and moisten the batter. Dairy-free milk like almond or oat works fine, and you can substitute eggs with flax eggs if needed.
Butter: Melted butter adds richness. You can use oil instead, like vegetable or melted coconut oil, for a dairy-free version.
Cheddar Cheese (optional): I like adding cheese for extra flavor and creaminess. Feel free to try other cheeses like mozzarella or pepper jack.
How Do I Get the Pancakes and Sausage Layered Just Right?
Layering the sausage and pancake batter creates the casserole’s nice texture and look. Here’s my simple approach:
- Pour half of the pancake batter evenly in the greased dish first. This gives a good base layer.
- Scatter half the cooked sausage over the batter in rows or clumps. Try to spread it out so each bite has some sausage.
- Pour the rest of the batter on top carefully, covering the sausage but not stirring it in.
- Finally, add the rest of the sausage on top again. This gives you nice sausage pockets all through the casserole.
Don’t worry if the layers mix a bit while baking—it still tastes great. The key is to distribute the sausage well for that perfect blend of pancake and meat in each serving.
Equipment You’ll Need
- 9-inch baking dish – perfect size for layering the pancake batter and sausage evenly.
- Large skillet – great for cooking sausage thoroughly and draining grease.
- Mixing bowls – one for dry ingredients and one for wet ingredients to keep things tidy.
- Whisk – helps combine wet ingredients smoothly without lumps.
- Spatula or wooden spoon – useful for breaking up sausage and mixing batter gently.
- Measuring cups and spoons – for accuracy with ingredients and seasonings.
Flavor Variations & Add-Ins
- Swap breakfast sausage for crumbled cooked bacon for a smoky twist that still pairs well with pancakes.
- Add diced bell peppers or mushrooms sautéed with the sausage for extra veggie goodness and color.
- Use pepper jack or mozzarella cheese instead of cheddar for a milder or slightly spicy flavor.
- Stir in chopped herbs like chives or thyme for a fresh, fragrant note that brightens the dish.
How to Make Pancake Sausage Casserole?
Ingredients You’ll Need:
- 1 pound bulk breakfast sausage
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
- 1 teaspoon fresh parsley, finely chopped (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 40-45 minutes to bake in the oven. Plan for a total of about 1 hour from start to finish, including a few minutes to cool before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Preheat your oven to 350°F (175°C). Grease a deep 9-inch round or square baking dish. In a large skillet on medium heat, cook the sausage, breaking it apart with a spatula until browned all over and fully cooked. Drain any excess grease and set the sausage aside.
2. Mix the Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the milk and melted butter, mixing well. Pour the wet ingredients into the dry and stir gently until just combined — avoid overmixing to keep the batter light.
3. Combine and Layer:
Stir half of the cooked sausage (and cheese if using) into the batter. Pour half of the batter mixture into the prepared baking dish, spreading it evenly. Arrange the remaining sausage over the batter in rows or clumps. Carefully pour the remaining batter over the sausage to create a nice layered look. Sprinkle chopped parsley on top if you like for extra color.
4. Bake and Serve:
Bake the casserole for 40-45 minutes until it is puffed, golden brown, and a toothpick inserted into the center comes out clean. Let it cool for a few minutes, then slice into portions. Serve warm with maple syrup drizzled over the top for a sweet and savory breakfast treat everyone will love!
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage—just be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Cook the sausage thoroughly and drain any excess grease before mixing it into the casserole.
Can I Make Pancake Sausage Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly with plastic wrap or foil, and refrigerate. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time until heated through and golden.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, this casserole freezes well—wrap it tightly and freeze for up to 2 months.
Can I Replace the Cheese or Omit It?
Yes! The cheese adds extra flavor and creaminess but is optional. Feel free to omit it or substitute with other types like mozzarella, pepper jack, or even a non-dairy cheese if you prefer.
