Save Pin
Imagine rolling out of bed to the smell of a hot, just-baked batch of pancake and sausage goodness. This cozy combo brings together fluffy pancakes and savory sausage in the best way. Awesome when you’ve got a crowd or want breakfast without fuss.
My family can’t get enough of this during winter breaks. The first time I made it? One crazy Sunday when nobody wanted to flip pancakes but everyone wanted something memorable to eat.
Mouthwatering Ingredients
- Cooking spray or a swipe of butter: Make sure to grease the whole dish so nothing sticks.
- Breakfast sausage: Use spicy, mild, or whatever kind you like best – just check that it’s fresh.
- Pancake mix: Makes everything easy, but grab one with simple stuff inside.
- Whole milk: Adds moisture and makes the pancakes rich and soft. Freshness makes a big difference.
- Large egg: Binds everything and gives a nice golden color.
- Vanilla extract: Brings that cozy, sweet smell and elevates the batter.
- Pure maple syrup: Sweetens up the mix. Totally up to you if you want to add it.
- Melted butter: You get a soft, rich texture and deeper taste, especially with European butter.
- Ground cinnamon: Adds a warm spice that’s extra nice in the fall and winter.
- Shredded cheddar cheese: Melts smoothly and adds sharpness if you use extra sharp cheddar.
Yummy How-To Steps
- Preheat the Oven:
- Fire up your oven to 375 so it’s ready when you are.
- Prep the Baking Dish:
- Coat your 9x13 pan in butter or cooking spray – make sure to cover all the edges.
- Fry the Sausage:
- Brown the sausage over medium, crumble it up, and drain any grease left over.
- Mix Up the Batter:
- Whisk pancake mix, milk, butter, egg, vanilla, and toss in maple syrup or cinnamon if you want. A few lumps are totally fine – don’t worry.
- Layer and Assemble:
- Pour half your batter in, scatter cooked sausage and cheese (if you want), then add the rest of the batter on top so it covers everything.
- Pop in the Oven:
- Bake in the middle rack for 25 to 30 minutes till the top’s golden and a toothpick comes out clean.
- Let It Rest and Serve:
- Let the dish sit at least five minutes, then slice and drizzle with syrup if you’re feeling it.
Save Pin
The tastiest bites? Crispy parts where the pan meets batter and gooey pools of cheese. This was actually the first thing my youngest ever helped with in the kitchen. Now he’s always eager to snag the whisk.
Storing Leftovers
When it’s cooled off, cover the pan or put slices in a container with a lid. Store in the fridge for up to three days. Want to save it longer? Wrap pieces tightly and freeze for four weeks. Defrost in the fridge and warm in the oven so it stays yummy.
Change Things Up
Lighten things by using turkey or plant sausage. You can swap regular milk for oat or almond milk too. Any pancake mix works – even gluten free. Not into cheddar? Try mozzarella or Monterey Jack.
Fun Ways to Eat
Set out maple syrup, add Greek yogurt, or toss some berries on top. For a brunch spread, serve with fruit slices or a pile of hash browns.
Save Pin
Where It Came From
Hearty casseroles like this go way back in American kitchens. Whether you’re at a family holiday or a big get-together, these easy bakes bring everyone together over something warm and filling.
Common Questions
- → Can I use sausage that’s already cooked?
Absolutely! Just tear it up and throw it in—don’t bother warming it again before baking.
- → Am I supposed to add maple syrup?
That’s up to you. Syrup makes it sweeter, but you can skip it or let people add it themselves at the table.
- → How do I know when my bake is ready?
The top should be nicely browned. Poke a toothpick into the middle and if it’s clean pulling out, you’re set.
- → Is this something I can prep the day before?
For sure! Just pop it in the fridge all ready to go. Next morning, bake it up fresh so it’s warm and awesome.
- → What can I serve with this?
Fresh fruit is awesome, maybe a scoop of yogurt, or toss together a green salad to go on the side.