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Pancake Sausage Casserole

A delightful breakfast casserole combining buttermilk pancakes and savory sausage, perfect for gatherings and easy to make in one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups buttermilk pancake mix
  • 1 lb breakfast sausage (bulk or links) Use bulk sausage for robust flavor.
  • 4 large eggs
  • 1 cup whole milk Can substitute with plant-based milk.
  • 1/2 cup pure maple syrup For drizzling on top before serving.
  • 2 tbsp butter For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a large baking dish with butter.
  2. In a skillet over medium heat, cook the sausage until browned and crumbly. Drain excess grease.
  3. In a bowl, combine pancake mix, milk, and eggs until just mixed (lumps are okay).
  4. Fold in half of the maple syrup and some cooked sausage bits.
  5. Pour half the batter into the baking dish, layer on the remaining sausage, and then top with the rest of the batter.
  6. Bake uncovered for 30-35 minutes until golden brown and springy.
Serving
  1. Slice and serve hot. Drizzle a bit more maple syrup on top and pair with fresh fruit.

Notes

This casserole can be prepared ahead of time and refrigerated. It keeps well in the fridge for about 3-4 days and can be frozen for a month. Reheat in the oven for best results.