Pancake Sausage Breakfast Bake

This sweet and savory pancake sausage casserole brings together fluffy buttermilk pancakes and juicy beef sausage, finished with golden cheddar and a touch of maple syrup. It is perfect for a leisurely weekend brunch or prepping breakfast ahead for a busy week. With simple ingredients and total comfort factor, it is the kind of recipe that guarantees no leftovers.

I first made this casserole for a Saturday family brunch when we were all craving something hearty. Ever since then, it has become our go to anytime we have guests or want a cozy breakfast.

Ingredients

• All purpose flour: Ensures your pancakes bake up fluffy and tender Choose a fresh bag for best results
• Granulated sugar: Adds gentle sweetness that pairs well with maple syrup Look for a superfine grind for easy mixing
• Baking powder and baking soda: Lift the pancake layer for lightness Double check they are not expired
• Salt: Balances both sweet and savory flavors Use fine grain salt for even seasoning
• Large eggs: Bind everything together while adding richness Fresh eggs give a stronger rise
• Buttermilk: Makes the batter soft and tangy If you do not have it handy use milk and a splash of lemon juice
• Unsalted butter: Brings moisture and richness to the casserole Melt it gently to avoid scorching
• Vanilla extract: Adds warmth and aroma Use pure vanilla for the best flavor
• Beef breakfast sausage: Packs juicy savoriness throughout Ask your butcher for fresh sausage or try organic
• Yellow onion: Adds natural sweetness and extra flavor This is optional but tastier with it
• Black pepper: Provides mild heat to balance the dish Use freshly ground pepper for punch
• Shredded cheddar cheese: Melts golden on top and ties it all together Choose sharp cheddar for boldness
• Pure maple syrup: Layers in classic breakfast sweetness Spring for Grade A dark if you like bolder maple notes

Step by Step Instructions

Preheat Oven

Set your oven to 350 degrees Fahrenheit Prepare a 9 by 13 inch baking dish by greasing it well with butter or nonstick spray This step keeps the casserole from sticking

Brown the Sausage

In a large skillet over medium heat cook the beef sausage and chopped onion Stir frequently and break the sausage into small pieces with a spoon The goal is to get the meat browned and cooked through This usually takes 6 to 8 minutes Once cooked drain away the excess fat and stir in the black pepper Let the mixture cool a bit so it is easier to handle

Mix the Dry Ingredients

In a large mixing bowl combine the flour sugar baking powder baking soda and salt Whisk thoroughly to get rid of any lumps and to evenly distribute the leaveners

Mix the Wet Ingredients

In a separate bowl whisk together the eggs buttermilk melted butter and vanilla extract Beat until the mixture is smooth and homogenous

Combine Batter

Pour the wet ingredients into the dry mixture Stir gently just until combined A few lumps are normal Overmixing makes the pancake layer dense and tough

Layer the Casserole

Spread half of the pancake batter evenly into the bottom of the prepared baking dish

Add Sausage and Maple

Sprinkle the sausage and onion mixture evenly over the batter Drizzle with one third cup of pure maple syrup to infuse the dish with sweetness

Add Remaining Batter

Carefully spoon and spread the rest of the pancake batter over the sausage layer Do this gently to keep the layers distinct

Top with Cheese

Evenly sprinkle the shredded cheddar cheese over the top of the casserole This bakes into a bubbling golden top layer

Bake

Place the casserole in the oven and bake for thirty five to forty minutes The top should be golden brown and a toothpick inserted in the center will come out clean

Rest and Serve

Let the casserole rest for five to ten minutes after baking This helps it firm up for easy slicing Serve warm and pour over more maple syrup if you love extra sweetness

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My favorite part is the golden layer of melted cheddar cheese that gets perfectly toasty in the oven My youngest always corners the pan to get the cheesiest bite and those crispy edges are worth fighting for

Storage Tips

Leftover pancake sausage casserole keeps well in the fridge for three to four days Wrap the dish tightly with foil or transfer slices to an airtight container For longer storage freeze cooled portions wrapped individually then reheat in the oven or microwave until heated through Avoid letting the casserole sit at room temperature for too long which can dry out the pancake layer

Ingredient Substitutions

If you want a lighter version swap in turkey or chicken sausage instead of beef For a vegetarian option use plant based breakfast sausage and skip the meat juices For a different flavor profile try Monterey Jack or Swiss cheese instead of cheddar Whole wheat flour can be used for more fiber but the casserole will be denser

Serving Suggestions

This casserole is a meal by itself but you can pair it with fresh fruit a green salad or scrambled eggs for a complete brunch Try setting out little bowls of different toppings like hot sauce Greek yogurt or berry compote for everyone to make their plate just right It is especially fun to serve family style so everyone can dig into the same dish

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Cultural and Historical Context

Breakfast casseroles are a staple of American brunch tables because they transform simple ingredients into something special Often found at potlucks holidays and family gatherings these casseroles are a lifesaver for feeding groups with different tastes The combination of pancakes sausage and maple syrup is classic in the United States and brings together the best of sweet and savory breakfast traditions

Recipe FAQs

→ Can I make this breakfast bake ahead of time?

Yes, assemble the dish the night before, cover, and refrigerate. Bake in the morning as directed.

→ Can I substitute turkey or chicken sausage?

Absolutely! Turkey or chicken sausage make great lighter alternatives and work well in this casserole.

→ Is it possible to use gluten-free flour?

Yes, a 1:1 gluten-free baking flour can be used. Resulting texture may vary slightly from traditional flour.

→ What cheese varieties work best?

Cheddar is classic, but Monterey Jack, Swiss, or even mozzarella are delicious alternatives for this bake.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat before serving.