Pancake Sausage Casserole
A delightful breakfast dish that combines sweet pancakes with savory sausage in a convenient casserole format, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups buttermilk pancake mix Use gluten-free pancake mix for a gluten-free version.
- 1 lb breakfast sausage (bulk or links) Swap with turkey sausage for a leaner option or use plant-based sausage for a vegan twist.
- 4 large eggs Can substitute with flaxseed meal or unsweetened applesauce for a vegan option.
- 1 cup whole milk Almond milk or soy milk works well as dairy-free alternatives.
- ½ cup pure maple syrup Can substitute with honey or agave syrup.
- 2 tbsp butter For greasing the baking dish.
Instructions
Preparation
- Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and grease a large baking dish with butter.
- In a skillet over medium heat, cook the sausage until browned and crumbly for about 5–7 minutes. Drain any excess grease.
Mixing
- In a large mixing bowl, combine the buttermilk pancake mix, whole milk, and eggs. Stir gently until just combined, without overmixing.
- Fold in half of the maple syrup and half of the cooked sausage into the batter.
Layering
- Pour half of the batter into the greased baking dish, spreading it evenly. Layer the remaining sausage bits on top.
- Top with the rest of the pancake batter and drizzle with the remaining maple syrup.
Baking
- Place in the preheated oven and bake uncovered for 30–35 minutes until golden brown.
- Let cool for 5–10 minutes before slicing.
Notes
Great for make-ahead preparation; can be stored in the fridge for 3-4 days or frozen for up to 2 months. To reheat, microwave or bake in the oven at 350°F until warmed through. For enhanced flavor, add spices like cinnamon or nutmeg.