Pancake Sausage Casserole Bake

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This Pancake Sausage Casserole Bake is brilliant for lazy weekend mornings – fluffy pancake batter layered with seasoned sausage and melted cheese, with a hint of maple sweetness running through!

If you love easy breakfast dishes like my Sausage Hash Brown Breakfast Casserole and Cheese and Bacon Mini Quiches, this pancake casserole is going to become your new favourite for feeding a crowd!

I first made this when we had friends staying over and I wanted something I could throw together quickly that would still feel special. The combination of savoury sausage with sweet pancake batter and that optional drizzle of maple syrup creates something really satisfying – like your favourite diner breakfast but without leaving the house.

What makes this brilliant is how straightforward it is. You’re basically making pancake batter, browning some sausage, then layering everything in a dish and letting the oven do the work. The result is this gorgeous golden bake that slices into perfect squares, with crispy edges and a fluffy centre.

Why You’re Going To Love This Recipe

  • Minimal fuss – on the table in about 45 minutes with simple prep.
  • Uses pantry staples – pancake mix makes this dead easy.
  • Feeds a crowd – one 9×13 dish serves 8 people generously.
  • Make ahead friendly – assemble the night before and bake fresh in the morning.
  • Customisable – swap the sausage, add different cheese, or adjust the sweetness.
  • Great for meal prep – reheats beautifully throughout the week.

Jump to:

  • Why You’re Going To Love This Recipe
  • What You Need
  • Putting It Together
  • Handy Tips
  • Questions You Might Have
  • More Weekend Breakfast Ideas

What You Need

Simple ingredients create this crowd-pleasing breakfast bake!

Note: Full measurements and complete instructions are in the recipe card at the bottom.

  • Breakfast sausage – 1 pound of pork sausage is classic, though turkey or chicken work brilliantly for something lighter.
  • Pancake mix – 2 cups makes this so much quicker than from scratch.
  • Milk – whole milk gives the best texture, though 2% works fine.
  • Egg – one large egg helps bind everything together.
  • Vanilla extract – adds lovely flavour depth.
  • Melted butter – makes the pancake batter extra rich.
  • Maple syrup – optional but adds gorgeous sweetness throughout. Use the real stuff if you can!
  • Ground cinnamon – optional but gives a lovely warmth.
  • Cheddar cheese – 1 cup shredded adds that melty, savoury element.
  • Butter or cooking spray – for greasing your dish.

Putting It Together

This comes together in straightforward layers!

Note: Pop down to the recipe card for exact quantities and the complete method.

Get ready

Heat your oven to 190°C (375°F). Grease a 9×13-inch baking dish thoroughly with butter or cooking spray – make sure you get right into the corners so nothing sticks.

Brown the sausage

In a frying pan over medium heat, brown your sausage, breaking it up into bite-sized pieces as it cooks. This takes about 6-8 minutes. Once it’s cooked through, drain off any excess grease and set it aside.

Make the batter

In a large bowl, whisk together your pancake mix, milk, egg, melted butter, and vanilla. If you’re using maple syrup and cinnamon, add them now. Mix just until combined – don’t overdo it or your pancake layers might turn out tough.

Layer it up

Pour half your pancake batter into your prepared dish, spreading it right to the edges. Scatter your cooked sausage evenly over the batter. If you’re using cheese, sprinkle it over the sausage now. Pour the remaining pancake batter over the top, making sure it reaches all the corners.

Bake

Pop it in the oven for 25-30 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the centre comes out clean with no wet batter on it.

Rest and serve

Let it sit for about 5 minutes before cutting – this helps it set so you get clean slices. Serve warm with extra maple syrup or a dusting of icing sugar if you fancy!

Handy Tips

Little tricks to make this breakfast bake brilliant:

  • Don’t overmix the batter – stir just until combined to keep it fluffy.
  • Brown sausage well – proper browning adds loads of flavour.
  • Spread evenly – make sure each layer reaches the edges for even cooking.
  • Check doneness with a toothpick in the centre.
  • Let it rest – those 5 minutes help it set properly.
  • Make ahead – assemble everything the night before, cover, and refrigerate. Bake fresh in the morning.
  • Try muffin tins – pour batter into greased muffin cups for individual portions.
  • Storage – keeps in the fridge for up to 4 days in a sealed container.
  • Reheating – microwave individual portions for 1-2 minutes or warm in the oven.
  • Freezing – wrap individual squares and freeze for up to 2 months.

Questions You Might Have

Can I use turkey or chicken sausage?

Absolutely! Both are lighter than pork and work brilliantly in this recipe. The flavour will be slightly different but just as delicious.

Do I need a special pancake mix?

Not at all! Regular or buttermilk pancake mix both work perfectly. If you’re using gluten-free, just check the packet instructions as liquid ratios might vary slightly.

Can I leave out the cheese?

Yes! The cheese adds richness but it’s totally optional. The casserole will still be lovely without it.

What if I don’t have maple syrup?

You can skip it entirely or use honey instead. The casserole will be less sweet but still delicious.

Can this be made dairy-free?

Yes! Use dairy-free milk (almond or oat work well) and skip the cheese, or use a dairy-free alternative.

How do I know when it’s properly baked?

Look for a golden top and insert a toothpick in the centre – it should come out clean with no wet batter. The edges will be slightly crispy.

Can I add vegetables?

You could add some cooked diced peppers or onions with the sausage, though this is traditionally quite simple.

More Weekend Breakfast Ideas

Other brilliant morning dishes perfect for lazy weekends:

Pancake Sausage Casserole Bake

Fluffy pancake batter layered with seasoned sausage and melted cheddar, with a hint of maple sweetness – perfect for feeding a crowd at weekend brunch!

Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 8

Ingredients

For the casserole:

  • 1 lb breakfast sausage (pork, turkey, or chicken)
  • 2 cups pancake mix
  • 1¼ cups milk (whole or 2%)
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Optional additions:

  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • 1 cup cheddar cheese, shredded

For the dish:

  • Butter or cooking spray, for greasing

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Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or cooking spray.
  2. In a frying pan over medium heat, brown the sausage, breaking it into bite-sized pieces as it cooks, about 6-8 minutes. Drain off excess grease and set aside.
  3. In a large bowl, whisk together the pancake mix, milk, egg, melted butter, and vanilla. If using maple syrup and cinnamon, add them now. Mix just until combined – don’t overmix!
  4. Pour half the pancake batter into your prepared dish, spreading it to the edges.
  5. Scatter the cooked sausage evenly over the batter.
  6. If using cheese, sprinkle it over the sausage now.
  7. Pour the remaining pancake batter over the top, making sure it reaches all the corners.
  8. Bake for 25-30 minutes until the top is golden and a toothpick inserted in the centre comes out clean.
  9. Let rest for 5 minutes before cutting into squares. Serve warm with extra maple syrup if desired!

Notes

HELPFUL TIPS

  • Don’t overmix the batter – stir just until combined.
  • Brown sausage well for maximum flavour.
  • Spread layers evenly to ensure even cooking.
  • Let it rest for 5 minutes before cutting.
  • Make ahead – assemble the night before and bake fresh.
  • Individual portions – use muffin tins for grab-and-go servings.
  • Storage – refrigerate for up to 4 days.
  • Reheating – microwave for 1-2 minutes or warm in the oven.
  • Freezing – wrap squares individually, freeze for up to 2 months.
  • Lighter version – use turkey sausage and reduced-fat cheese.

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