Pancake Sausage Casserole Bake (Print Version)
Light buttery bake with savory sausage, melty cheddar, pancake base, and maple sweetness. Awesome for breakfast or late brunch.
# Ingredients:
→ Base
01 -
2 tablespoons melted butter
02 -
1 large egg
03 -
1 teaspoon vanilla extract
04 -
1¼ cups milk
05 -
2 cups pancake mix
06 -
1 pound breakfast sausage (chicken, pork, or turkey)
→ Optional Flavor Additions
07 -
½ teaspoon ground cinnamon if you’d like
08 -
1 tablespoon maple syrup if you want a touch of sweetness
→ Topping
09 -
1 cup shredded cheddar cheese if you’re feeling cheesy
→ For Baking Dish
10 -
More butter or a bit of cooking spray to coat your pan
# Instructions:
01 -
Let everything sit for five minutes after it comes out of the oven. Then slice it up and share.
02 -
Slide the dish into your hot oven. Bake for around 25 to 30 minutes. You're looking for a golden top and a toothpick that comes out clean if you check the middle.
03 -
Toss on the cheddar if you’ve decided to use it. Pour the rest of your batter right over the top.
04 -
Layer in half of your pancake batter first. Scatter the cooked sausage all over so it’s spread out nicely.
05 -
Take a big bowl and dump in your pancake mix, milk, egg, melted butter, vanilla, plus the maple syrup and cinnamon if that’s your thing. Give it a quick stir—stop as soon as it looks mixed in. Don’t go wild.
06 -
Cook the sausage in your skillet on medium. Let it brown and finish cooking, then drain off the fat. Set that cooked sausage aside.
07 -
Get your oven going at 190°C. Grease up a 23×33 cm baking dish with butter or a shot of spray so nothing sticks.
# Notes:
01 -
Want it heartier? Whole milk and full-fat cheddar do the trick. Or go lighter with turkey sausage, lower fat cheese, and reduced-fat pancake mix.
02 -
Tweak the maple syrup or cinnamon how you like, or leave them out if you want.