Cheesy Maple Pancake Sausage Bake (Print version)
A sweet-savory breakfast bake with fluffy pancake batter, browned sausage, cheddar cheese, and maple syrup.
# Ingredients:
For the bake
01 -
1 lb (450 g) breakfast sausage, pork, turkey, or chicken
02 -
2 cups (240 g) pancake mix
03 -
1 1/4 cups (300 ml) milk
04 -
2 large eggs
05 -
3 tablespoons unsalted butter, melted and slightly cooled
06 -
2 tablespoons pure maple syrup, plus more for serving
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon ground cinnamon
09 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
For the pan
10 -
Butter or nonstick cooking spray, for greasing
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 -
Brown the sausage in a skillet over medium heat for 6-8 minutes, breaking it into small crumbles. Drain off excess fat and set aside.
03 -
Whisk the milk, eggs, melted butter, maple syrup, and vanilla in a large bowl. Add pancake mix and cinnamon, then stir just until combined.
04 -
Spread half of the batter in the prepared dish. Scatter the cooked sausage and 1 cup of cheddar over it, then spoon the remaining batter evenly over the top.
05 -
Sprinkle the remaining 1/2 cup cheddar over the batter. Smooth any exposed dry spots gently with a spatula.
06 -
Bake for 28-33 minutes, until golden and set in the center. A toothpick should come out without wet batter. Rest for 8 minutes before slicing and serving with maple syrup.
# Good to know:
01 -
Best served warm after resting so the slices hold together.
02 -
Use less maple syrup in the batter if your sausage is already sweet.
03 -
Leftovers keep well for up to 4 days in the refrigerator.