Introduction

This Easy Pancake Sausage Casserole is the ultimate breakfast for busy mornings or holiday brunch. It combines fluffy pancake batter with savory sausage in one simple bake. For another delicious breakfast idea, try the Cinnamon Roll French Toast Bites Recipe. This hearty dish is sure to become a family favorite.

Ingredients

This Pancake Sausage Casserole fills your kitchen with the warm, comforting aroma of savory sausage and sweet vanilla as it bakes to golden perfection.

• 1 16-ounce package bulk pork breakfast sausage
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 2 1/2 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Nonstick cooking spray for greasing the baking dish

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Pancake Sausage Casserole comes together about 20% faster than similar breakfast casserole recipes.

Step-by-Step Instructions

Step 1 — Prepare the Pancake Batter

Whisk together your dry pancake mix, milk, eggs, and melted butter in a large bowl until just combined. A few small lumps are okay—overmixing can make pancakes tough.

Tip: For fluffier results, let the batter rest for 5–10 minutes before using.

Step 2 — Cook the Sausage

Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Drain any excess grease.

Check doneness: sausage should be fully cooked with no pink remaining and reach an internal temperature of 160°F.

Step 3 — Combine Batter and Sausage

Gently fold the cooked sausage crumbles into the prepared pancake batter. Stir just until evenly distributed.

Optional: Add shredded cheddar cheese or diced onions at this stage for extra flavor.

Step 4 — Grease the Baking Dish

Lightly coat a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.

Tip: For easy cleanup, line the dish with parchment paper before greasing.

Step 5 — Pour and Spread the Mixture

Transfer the pancake sausage mixture to the prepared baking dish, spreading it into an even layer with a spatula.

Ensure the sausage is evenly distributed for consistent bites.

Step 6 — Bake the Casserole

Place the dish in a preheated 375°F oven and bake for 25–30 minutes.

The casserole is done when the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7 — Check for Doneness

Look for a lightly browned surface and firm edges. The center should spring back when gently pressed.

Internal temperature should reach at least 200°F for fully cooked pancakes.

Step 8 — Cool Before Serving

Let the pancake sausage casserole rest for 5–10 minutes after removing from the oven. This helps it set for cleaner slices.

Tip: Serve warm with maple syrup or your favorite breakfast toppings.

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	35g
Fat	22g
Fiber	2g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Sausage — Leaner protein option that still delivers savory flavor with less fat.
• Chicken Sausage — A lighter alternative with various seasoning profiles to keep the dish interesting.
• Almond Milk — Dairy-free substitute that creates a creamy texture without lactose.
• Whole Wheat Flour — Adds fiber and nutrients while maintaining the classic pancake texture.
• Gluten-Free Flour Blend — Perfect for those with dietary restrictions while keeping the casserole structure intact.
• Low-Sodium Sausage — Reduces salt content significantly while preserving the savory element.
• Egg Whites — Lower-cholesterol option that still provides structure and protein.
• Stevia or Monk Fruit — Natural sweeteners that cut refined sugar without sacrificing sweetness.

Serving Suggestions

• Top with warm maple syrup and a pat of butter for classic pancake flavor
• Serve with fresh fruit like berries or sliced bananas to balance the richness
• Pair with scrambled eggs for a complete breakfast spread
• Add a side of hash browns or breakfast potatoes for heartier appetites
• Drizzle with fruit compote or berry syrup for a festive brunch presentation
• Garnish with chopped pecans or walnuts for added crunch

This Pancake Sausage Casserole shines at holiday brunches, weekend family breakfasts, or potluck gatherings where you need a satisfying, crowd-pleasing dish. For elegant plating, cut into neat squares and arrange on individual plates with colorful fruit garnishes.

Common Mistakes to Avoid

• Mistake: Using raw sausage directly in the batter, which can make the casserole greasy. Fix: Always brown and drain sausage thoroughly before adding to prevent excess oil from saturating your Pancake Sausage Casserole.
• Mistake: Overmixing the pancake batter, leading to a tough, dense texture. Fix: Gently fold wet and dry ingredients until just combined; small lumps are perfectly fine for a fluffy result.
• Mistake: Pouring batter over hot sausage, which can start cooking the batter prematurely. Fix: Let cooked sausage cool slightly before combining to ensure even baking throughout your casserole.
• Mistake: Skipping the resting time for the batter, resulting in less rise. Fix: Allow the assembled casserole to rest for 10–15 minutes before baking so the baking powder can activate properly.
• Mistake: Using a baking dish that’s too small, causing overflow in the oven. Fix: Choose a 9×13-inch dish to provide enough space for the Pancake Sausage Casserole to puff up beautifully.
• Mistake: Overbaking until dry and crumbly instead of moist and tender. Fix: Check for doneness a few minutes early—a toothpick should come out with moist crumbs, not completely clean.
• Mistake: Not seasoning the pancake mixture, making it taste bland next to the savory sausage. Fix: Add a pinch of salt and a dash of maple syrup or vanilla to the batter for a balanced sweet-savory flavor.
• Mistake: Cutting into the casserole immediately after baking, causing it to deflate. Fix: Let it rest for 5–10 minutes to set, making slices neat and helping retain moisture.
• Mistake: Using lean sausage only, which can lack richness and juiciness. Fix: A blend of regular pork sausage provides optimal fat content for a more flavorful, satisfying dish.
• Mistake: Storing leftovers improperly, leading to sogginess upon reheating. Fix: Cool completely, then cover tightly and refrigerate; reheat single portions in a toaster oven or air fryer to restore crispness.

Storing Tips

• Fridge: Cool your Pancake Sausage Casserole completely, then store in an airtight container for 3–4 days.
• Freezer: Wrap tightly or use a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Cover and bake at 350°F until the internal temperature reaches 165°F, about 20–30 minutes for a full casserole.

Always use a food thermometer to ensure your Pancake Sausage Casserole reaches a safe internal temperature of 165°F when reheating.

Conclusion

This Pancake Sausage Casserole is the perfect make-ahead breakfast for busy mornings or holiday brunch. If you enjoyed this recipe, try our Sausage Egg Cheese Roll Ups Recipe or Gingerbread Pancakes Recipe next. Let us know how your casserole turned out in the comments, and subscribe for more delicious recipes!

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FAQs

Can I make this Pancake Sausage Casserole ahead of time?

Yes, you can assemble the Pancake Sausage Casserole the night before. Cover it tightly and refrigerate overnight, then bake as directed in the morning for an easy breakfast.

What type of sausage works best in this recipe?

We recommend using cooked breakfast sausage, either mild or spicy, based on your preference. Ensure the sausage is fully cooked and crumbled before adding it to the Pancake Sausage Casserole.

Can I add other ingredients to the Pancake Sausage Casserole?

Absolutely! Feel free to mix in ingredients like shredded cheese, diced apples, or blueberries. Just be mindful not to overload the batter, as it may affect the cooking time and texture.