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Sausage Pancake Bake

Sausage Pancake Bake

This Sausage Pancake Bake captures the magical feeling of a slow weekend morning in a single, easy-to-serve dish. It combines the sweet and savory flavors of fluffy, tangy pancakes and perfectly browned sausage into a warm, cheesy, and satisfying casserole. This recipe solves the problem of flipping individual pancakes and brings the best parts of breakfast together in every single bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb breakfast sausage
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • Maple syrup, for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large bowl
  • Medium bowl
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it's browned and cooked through. Drain off any excess grease and set the sausage aside.
  3. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the eggs and buttermilk together until just combined. Slowly whisk in the melted butter.
  5. Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix; a few lumps are fine.
  6. Pour half of the pancake batter into the prepared baking dish and spread it evenly. Sprinkle the cooked sausage and 1 cup of the shredded cheddar cheese over the batter.
  7. Pour the remaining batter over the sausage and cheese layer, spreading it as evenly as possible. Sprinkle the remaining ½ cup of cheese on top.
  8. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the sausage pancake bake cool for a few minutes before slicing and serving. Serve warm with a generous drizzle of maple syrup.

Notes

For the best results, do not overmix the pancake batter; a few lumps are good. Use freshly grated cheese as it melts better than pre-shredded varieties. If you don't have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of regular milk and letting it sit for 5-10 minutes. This recipe is customizable with different meats like bacon or ham, and various cheeses like Monterey Jack or Gruyère.