I love this recipe because it turns a classic breakfast combo into a single, satisfying dish. The light pancake layers soak up just the right amount of maple syrup while the sausage adds a savory bite that balances the sweetness. It’s easy to assemble, feeds a crowd, and makes mornings feel special without much effort. Plus, it smells incredible while baking—warm, buttery, and inviting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dry Ingredients
2 cups buttermilk pancake mix
Protein
1 lb breakfast sausage (bulk or links) 4 large eggs
Dairy
1 cup whole milk 2 tbsp butter (for greasing)
Sweetener
1/2 cup pure maple syrup
Directions
I start by preheating the oven to 350°F (175°C) and greasing a large baking dish with 2 tablespoons of butter. This not only prevents sticking but also adds extra flavor.
In a skillet over medium heat, I cook the breakfast sausage until browned and crumbly. I make sure to drain off any excess grease to keep the casserole light.
In a mixing bowl, I combine the buttermilk pancake mix, whole milk, and eggs. I stir just until the batter comes together—some lumps are fine and actually help the pancakes stay fluffy.
I fold in half of the pure maple syrup and a portion of the cooked sausage. This gives the base layer a subtle sweetness and savory flavor throughout.
I pour half of the batter into the prepared baking dish and spread it evenly. Then, I scatter the remaining sausage evenly over this layer before pouring the rest of the batter on top.
I bake the casserole uncovered for about 30–35 minutes, until the top is golden brown and springy to the touch. It should feel light and fluffy in the center when pressed gently.
Once baked, I let it rest for a few minutes before slicing and serving warm with extra maple syrup drizzled on top.
I sometimes sprinkle shredded cheddar cheese over the middle layer before baking for a savory-sweet twist.
For a touch of spice, I use hot breakfast sausage or add a pinch of cayenne to the batter.
To make it a bit lighter, I use turkey sausage and low-fat milk.
For a festive touch, I drizzle cinnamon-maple syrup over the top before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the microwave for about 30–45 seconds or in a 325°F oven for 10 minutes until heated through. This casserole also freezes well—once cooled, I wrap portions tightly in foil and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use pancake batter from scratch instead of a mix?
Yes, I often make my own batter using flour, baking powder, salt, eggs, and milk—it works perfectly.
Can I make this casserole ahead of time?
Yes, I assemble it the night before, refrigerate it covered, and bake it fresh in the morning.
What type of sausage works best?
I like using breakfast sausage, but spicy or maple-flavored sausage also adds great flavor.
Can I make this casserole sweeter?
Yes, I add a bit more maple syrup to the batter or drizzle extra on top before serving.
How do I know when it’s done baking?
It’s ready when the center is set and springs back when lightly touched. A toothpick inserted should come out clean.
Can I add fruit to this recipe?
Definitely—blueberries or diced apples add a fun twist and extra sweetness.
What’s the best size baking dish to use?
I use a 9×13-inch dish for even baking and nice, fluffy layers.
Can I make it dairy-free?
Yes, I use almond milk and vegan butter, and it still turns out soft and flavorful.
Can I substitute the maple syrup?
Honey or agave syrup both work well, though the maple flavor pairs best with the sausage.
What should I serve with this casserole?
I love pairing it with fresh fruit, scrambled eggs, or a cup of coffee for a full breakfast spread.
Conclusion
I find this Pancake Sausage Casserole to be the perfect all-in-one breakfast. The combination of fluffy pancake layers, savory sausage, and sweet maple syrup makes every bite comforting and satisfying. It’s easy to make, family-friendly, and ideal for weekends or holidays when I want a hearty, crowd-pleasing dish that feels special without a lot of effort.
This Pancake Sausage Casserole combines fluffy buttermilk pancake layers, savory breakfast sausage, and sweet maple syrup in a single, comforting bake. Perfect for brunch or family breakfasts, it’s a hearty and satisfying dish that brings together all your favorite breakfast flavors in one pan.
Ingredients
Dry Ingredients
2 cups buttermilk pancake mix
Protein
1 lb breakfast sausage (bulk or links)
4 large eggs
Dairy
1 cup whole milk
2 tbsp butter (for greasing)
Sweetener
1/2 cup pure maple syrup
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with 2 tablespoons of butter.
In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess grease.
In a large mixing bowl, combine the buttermilk pancake mix, milk, and eggs. Stir until just combined; some lumps are fine.
Fold in half of the maple syrup and a portion of the cooked sausage.
Pour half of the batter into the prepared baking dish and spread evenly.
Scatter the remaining sausage evenly over the first layer, then pour the remaining batter on top.
Bake uncovered for 30–35 minutes, or until the top is golden brown and the center springs back when gently touched.
Let rest for a few minutes before slicing. Serve warm with extra maple syrup drizzled on top.
Notes
Add shredded cheddar cheese between layers for a savory-sweet twist.
Use hot or maple-flavored sausage for more flavor depth.
Try turkey sausage and low-fat milk for a lighter version.
Top with cinnamon-maple syrup for a festive touch.
Store leftovers up to 3 days or freeze for 2 months. Reheat in microwave or oven until warm.
