Description

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

Cook Mode Prevent your screen from going dark

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.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 16g
Sodium: 880mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 18g
Cholesterol: 155mg