Pancake Sausage Casserole — Pancake Sausage Casserole Breakfast Casserole

I still remember the first time my grandmother made this Pancake Sausage Casserole for a chilly Sunday morning. The house smelled like maple and browned sausage, and everyone crowded into the kitchen—sleepy but excited—because this dish felt like a warm, edible hug. Over the years I’ve simplified her method, but the heart of it remains: a simple pancake batter, savory breakfast sausage, and a drizzle of maple that brings it all together. Pancake Sausage Casserole sits comfortably in American breakfast and brunch traditions where casseroles and sheet-pan breakfasts became popular for feeding family and guests with minimal fuss and maximum comfort.

Who is this recipe for?

• This recipe is perfect for busy parents, brunch hosts, and anyone who loves make-ahead breakfasts with comforting flavors.

Core ingredients overview:

• This dish combines 2 cups buttermilk pancake mix, 1 lb breakfast sausage (bulk or links), 4 large eggs, 1 cup whole milk, 1/2 cup pure maple syrup, and 2 tbsp butter for greasing to create a hearty, sweet-and-savory breakfast casserole that’s easy to prepare and family-friendly. For more hearty casseroles that feed a crowd, check out this flavorful chicken casserole idea: chicken casserole with noodles.

Tools & Ingredients

Tools (you’ll need)

• Large baking dish (9×13 inch recommended)
• Skillet or frying pan
• Mixing bowls (one large, one medium)
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven mitts

Ingredients (with a quick benefit for each)

• 2 cups buttermilk pancake mix – adds structure and classic pancake flavor; keeps the casserole tender.
• 1 lb breakfast sausage (bulk or links) – provides savory, hearty flavor and protein.
• 4 large eggs – bind the batter and add richness and structure.
• 1 cup whole milk – adds moisture and creates a custardy texture when baked.
• 1/2 cup pure maple syrup – brings natural sweetness and a signature maple-sausage pairing.
• 2 tbsp butter (for greasing) – prevents sticking and adds a light buttery crust.

If you enjoy experimenting with sausage-forward breakfasts, try pairing this idea with a savory biscuit recipe like these low-carb sausage cheddar biscuits: easy keto sausage cheddar biscuits.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a large baking dish with the 2 tablespoons of butter.
2. In a skillet over medium heat, cook the sausage until browned and crumbly. Drain any excess grease and set the sausage aside.
3. In a bowl, whisk together the pancake mix, whole milk, and eggs until just combined — it’s okay if there are a few lumps.
4. Fold in half of the maple syrup and stir in some of the cooked sausage bits so the flavor is distributed throughout the batter.
5. Pour half of the batter into the greased baking dish and spread it evenly. Sprinkle or layer on the remaining cooked sausage across the batter.
6. Pour the remaining batter over the sausage layer, smoothing gently to cover. Drizzle the remaining maple syrup over the top if you like a sweeter crust.
7. Bake uncovered for 30–35 minutes, or until the top is golden brown and the center springs back when gently touched.
8. Let the casserole rest for 5 minutes before slicing. Serve warm with extra maple syrup or your favorite sides.

Frequently Asked Questions

Q: Can I freeze this recipe?
A: Yes. Once baked and cooled, wrap portions tightly in foil or place in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

Q: Can I use turkey sausage or a plant-based sausage instead of breakfast pork sausage?
A: Absolutely. Turkey sausage will reduce fat and change the flavor slightly; plant-based sausage works well too — just adjust seasoning if needed.

Q: What can I use instead of buttermilk pancake mix?
A: You can substitute your favorite all-purpose pancake mix or make a scratch batter using flour, baking powder, sugar, salt, and buttermilk. Keep the liquid ratio similar to maintain texture.

Q: Can I make this the night before?
A: Yes — assemble the casserole in the baking dish, cover, and refrigerate overnight. Bake as directed, adding a few extra minutes if baking straight from cold.

Tips & Tricks

• Don’t overmix the batter: A few lumps keep the texture tender. Overmixing can make the casserole dense.
• Drain the sausage well: Excess grease can make the casserole soggy. Use a paper towel-lined plate if needed.
• Let it rest before slicing: A 5-minute rest helps the custard set so slices hold together better.
• Customize toppings: Sprinkle shredded cheddar before baking for a savory twist, or add diced apples for a sweet-savory contrast.

For more casserole inspiration and to mix up your brunch routine, revisit the comforting casserole idea here: chicken casserole with noodles.

Enjoy this warm, simple Pancake Sausage Casserole with family and friends — don’t forget to share the recipe with someone who loves brunch!

Conclusion

For more variations and similar recipes you might enjoy, check these trusted resources:

• Classic take and community reviews: Easy Sausage Pancake Casserole Recipe – Food.com
• A visually guided version with helpful notes: Pancake Sausage Casserole Recipe
• Sheet-pan approach and cheese-forward ideas: Sheet Pan Sausage and Cheese Pancakes – Cooking in the Midwest

Always add

tag after Directions.