Pancake Sausage Casserole

Here’s a hearty and crowd-pleasing Pancake Sausage Casserole — perfect for breakfast, brunch, or even breakfast-for-dinner. It combines fluffy pancakes, savory sausage, and a rich custard-style base, baked together to golden perfection.

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🥞 Pancake Sausage Casserole

Ingredients:

For the Pancakes (or use premade/frozen):

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 egg

• 3/4 cup buttermilk (or milk + 1 tsp vinegar)

• 2 tbsp melted butter or oil

For the Casserole:

• 8–10 small pancakes (or 6 large ones), cut into quarters

• 1 lb (450g) breakfast sausage (links or ground)

• 1/2 cup shredded cheddar or Swiss cheese (optional)

• 4 large eggs

• 1 1/4 cups milk or half-and-half

• 1/2 tsp salt

• 1/4 tsp black pepper

• Maple syrup, for serving

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Instructions:

1. Make the Pancakes (or use ready-made):

1. Mix dry pancake ingredients in one bowl.

2. In another, whisk egg, buttermilk, and melted butter.

3. Combine until just mixed (lumps are okay).

4. Cook on a hot griddle until golden brown, then set aside and cut into quarters.

2. Cook the Sausage:

1. If using links, cook and slice them. If ground, crumble and brown until fully cooked.

2. Drain any excess fat.

3. Assemble the Casserole:

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish.

3. Layer pancake pieces and sausage in the dish.

4. Sprinkle with shredded cheese if using.

4. Make the Custard Base:

1. Whisk together eggs, milk, salt, and pepper.

2. Pour evenly over the casserole.

5. Bake:

1. Cover with foil and bake for 30 minutes.

2. Remove foil and bake another 10–15 minutes, until golden and set in the middle.

3. Let rest 5 minutes before slicing.

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🥄 To Serve:

Drizzle with warm maple syrup, or add a dollop of butter on top. You can also serve with fresh fruit or a dollop of sour cream for a savory twist.