Description
A hearty and comforting Pancake Sausage Casserole that combines fluffy buttermilk pancakes with savory breakfast sausage, baked into a delicious, layered dish perfect for a family breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 2 cups buttermilk pancake mix
Meat
- 1 lb breakfast sausage (bulk or links)
Dairy & Eggs
- 4 large eggs
- 1 cup whole milk
- 2 tbsp butter (for greasing)
Sweetener
- 1/2 cup pure maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a large baking dish with butter to prevent sticking and ensure even baking.
- Cook Sausage: In a skillet over medium heat, cook the sausage until it is browned and crumbly, breaking it up as it cooks. Drain off any excess grease to avoid excess fat in the casserole.
- Mix Batter: In a mixing bowl, combine the pancake mix, whole milk, and eggs. Stir gently until just combined; it’s okay if the batter is a bit lumpy at this stage.
- Combine Syrup and Sausage: Fold half of the maple syrup into the batter along with some of the cooked sausage bits to incorporate sweet and savory flavors evenly.
- Layer Casserole: Pour half of the batter into the prepared baking dish. Layer the remaining cooked sausage evenly over the batter, then pour the rest of the batter on top to create distinct layers.
- Bake: Place the baking dish uncovered in the oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is springy to the touch, indicating it is cooked through.
Notes
- Using bulk sausage makes it easier to crumble and distribute evenly, but sliced links work as well.
- Don’t overmix the pancake batter; lumps help keep the casserole fluffy.
- The casserole can be prepared the night before, covered, and baked fresh in the morning.
- For a richer flavor, brown the butter before greasing the dish.
- Serve with additional maple syrup for drizzling on top.
