Amazing Pancake Sausage Casserole: Easy Breakfast Bake

Oh, mornings! They can be such a rush, can’t they? I’ve certainly spent my fair share of busy mornings wishing for a delicious, comforting breakfast that practically makes itself. That’s why I’m so excited to share my easy pancake sausage casserole recipe with you today. It’s truly a game-changer!

This wonderful breakfast bake is hearty, incredibly simple to put together, and so satisfying. It brings together all the best parts of a classic breakfast plate in one convenient dish. You’ll be amazed at how quickly this comes together, taking around 25 minutes total from start to finish, making it a perfect solution for those hectic weekdays or a leisurely weekend brunch.

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Why You’ll Love This Pancake Sausage Casserole

I truly believe this pancake sausage casserole is going to become a staple in your kitchen, and for all the right reasons! Here’s why I think you’ll adore it as much as I do:

• Effortless Prep: Forget flipping individual pancakes and frying sausage separately. I designed this recipe to be minimal fuss, so you can spend less time cooking and more time enjoying your morning.
• Crowd-Pl easing Perfection: This casserole is a guaranteed hit with everyone around the table. It’s sweet, savory, and wonderfully comforting, making it ideal for family breakfasts or feeding a hungry brunch crowd.
• Breakfast Simplified: If you’re tired of complex breakfast routines, this is your answer. It’s a full breakfast in one dish, meaning fewer pots and pans and a much easier cleanup afterward.
• Hearty & Satisfying: This casserole isn’t just delicious; it’s also incredibly filling. It will keep you feeling satisfied well into your day, making it perfect for active mornings or a leisurely start.

Essential Ingredients for Your Perfect Pancake Sausage Casserole

Gathering your ingredients is the first step to a fantastic breakfast! I keep this list super simple so you can get started quickly.

• 2 cups dry buttermilk pancake mix (prepared as directed on package for approximately 18+ pancakes)
• 16 ounces beef breakfast sausage links (thawed and cut into pieces)
• 1 tablespoon butter
• syrup

Ingredient Notes

I love how straightforward these ingredients are, but I also have a few tips to help you make this casserole absolutely perfect for your taste.

When it comes to the beef breakfast sausage, you have a little flexibility. I specified links because that’s what I typically use, but you could definitely use bulk sausage if that’s what you have on hand. Just make sure it’s a breakfast variety, and feel free to adjust the spice level to your preference.

For the pancake mix, I recommend using your favorite brand of dry buttermilk pancake mix. The key is preparing enough batter for about 18 or more pancakes, as this gives the casserole the perfect fluffy base. If your mix calls for specific amounts of milk or oil, follow those directions; these liquids are crucial for creating a smooth, pourable batter.

Step-by-Step: How to Make Pancake Sausage Casserole

Making this casserole is incredibly straightforward. Just follow these simple steps, and you’ll have a delicious breakfast ready in no time!

1. I start by preheating my oven to 450 degrees Fahrenheit. Then, I grab a 9×13 glass dish and spray it very generously; this helps prevent sticking and makes cleanup a breeze.
2. Next, I take my thawed beef breakfast sausage links and cut them into bite-sized pieces, aiming for about four pieces per link. You can absolutely use other types of beef breakfast sausage here if you prefer, like a bulk variety.
3. Now, I prepare my dry buttermilk pancake mix according to the directions on the package for my favorite brand. I always make sure I prepare enough batter for about 18 or even a little more pancakes; this is the perfect amount for the casserole. This is also where I sometimes add a ½ cup of syrup directly into the batter for an extra touch of sweetness, as I mention in my recipe description.
4. Once the batter is ready, I gently mix in the prepared beef breakfast sausage pieces. I make sure everything is well combined and the sausage is evenly distributed throughout the batter.
5. I then pour this delicious mixture into my generously prepared 9×13 pan. I bake it at 450 degrees Fahrenheit for about 12 minutes, or until a toothpick inserted into the center comes out clean.
6. Right after I pull it from the oven, I spread the tablespoon of butter on top of the baked casserole. The residual heat will melt it down beautifully, adding a lovely richness.
7. Finally, I cut the casserole into serving pieces and serve it warm with plenty of syrup on the side. Enjoy!

Make-Ahead Tips for Easy Mornings

I absolutely love making this pancake sausage casserole ahead of time; it’s perfect for those extra-busy mornings! Here’s how I prepare it for ultimate convenience: If you enjoy other grab-and-go breakfast options, you might also like our irresistible maple bacon pancake muffins.

I start by cooking the sausage pieces as directed in the recipe, ensuring they are cut into bite-sized pieces. Once cooled slightly, I mix them into the prepared pancake batter. At this point, I pour the entire mixture into my generously greased 9×13 baking dish.

I then cover the dish tightly with plastic wrap or foil and place it in the refrigerator overnight. It’s best to bake it within 12-18 hours for the freshest results. When I’m ready to bake the chilled casserole, I usually add an extra 5-10 minutes to the baking time, keeping an eye on it until a toothpick inserted in the center comes out clean.

Storage & Reheating Instructions

I often make a larger batch of this casserole so I can enjoy it throughout the week, and it stores beautifully!

For refrigeration, once the casserole has cooled completely, I cut it into individual serving pieces. I then place them in an airtight container and store them in the refrigerator for up to 3-4 days. It’s perfect for grabbing a quick breakfast!

If I want to freeze portions, I wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, they can stay fresh in the freezer for up to 2-3 months. Just make sure they are completely cooled before freezing to prevent ice crystals.

To reheat refrigerated portions, I often use the microwave for a quick warm-up (about 1-2 minutes per piece) or pop them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes until heated through. For frozen pieces, I let them thaw in the refrigerator overnight, then reheat as I would a refrigerated piece. An air fryer also works wonders for reheating, making the edges nice and crispy again in about 5-7 minutes at 350 degrees Fahrenheit.

Tips for the Fluffiest, Most Flavorful Pancake Sausage Casserole Every Time

I want you to have the most delicious casserole possible, so I’m sharing my top tips for success!

First, having the right equipment makes a big difference. I always use a 9×13 inch glass baking dish for even cooking and a large mixing bowl for combining everything. A whisk and a spatula are also incredibly helpful.

Here are my tried-and-true best practices:

• Preheat the Oven Thoroughly: I always make sure my oven is fully preheated to 450 degrees Fahrenheit before I put the casserole in. This ensures it starts baking immediately and cooks evenly.
• Don’t Overmix the Batter: When preparing the pancake mix, I mix just until the ingredients are combined. Overmixing can develop the gluten too much, leading to a tougher, less fluffy casserole. A few small lumps are perfectly fine!
• Room Temperature Ingredients: While not strictly necessary for pancake mix, using ingredients like eggs (if your mix calls for them) and milk at room temperature can help create a smoother batter and a more tender final product.
• Resting Time is Key: After the casserole comes out of the oven, I let it rest for about 5-10 minutes before cutting into it. This allows the internal structure to set and the casserole to firm up slightly, making it easier to cut and ensuring a better texture.

What to Serve with Your Pancake Sausage Casserole

This casserole is a complete meal on its own, but I always love adding a little something extra to complement it!

My go-to is often a fresh fruit salad with berries, melon, and grapes; the bright, juicy flavors are a wonderful contrast. A dollop of plain Greek yogurt or even a sprinkle of powdered sugar on top of the casserole can also add a lovely touch. And, of course, a generous extra drizzle of warm syrup is always welcome! For a heartier brunch, I sometimes add a side of roasted vegetables like asparagus or bell peppers. If you’re looking for more delightful breakfast sweets, consider trying amazing apple fritter waffle donuts.

Frequently Asked Questions (FAQs)

I know you might have a few more questions, and I’m happy to answer them!

Do I need to cook the sausage fully before adding it to the batter? No, I don’t cook the sausage fully before adding it to the batter in this recipe. Since I’m using thawed links cut into bite-sized pieces, they cook through perfectly as the casserole bakes in the oven. The direct contact with the hot batter and the oven temperature ensures they are cooked safely and thoroughly.

Why is my pancake part dense? How can I get it fluffy? If your pancake part turns out dense, it’s often due to overmixing the batter. I always make sure to mix just until the dry ingredients are moistened, even if there are a few small lumps. Also, ensure your pancake mix isn’t expired, as older mixes can lose their leavening power. Using the correct amount of liquid as directed on your pancake mix package is also crucial for fluffiness.

Can I use a different size baking dish? I recommend sticking to a 9×13 inch baking dish for the best results, as the recipe is calibrated for this size. If you use a smaller dish, the casserole might be too thick and take longer to cook through; a larger dish might make it too thin and prone to drying out. If you do use a different size, I suggest adjusting baking time accordingly and keeping a close eye on it.

How do I adjust this recipe for a smaller serving size? For a smaller serving, I recommend halving the ingredients and using an 8×8 inch baking dish. The baking time might be slightly reduced, so I would start checking for doneness around 10 minutes.

Can I make this casserole with homemade pancake batter? Absolutely! If you have a favorite homemade pancake batter recipe, you can certainly use it. Just make sure the volume of batter is equivalent to what you’d get from 2 cups of dry mix, which typically makes about 18 or more pancakes.

Conclusion

I really hope you’re as excited about this easy pancake sausage casserole as I am! It’s such a simple yet incredibly satisfying breakfast bake that truly delivers on flavor and and comfort. I know it has certainly made my mornings a lot more joyful, cutting down on decision-making and cooking time.

I encourage you to give this recipe a try; I think it will quickly become a favorite in your household. Don’t be afraid to personalize it with your own favorite variations, whether that’s adding some fruit or a sprinkle of cheese. I’d absolutely love to hear about your experience! Please feel free to leave a comment below, ask any questions you might have about the recipe, or share your own delicious casserole creations and tips. Happy cooking, friends!