 Pancake Sausage Breakfast Bake A cozy, savory-sweet brunch casserole that layers fluffy pancakes with sausage and finishes with a drizzle of maple syrup!
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
* 1 lb breakfast sausage, cooked and crumbled
* 2 cups all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 2 large eggs
* 2 cups buttermilk
* ¼ cup melted butter (plus extra for greasing)
* 1 teaspoon vanilla extract
* Maple syrup, for serving
Instructions:
1. Preheat the oven:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the sausage:
In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess grease and set aside.
3. Prepare pancake batter:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla. Stir the wet ingredients into the dry until just combined (don’t overmix).
4. Cook pancakes:
Heat a nonstick skillet or griddle over medium heat. Pour batter onto the hot surface and cook pancakes for 2–3 minutes per side until golden. You’ll need 6–8 medium pancakes.
5. Assemble the bake:
In the prepared baking dish, layer a pancake, then sprinkle with cooked sausage. Repeat the layers, ending with a pancake on top. Press down gently to compact the layers.
6. Bake:
Cover with foil and bake for 20–25 minutes until heated through. Remove foil and bake another 5 minutes to slightly crisp the top.
7. Serve:
Slice into portions and drizzle with warm maple syrup.
Pro Tip:
For extra indulgence, add a sprinkle of shredded cheddar cheese between the layers or pour a bit of pancake batter over the top before baking for an even more unified texture.
