Pancake Sausage Casserole
A hearty dish combining fluffy pancakes and savory sausage, perfect for brunch or a cozy breakfast.
Ingredients
Batter Ingredients
- 2 cups buttermilk pancake mix
- 1 cup whole milk
- 4 large eggs
- 1/2 cup pure maple syrup plus extra for serving
- 2 tbsp butter for greasing the baking dish
Sausage
- 1 lb breakfast sausage bulk or links
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a large baking dish with butter.
- In a skillet over medium heat, cook the sausage until browned and crumbly. Drain excess grease.
- In a bowl, combine pancake mix, milk, and eggs until just mixed (lumps are okay).
- Fold in half of the maple syrup and some cooked sausage bits.
Baking
- Pour half the batter into the baking dish, layer on remaining sausage, then top with the rest of the batter.
- Bake uncovered for 30-35 minutes until golden brown and springy.
Notes
Best served warm. Cut into squares and serve with extra maple syrup. Can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month, thaw in the fridge overnight before reheating.