Description
This savory Pancake Sausage Casserole combines fluffy buttermilk pancakes with flavorful breakfast sausage, baked to golden perfection. It’s an easy and hearty dish perfect for feeding a crowd at brunch or a family breakfast.
Ingredients
Scale
Dry Ingredients
- 2 cups buttermilk pancake mix
Protein
- 1 lb breakfast sausage (bulk or links)
Dairy and Eggs
- 4 large eggs
- 1 cup whole milk
- 2 tbsp butter (for greasing)
Sweetener
- 1/2 cup pure maple syrup
Instructions
- Preheat and grease baking dish: Preheat your oven to 350°F (175°C) and grease a large baking dish with butter to prevent sticking and facilitate easy removal of the casserole.
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 7-10 minutes. Drain excess grease to reduce fat content and keep the casserole from being greasy.
- Mix batter: In a mixing bowl, combine the buttermilk pancake mix, whole milk, and eggs. Stir until just combined; the batter should be slightly lumpy to ensure fluffiness in the final dish.
- Incorporate syrup and sausage: Fold half of the pure maple syrup and some of the cooked sausage bits into the batter gently to integrate flavors without overmixing.
- Layer casserole: Pour half of the batter into the prepared baking dish, then evenly layer the remaining cooked sausage on top. Pour the remaining batter over the sausage layer to enclose it.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30-35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. The casserole should feel springy to the touch when done.
Notes
- Using bulk sausage allows for even distribution, but sliced sausage links can work if crumbled after cooking.
- For a sweeter casserole, drizzle additional maple syrup on top after baking.
- Let the casserole rest for 5 minutes before serving to set and cool slightly.
- Feel free to add diced vegetables such as bell peppers or onions to the sausage for extra flavor and nutrition.
