Pancake Sausage Casserole is a perfect breakfast-for-dinner meal that combines fluffy pancakes and savory sausage all baked together in a warm, cheesy casserole. The texture mix of soft pancakes with bits of browned sausage makes each bite a little surprise. It’s simple, comforting, and a great way to please a crowd or family with different breakfast favorites all in one dish.
I love making this casserole on busy mornings or lazy weekends when I want something easy but special. The best part is how the pancakes soak up the eggs and cheese, turning into a soft, custardy base with little pockets of sausage flavor throughout. I usually cook extra sausage so there’s plenty in every serving, and it’s funny how everyone always asks for seconds, no matter how full they feel!
My favorite way to serve this casserole is with a drizzle of maple syrup and a side of fresh fruit. The mix of sweet syrup and savory sausage is just the right combo. It feels like the kind of meal you’d find at a cozy diner where everything is made with care. If you’re cooking for a group or want to shake up your usual breakfast routine, this pancake sausage casserole is a winner every time.
Key Ingredients & Substitutions
Breakfast Sausage: This is the heart of the dish, adding savory flavor and texture. If you want a lighter option, try turkey sausage or plant-based sausage alternatives. They work well and keep the rich taste.
Buttermilk: It adds tang and makes pancakes tender. If you don’t have buttermilk, mix 2 tbsp lemon juice or vinegar with milk and let it sit 5 minutes. This DIY buttermilk keeps the batter fluffy and moist.
Cheddar Cheese: Sharp cheddar gives a nice flavor contrast. You can swap with Monterey Jack, Colby, or even mozzarella for a milder, creamier taste. Use your favorite cheese for a personal twist.
Pancake Batter: Making the batter from scratch is great, but store-bought pancake mix can be a shortcut. Just adjust the liquid ingredients as needed. I like to keep it simple for a soft, custardy result.
How Do You Get the Perfect Custardy Texture in This Casserole?
The secret is the egg and milk custard poured over the layers before baking. It soaks into the pancakes, sausage, and cheese, binding everything and creating a soft, rich texture.
- Whisk together eggs and milk well to avoid lumps.
- Pour slowly and evenly over the casserole so every bite gets soaked.
- Don’t overbake. Check at 40 minutes with a knife; it should come out mostly clean but still moist.
- Letting the casserole rest a bit after baking lets the custard set fully for neat slices.
This technique transforms simple pancakes and sausage into a warm, layered breakfast treat that feels special but is easy to prepare.
Equipment You’ll Need
- 9×13-inch baking dish or cast iron skillet – perfect for layering and even baking.
- Mixing bowls – one for dry ingredients, one for wet, to keep things organized.
- Whisk – helps mix batter and custard smoothly with no lumps.
- Skillet or frying pan – for cooking the sausage evenly before adding to the casserole.
- Spatula or wooden spoon – to stir and spread ingredients easily.
Flavor Variations & Add-Ins
- Swap breakfast sausage with spicy chorizo or ground turkey for different flavor profiles.
- Add diced bell peppers or mushrooms to the sausage while cooking for extra veggies and texture.
- Use pepper jack or smoked gouda cheese for a smoky or spicy twist.
- Mix in chopped fresh herbs like chives or parsley for a bright, fresh touch.
How to Make Pancake Sausage Casserole
Ingredients You’ll Need:
For the Pancake Batter:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
For the Sausage and Cheese Layers:
- 1 lb breakfast sausage, casing removed
- 2 cups shredded cheddar cheese
For the Custard Topping:
- 4 large eggs
- 1 ½ cups milk
- ½ tsp black pepper
Optional:
- Fresh thyme or parsley for garnish
- Maple syrup for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 40-45 minutes baking time. Allow 5 minutes to cool before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or cast iron skillet to prevent sticking.
2. Make the Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir gently until just mixed — don’t overmix; lumps are okay.
3. Cook the Sausage:
In a skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease.
4. Assemble the Layers:
Pour half the pancake batter evenly into the prepared dish. Sprinkle half of the cooked sausage over the batter, then cover with 1 cup of shredded cheese. Pour the remaining batter over this layer. Top with the remaining sausage and cheese.
5. Add the Custard and Bake:
In a medium bowl, whisk together the eggs, milk, and black pepper. Pour this custard mixture evenly over the entire casserole. Bake uncovered for 40-45 minutes until the top is golden and a knife inserted comes out clean.
6. Cool and Serve:
Let the casserole cool for 5 minutes to set up. Garnish with fresh thyme or parsley if you like. For a delicious sweet-savory finish, drizzle with maple syrup just before serving.
Enjoy your tasty, hearty pancake sausage casserole — it’s a perfect meal any time of day!
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This ensures even cooking and prevents excess moisture.
Can I Make This Pancake Sausage Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it overnight. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the texture soft and custardy.
Can I Substitute Buttermilk in the Pancake Batter?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar into 2 cups of milk and let sit for 5 minutes before using. This homemade substitute provides the tang and tenderness needed in the batter.