This Sausage Pancake Breakfast Casserole is like a warm hug on a plate! It layers fluffy pancakes with tasty sausage, making breakfast fun and filling for everyone.
Honestly, it’s perfect for busy mornings or lazy weekends. You can serve it straight from the oven, and I love how the mix of sweet and savory keeps me coming back for more!
Key Ingredients & Substitutions
All-Purpose Flour: The base of your pancake batter. If you’re gluten-free, try using a 1-to-1 gluten-free flour blend. It works well for this kind of recipe!
Breakfast Sausage: I love using a classic pork sausage for the flavor. If you’re looking for something leaner, turkey sausage is a great substitute. Vegan sausage can work too if you prefer a plant-based option!
Cheddar Cheese: This adds a lovely richness. If you’re not a fan of cheddar, try using pepper jack for a little heat or mozzarella for a milder taste. You can skip the cheese altogether if you want to keep it simple!
Milk: Regular dairy milk works fine. For a dairy-free option, almond milk or oat milk can replace it without changing the dish too much.
How Do I Ensure My Pancake Casserole is Fluffy and Light?
The key to a fluffy pancake casserole starts with the batter. Avoid over-mixing the wet and dry ingredients—just stir until combined. Here’s how to get it just right:
- Mix the dry ingredients first (flour, sugar, baking powder, salt).
- In another bowl, whisk together the wet ingredients (eggs, milk, melted butter) and gently fold them into the dry mix.
- Don’t worry if there are a few lumps; it’s better than over-mixing!
Also, allowing the batter to rest for a few minutes before baking can help create a fluffier texture. This gives the baking powder time to start working.
Sausage Pancake Breakfast Casserole
Ingredients You’ll Need:
- For the Pancake Batter:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- For the Filling:
- 1 lb (450g) breakfast sausage, removed from casing
- For the Custard Layer:
- 4 large eggs
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese (optional)
- Butter or oil for greasing the pan
How Much Time Will You Need?
This delicious casserole requires about 15-20 minutes in prep time and 35-45 minutes for baking, so plan for around 1 hour total from start to finish. It’s quick enough to make on a weekend morning and sure to impress your family or guests!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
First, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking dish and grease it well with butter or oil to prevent sticking.
2. Make the Pancake Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the 2 eggs together with the 1 1/2 cups of milk and the melted butter. Pour this wet mixture into the dry ingredients and stir gently until just combined—no need to over-mix!
3. Cook the Sausage:
Next, in a skillet set over medium heat, cook the sausage until it’s browned and cooked through. Use a spatula to break it into small pieces as it cooks. Once done, make sure to drain any excess grease.
4. Assemble the Casserole:
Now, pour half of the pancake batter into your prepared baking dish, smoothing it out evenly. Then, sprinkle the cooked sausage over the batter layer. Pour the remaining pancake batter on top of the sausage layer, spreading it gently so some of the sausage can still peek through.
5. Add the Custard Layer:
In a separate bowl, whisk together the 4 eggs and 1 1/2 cups milk for the custard layer. Pour this mixture evenly over the entire casserole. If you’re using it, sprinkle the shredded cheddar cheese on top for an extra cheesy goodness!
6. Bake the Casserole:
Place the casserole in your preheated oven and bake for about 35-45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, let the casserole cool for about 5 minutes. This makes it easier to slice and serve. Enjoy your hearty Sausage Pancake Breakfast Casserole warm, and see how everyone goes back for seconds!
Enjoy your delicious and hearty Sausage Pancake Breakfast Casserole—a perfect blend of fluffy pancakes and savory sausage in every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. Consider using a 50/50 mix of both for a lighter result, if desired!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before by assembling it and then covering it tightly with plastic wrap. When you’re ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes if it’s chilled from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.
Can This Recipe Be Made Vegetarian?
Yes! Substitute the breakfast sausage with your favorite plant-based sausage or sautéed vegetables for a delicious vegetarian version. Just be sure the ingredients align with your dietary preferences!
