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How to Make the Ultimate Pancake Sausage Breakfast Casserole

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This Pancake Sausage Breakfast Casserole merges two breakfast favorites into one indulgent, one-dish meal. Fluffy, lightly sweet pancake batter is layered with savory, seasoned sausage and melty cheese for a golden, crowd-pleasing bake. Perfect for busy mornings, make-ahead brunches, or weekend gatherings, it delivers irresistible sweet-savory contrasts and simplifies cleanup.

Ingredients

Scale

For the pancake batter:

  • 2 cups (250 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups (480 ml) milk
  • 2 large eggs
  • ¼ cup (60 ml) melted butter or vegetable oil

For the sausage layer & assembly:

  • 8 oz (225 g) beef sausage, casings removed and crumbled
  • 1 cup (100 g) shredded cheddar or your favorite melting cheese
  • ½ cup (50 g) diced green onions or scallions
  • 1 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • Nonstick cooking spray or extra butter for the pan

Instructions

Preheat the oven to 375 °F (190 °C) and lightly grease a 9×13″ (23×33 cm) baking dish.

In a skillet over medium heat, cook the crumbled beef sausage, breaking it up with a spoon, until browned and cooked through. Season with a pinch of salt, pepper, and the smoked paprika if using. Remove from heat and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, beat the eggs with the milk and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir just until no large lumps remain.

Scatter half of the cooked sausage evenly over the bottom of the prepared baking dish. Sprinkle half of the shredded cheese and half of the diced green onions on top of the sausage.

Pour the pancake batter over the sausage and cheese layer, spreading it gently with a spatula to cover. Top with the remaining sausage, cheese, and green onions.

Bake for 30–35 minutes, or until the casserole is puffed, golden on top, and a toothpick inserted into the center comes out clean.

Let the casserole rest for 5–10 minutes before slicing. Serve warm, either on its own or with a side of salsa, sour cream, or maple syrup for a sweet-savory contrast.

 

Notes

  • Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate.

  • Freezing: Slice, wrap, and freeze up to one month. Thaw overnight before baking or reheat directly.

  • Dairy-free/gluten-free: Swap flours, milks, and cheeses as needed.

  • Temperature check: Aim for 375 °F bake, internal temperature of 165 °F when reheated.

 

  • Customization: Add veggies, experiment with sausage types, or swirl in toppings for flavor twists.

Find it online: https://claradelish.com/how-to-make-the-ultimate-pancake-sausage-breakfast-casserole/