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Saturday mornings in my kitchen always come down to one question, sweet or savory. This pancake sausage casserole lets you have both without juggling a griddle and a skillet at the same time.
You get fluffy pancake mix, browned breakfast sausage, and a tender egg custard baked into one cozy 9×13 baking dish. It’s the kind of brunch recipe that feeds a hungry table fast, and the brown butter twist makes it taste like you planned it all week.
Why You’ll Love This Recipe
Brown butter depth: When I brown the butter first, the pancake layer turns fragrant and nutty, like toasted hazelnuts and warm vanilla. That little beurre noisette moment makes boxed pancake mix taste quietly fancy.
Maple in every bite: I like sweet notes to live inside the casserole, not just on top. A maple-kissed egg custard melts into the layers, so the sweet and salty balance is baked right in.
One-pan brunch energy: Everything bakes together in a single casserole structure, so you can pour coffee and talk to your guests. No flipping, no batches, no cold pancakes.
Textures that play nice: You get soft, pillowy pancake, savory crumbles of breakfast sausage, and those little pockets of cheddar cheese that brown at the edges. It’s comfort food with a bit of swagger.
Ingredients and Substitutions
This casserole is built from pantry staples, plus sausage and cheddar for that savory breakfast backbone. Keep your measuring steady, because the batter-to-custard balance is what prevents sogginess.
Ingredients
Pancakes:
- 1 bag Pancake Mix
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter or vegetable oil
Sausage Layer:
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
Egg Mixture:
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings:
- syrup
- Additional shredded cheese
- Chopped green onions
Ingredient Notes & Substitutions
Pancake mix: A buttermilk-based pancake mix gives you extra tang and a sturdier lift, which really helps the casserole slice cleanly. “Just add water” mixes can work, but they tend to bake up softer and less structured.
Melted butter or vegetable oil: My sweet secret is browning the butter before you measure it, then using that same amount. When it smells nutty and looks golden, it’s ready to whisk in, and it perfumes the whole pan.
Breakfast sausage: Pork sausage brings the classic diner flavor, but turkey sausage is an easy swap if you want something lighter. Bacon bits also work beautifully when you want more crisp, less crumble.
Cheddar cheese: Sharp cheddar is the best contrast against anything maple-leaning, because it tastes bolder and a bit tangy. Mild cheddar can disappear once the egg custard bakes through.
Milk: Whole milk makes a richer custard, but any milk you keep on hand will do. If you go dairy-free, choose an unsweetened option so the sweet side stays under your control.
How to make pancake sausage casserole
Prep the oven and sausage
- Heat your oven to 350°F (175°C), then grease a 9×13-inch baking dish generously so the pancake edges release easily. I like to coat the corners well, because that’s where sticking loves to happen.
- Brown the breakfast sausage in a skillet over medium heat until deeply golden and fully cooked. Drain off the excess fat well, because that’s the difference between fluffy layers and a greasy, soggy center.
Mix the pancake batter, with the brown butter twist
- In a large bowl, combine the pancake mix, 1 cup milk, 1 large egg, and 1 tablespoon melted butter or vegetable oil until just blended. Stop as soon as you don’t see dry pockets, small lumps are your ticket to a tender bake.
- If you’re doing my twist, let the butter foam and turn golden before mixing it in. The smell should be nutty and warm, not burnt, and that aroma will carry straight into the pancake layer.
Layer the casserole structure
- Pour the pancake batter into the greased baking dish, spreading it gently so it reaches the edges. The surface should look thick and cloudlike, not runny.
- Scatter half the cooked sausage over the batter in an even layer. Add another layer of batter on top, then finish with the remaining sausage.
- Sprinkle the shredded cheddar cheese evenly over the sausage layer. You want a full, even blanket so every slice gets a little browned-cheese edge.
Whisk the custard, then bake in two stages
- Whisk the eggs, 1 cup milk, salt, and black pepper until smooth and unified, with no streaks of egg white. Pour this egg custard evenly over the layers, watching it slip into the gaps like golden ribbon.
- Cover the dish with foil and bake for 25 minutes, which sets the custard gently without over-browning the top. Remove the foil and bake 15-20 minutes more, until the top is golden-brown and the center looks set, not jiggly.
- Let it cool for a few minutes so it slices neatly, then serve warm with syrup, additional shredded cheese, or chopped green onions. Your kitchen should smell like toasted pancake, savory sausage, and warm spice.
Essential Secrets for the Fluffiest Casserole
The most reliable doneness check is the center, not the edges. I aim for an internal temperature of 160°F (71°C), which means the egg custard is safely set but still tender.
If you want a half-batch, an 8×8 pan works nicely for a smaller table. Keep the oven at 350°F (175°C), and expect the bake time to decrease slightly since the casserole is thicker and smaller.
Make-ahead works best when you prep components separately. Cooking and crumbling the sausage ahead of time is great, but mixing the batter and egg mixture too early can steal lift and leave you with a denser slice.
I think about it like the technique behind these fluffy cottage pancakes where gentle mixing keeps everything light. The batter should meet heat sooner rather than later for the best rise.
Pro Tips & Troubleshooting
Pro Tips
- If you’re using sausage links, cut them into bite-sized pieces so every slice gets a fair share.
- Grease the glass baking dish very well, especially corners and sides, to keep the pancake layer from tearing.
- Keep the batter lumpy, because over-whisking tightens the texture and bakes up chewy.
- A quick rest while you finish layering is fine, but don’t let the mixed batter sit too long or it loses lift.
- The same flavor profile also shines in pancake sausage bites when you want something handheld.
Common Mistakes to Avoid
- Skipping the sausage draining step is the fastest way to a greasy, heavy casserole.
- Adding extra liquid to the pancake mix makes the center struggle to set and can taste gummy.
- Leaving off the foil for the first 25 minutes can over-brown the cheese before the custard cooks through.
- Overmixing the batter creates toughness, and over-whisking leads to a rubbery texture for a very real reason.
Serving & Storage Guidelines
Best Serving Ideas
I love serving this with fresh berries or orange slices, because brightness cuts the richness. If your crowd likes sweet heat, a drizzle of spicy honey is dangerously good.
When I want a cozier finish, I reach for cinnamon pancake syrup since it plays nicely with sausage and cheddar. Warm it briefly so it soaks in instead of sitting on top.
Storage and Reheating Instructions
Cool leftovers, then refrigerate in an airtight container for up to 3 days. The flavors mingle overnight, and the sausage tastes even more seasoned the next morning.
For freezing, slice into portions and wrap each piece tightly, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge for the best texture.
Reheat in a 350°F oven or toaster oven until warmed through, which keeps the pancake layer springy. The microwave works in a pinch, but it can turn the custard a bit rubbery if overheated.
Pancake Sausage Casserole
Equipment
- 9×13-inch baking dish
- Large Mixing Bowl
- Skillet
- Whisk
Ingredients
Pancakes
- 1 bag Pancake Mix
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter or vegetable oil
Sausage Layer
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- syrup
- Additional shredded cheese
- Chopped green onions
Instructions
Prep the oven and sausage
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously, making sure to coat the corners well to prevent sticking.
- Brown the breakfast sausage in a skillet over medium heat until it is fully cooked and deeply golden. Drain off the excess fat thoroughly to ensure the layers stay fluffy.
Mix the pancake batter, with the brown butter twist
- In a large bowl, whisk together the pancake mix, 1 cup of milk, 1 large egg, and 1 tablespoon of melted butter or oil until just combined. For a flavor boost, use browned butter that has turned golden and nutty.
Layer the casserole structure
- Pour half of the pancake batter into the prepared baking dish, spreading it to the edges. Scatter half of the cooked sausage over the batter.
- Add the remaining pancake batter on top, followed by the rest of the cooked sausage. Sprinkle the shredded cheddar cheese evenly over the top layer.
Whisk the custard, then bake in two stages
- Whisk the 6 eggs, remaining 1 cup of milk, salt, and black pepper until smooth. Pour this custard evenly over the casserole layers.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes more, until the center is set and the top is golden-brown.
- Let the casserole cool for 5 minutes before slicing. Serve warm with maple syrup, extra cheese, or green onions.
Notes
Nutrition
Conclusion
This pancake sausage casserole is my favorite kind of comfort food, a little sweet, a little savory, and built for feeding people you like. Brown butter gives the pancake mix a nutty backbone, and that custardy bake makes every slice feel plush.
If you play with it, keep the structure the same and swap flavors around the edges, like turkey sausage or bacon bits. When you’re building a whole brunch spread, those savory sausage balls fit right in alongside it.
