What Is Pancake Sausage Casserole?
Pancake Sausage Casserole is a breakfast or brunch bake that combines pancake batter or cooked pancakes with savory sausage, eggs, milk (or cream), and sometimes cheese, syrup, or flavorings. The idea is to layer or mix the pancake/egg/sausage components, let it rest (often overnight) so flavors meld and the eggs soak in, then bake it until golden and set. It’s like a sweet + savory strata.
Some versions use homemade pancake batter, others use pre‑made or frozen pancakes that are cut or layered. Some are more custardy (lots of eggs/cream) and others lean more pancake-like. One recipe labels it “Savory twist on pancakes” where cubed pancakes are layered with sausage, cheese, and an egg mixture, then baked.
She's Not Cookin'
Other versions more heavily use pancake batter + syrup + sausage baked together.
tastyathome.com
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In this version, I will blend both approaches so you can adapt to what you have (fresh pancakes, or batter, or mix). The result is rich, satisfying, crowd‑pleasing.
Yield & Timing (Estimate)
Serves: about 8 people (depending on portion size)
Prep time: ~20–30 minutes (if assembling fresh)
Resting time (if overnight soak): 4–12 hours (optional but recommended)
Bake time: ~50–65 minutes (if baked from refrigerated)
Total (with rest): ~1½ hours (including resting)
If you skip the overnight rest, bake time might be a bit shorter and texture will be slightly different (less integrated), but still delicious.
Ingredients (with suggestions & metric equivalents)
Below is a base recipe. You can adjust depending on what you have and taste preferences.
Ingredient Amount Notes / Variations
Breakfast sausage (pork, turkey, or any breakfast sausage) 1 lb (≈ 450 g) Use flavored sausage (maple, sage, spicy) if you like
Pancakes or pancake mix Enough for ~6 cups of cubed pancakes or pancake batter for ~12 pancakes If using mix, choose a good quality pancake mix
Eggs 6 large You can increase to 7–8 if you like more egg custard
Milk (or half milk, half cream) 1½ cups (≈ 360 ml) For richer texture, use part cream
Heavy cream (optional) ½ cup (≈ 120 ml) Use if you want a richer custard
Maple syrup (or pancake syrup) ¼ to ⅓ cup (≈ 60–80 ml) Use pure maple syrup if available
Vanilla extract 1 tsp (≈ 5 ml) Optional, gives a gentle sweetness note
Sugar 2 Tbsp (Optional; if your mix is unsweetened)
Butter or cooking spray For greasing the dish, also butter cubes on top Adds flavor and helps browning
Salt & black pepper To taste A pinch of salt is needed to balance sweetness
Shredded cheese (cheddar, etc.) ~2 cups (≈ 225 g) Optional, for a cheesy savory edge
Optional mix-ins: diced onion, bell pepper, spinach, mushrooms, herbs as desired to make it more savory / vegetable-rich
Notes on Pancake / Pancake Mix
If you already have cooked pancakes (fresh or frozen), you can cut them into cubes and use them as the base (this is common in many recipes).
She's Not Cookin'
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If you don’t have cooked pancakes, you can prepare pancake batter (from mix or scratch) and pour/lay that base in the casserole.
The texture will differ slightly depending on approach (cubed pancakes give a layered “strata” feel; batter gives a more integrated cake‑like structure).
Equipment You’ll Need
9×13 inch (or equivalent) baking dish (glass, ceramic, or metal)
Nonstick spray or butter (for greasing)
Large skillet or frying pan (to cook sausage)
Large mixing bowls
Whisk
Spatula
Knife & cutting board (if using cooked pancakes)
Aluminum foil (if need to tent)
Measuring cups and spoons
Step-by-Step Instructions
Below is a detailed direction. You can follow exactly, or modify slightly based on what you have.
1. Preheat & Prepare
Preheat your oven to 350 °F (≈ 175 °C).
Grease your 9×13 baking dish thoroughly with butter or nonstick spray. If using butter, you can dot some pieces around later for browning.
If using cooked pancakes, slice or cube them now so they are ready to layer. If you have frozen pancakes, thaw them first so they’re easier to cut.
2. Cook the Sausage
In a skillet over medium heat, cook the sausage, breaking it up with a spoon or spatula as it cooks.
Cook until fully browned, no pink remains. Let it get a little browned edges for flavor.
Drain excess grease (you don’t want the casserole too greasy).
Optionally, season with a pinch of pepper or a little garlic/ onion powder.
3. Prepare the Egg / Custard Mixture
In a large bowl:
Crack in 6 large eggs (or 7, if you like more egg).
Whisk until slightly frothy.
Add milk (and cream, if using). Whisk to combine.
Stir in maple syrup, vanilla extract, and sugar (if using).
Add a pinch of salt and some black pepper (to balance the sweetness).
If you are using shredded cheese, you can also stir some into this mixture (or reserve for layering / topping).
4. Assemble the Casserole
Depending on your approach (cubed pancakes vs. batter), you assemble differently. Here are both methods:
A. If Using Cubed Pancakes (Strata Style)
Spread about half of the pancake cubes in an even layer in the greased dish.
Distribute half of the cooked sausage over the pancake cubes.
Sprinkle about half of the cheese (if using) over the sausage.
Pour half of the egg / milk / syrup mixture over everything, letting it soak down.
Then, layer remaining pancakes, sausage, cheese.
Pour the rest of the egg mixture over the top.
Optionally, dot a few small butter cubes on top or drizzle a bit more syrup.
B. If Using Pancake Batter Base
If you're pouring fresh pancake batter (mixed from mix or scratch), pour a portion (maybe two-thirds) of batter into the greased dish. Spread evenly.
Distribute cooked sausage pieces over the batter.
Pour remaining batter over sausage, spreading to cover.
Drizzle syrup or dot butter or layer cheese on top.
If needed, gently tap the dish to let the batter settle and remove air pockets.
5. Rest / Soak (Recommended)
Cover the dish with plastic wrap or foil, and refrigerate for at least 4 hours, up to overnight (8–12 hours). This helps the egg mixture soak into pancakes and sausage, yielding better texture and flavor.
She's Not Cookin'
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If you skip resting, the texture will still be good, just a bit more “fresher” layers rather than fully melded.
6. Bake
Remove from fridge. Let it sit at room temperature for ~10 minutes while oven reaches full heat.
Bake uncovered in 350 °F (175 °C) for about 50–65 minutes, or until:
The top is golden brown
The edges are set and puffed
A toothpick or knife inserted into the center comes out clean (or with just a few moist crumbs)
Because you baked from a cold dish (if rested), it takes longer. If you did not rest, you may bake 40–50 minutes.
If the top is browning too fast while the center is still underdone, tent loosely with foil for the last ~10–15 minutes.
7. Rest & Slice
Once baked, remove from oven and let it rest for 10–15 minutes (or at least 5–10). This helps it set so that slices hold together.
Slice into squares or rectangles.
8. Serve & Garnish
Serve warm.
Offer extra maple syrup on the side for drizzling.
Optionally top with a pat of butter or a sprinkle of powdered sugar.
Garnish with chopped fresh herbs or chopped green onions if you made it more savory (especially if cheese/vegetables are added).
Tips & Tricks for Best Results
Don’t overmix the egg / batter mixture — whisk until just combined. Overmixed eggs can become rubbery.
Use quality pancake mix or homemade batter — avoid mixes with weird additives or too much sugar, unless you want it sweet.
Drain sausage well — too much grease can make the casserole soggy.
Let it rest / soak — this step greatly improves texture and cohesion.
Room temperature before baking — let the refrigerated casserole sit ~10 minutes so extreme cold doesn’t slow baking too much.
Tent if browning too fast — aluminum foil loosely over top protects the crust while the interior sets.
Use sharp knife / serrated — helps slice through layers without squashing.
Don’t skip resting after bake — immediate slicing may result in pieces that fall apart.
Add-ins — if you want to bulk it up or add flavor, mix in sautéed onion, bell pepper, cooked spinach, mushrooms, or herbs (e.g. chives, parsley) with the sausage before layering.
Cheese placement — if using cheese, layering some inside and some on top gives good melt and texture.
Variations & Customizations
Here are many ways to tweak the recipe to your taste, occasion, or dietary constraints.
Variation What to Do Result / Why It’s Useful
Make it more savory Omit syrup or reduce it, use more cheese or herbs; skip or reduce vanilla More breakfast-casserole / strata feel, less dessert-like
Use flavored sausage (maple, spicy, herbed) Replace plain sausage with flavored variety Adds extra character
Add veggies Sauté small-diced onion, bell pepper, spinach, mushrooms with sausage before layering Adds texture, color, nutrition
Different cheeses Use sharp cheddar, Pepper Jack, Swiss, Gruyère, or blend Adjust flavor profile (e.g. spicy, milder, nutty)
Gluten-free Use gluten-free pancake mix or make your own gluten-free batter Keeps structure while allowing GF diet
Lower fat / lighter Use turkey sausage, reduce butter, use low-fat milk, omit or reduce cream Lighter, less rich version
Sweet breakfast version Keep syrup, vanilla, sugar, maybe add fruit (e.g. blueberries or apple slices) between layers Make it more like a breakfast cake
Overnight version Assemble fully, cover and refrigerate overnight, then bake in morning Saves morning time
Plain Chicken
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Smaller batch Use 8×8 inch dish or halve ingredients, reduce bake time accordingly More manageable for fewer people
Breakfast “McGriddle” style Use syrup in batter + sausage flavor to mimic pancake-sausage-syrup sandwich There is a “McGriddle Breakfast Casserole” version described in low-carb / GF form.
Pepper Porch
Full Sample Recipe (Detailed)
Here’s a consolidated, printable version you can follow:
Pancake Sausage Casserole
(Yields ~8 servings)
Ingredients
1 lb (≈ 450 g) breakfast sausage (e.g. pork or turkey)
Butter or nonstick spray (for greasing + dotting)
6 large eggs
1½ cups milk
½ cup heavy cream (optional, for extra richness)
¼ to ⅓ cup maple syrup
1 tsp vanilla extract
2 Tbsp sugar (optional)
Pinch of salt and black pepper
Pancakes / pancake mix (enough for about 6 cups cubed pancakes, or batter equivalent)
2 cups shredded cheddar (or cheese of choice) (optional)
Butter cubes for top (optional)
Optional: sautéed vegetables (onion, bell pepper, spinach) or herbs
Instructions
Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease a 9×13 baking dish well with butter or nonstick spray.
Cook Sausage
In a skillet over medium heat, crumble and cook the sausage until browned and no pink remains. Drain excess grease. If using onions/peppers, you can add them during last few minutes to soften. Set aside.
Cut / Cube Pancakes (if using cooked pancakes)
If using cooked pancakes (fresh or thawed frozen), cut them into cubes suitable for layering.
Whisk Egg / Custard Mixture
In a large mixing bowl, whisk together eggs. Add milk, cream (if using), maple syrup, vanilla, sugar, salt, and pepper. Whisk to combine.
Assemble (Strata style)
Layer half of the pancake cubes in the bottom of the baking dish.
Scatter half the sausage over pancakes.
Sprinkle half the shredded cheese (if using).
Pour half of the egg mixture over the layers, allowing it to soak.
Add remaining pancakes, sausage, cheese.
Pour the rest of the egg mixture over top.
Dot top with small butter cubes or drizzle extra syrup if desired.
Optional Overnight Rest
Cover tightly with plastic wrap or foil and refrigerate 4 hours or overnight.
Bake
Remove from fridge ~10 minutes before baking. Bake uncovered at 350 °F (175 °C) for 50–65 minutes (if chilled), or 40–50 minutes if not. The top should be golden and edges set. A toothpick in the center should come out clean.
Rest & Serve
Let the casserole rest 10–15 minutes before slicing. Serve warm, with extra maple syrup on the side. Garnish with herbs or green onion if desired.
Storage & Reheating
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat slices in microwave or in oven (e.g. 325–350 °F for 10–15 min) until heated through.
It does not freeze particularly well (texture may degrade), but you can try freezing individual slices in airtight wrap and thawing gently.
Tips & Troubleshooting
Here are common issues and solutions:
Problem Possible Cause Fix / Prevention
Casserole is soggy / runs too liquidy Too much liquid (milk, cream, syrup), not enough rest/absorption, underbaked Reduce liquid next time, ensure resting soak time, bake longer or tent to allow moisture to evaporate
Top browns too fast while center underdone Oven too hot, dish chilled, no tenting Tent with foil partway, lower oven rack, reduce bake temp slightly
Edges too dry or overcooked Edges heat faster, margin of dish gets more heat Use foil tent, reduce baking time slightly, rotate dish halfway
Pieces fall apart when slicing Not rested enough post-bake, too wet, over-layering Always rest 10+ minutes before cutting, reduce liquid, consider firmer pancake base
Flavor bland / too sweet Insufficient seasoning, too much syrup Add salt / black pepper to egg mix; reduce syrup; add herbs, cheese for savory balance
Serving Suggestions & Pairings
Fresh fruit or fruit salad (berries, melon, citrus)
Yogurt or yogurt parfaits
Crispy bacon or ham on the side
Coffee, tea, fresh juices
A light vegetable side (e.g. steamed greens, sautéed spinach)
A dusting of powdered sugar or extra syrup drizzle
This dish is hearty, so pairing with something lighter or acidic (fruit) helps balance the richness.
Why This Works & What Makes It Great
Flavor contrast: sweet (maple syrup, vanilla), savory (sausage), creamy eggs/milk/cream — all melding together.
Make-ahead ease: assembling ahead and baking in the morning reduces work on busy mornings.
Versatility: you can lean it sweet or savory by adjusting cheese, syrup, seasonings, vegetables.
Comfort factor: warms like a breakfast bake or strata, with familiar pancake and sausage flavors.
Example Recipe Variants & Inspirations
Here are a few published versions that inspire variations:
One recipe uses cubed pancakes + crumbled sausage + cheese + egg mixture, layered and baked ~55‑65 min.
She's Not Cookin'
Another “overnight pancake sausage breakfast casserole” uses frozen pancakes cut in halves, maple sausage, eggs, heavy cream, milk, vanilla, sugar, and syrup, assembled and refrigerated overnight before baking.
Plain Chicken
A “Pancake Sausage Casserole” from “Tasty at Home” uses pancake mix, sausage, milk, eggs, vanilla, maple syrup, and butter, baked ~30–35 minutes (less custardy) for a quicker version.
tastyathome.com
You can browse those to see how others tweak timing, ingredient ratios, etc.
If
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