I love making these sausage cheese sheet pan pancakes when I want a hearty, comforting breakfast without standing over the stove flipping pancakes one by one. The fluffy pancake base paired with savory breakfast sausage and melty cheddar cheese makes this dish perfect for busy mornings, brunch gatherings, or meal prep for the week.
Why You’ll Love This Recipe
I like this recipe because it turns a classic breakfast into an easy, hands-off meal. Everything bakes together in one pan, which means fewer dishes and less effort. I also enjoy how customizable it is, whether I want it extra cheesy or packed with more sausage. It reheats beautifully, making it ideal for make-ahead breakfasts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups pancake mix
1 lb breakfast sausage, browned and drained
1 cup shredded cheddar cheese
2 cups milk
2 large eggs
2 tablespoons vegetable oil or melted butter
Directions
I start by preheating my oven to 400°F (200°C) and lightly greasing a rimmed sheet pan. I brown the breakfast sausage in a skillet over medium heat, breaking it into small pieces, then drain any excess grease and set it aside.
In a large bowl, I mix the pancake mix, milk, eggs, and oil until just combined, being careful not to overmix. I gently fold in the cooked sausage and shredded cheddar cheese. I then pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
I bake the pancakes for 15 to 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Once baked, I let it cool slightly before slicing into squares.
Servings And Timing
I usually cut this sheet pan into 8 to 10 servings, depending on how generous I want the portions to be.
Preparation time is about 10 minutes, cooking time is around 20 minutes, and total time comes to roughly 30 minutes.
Variations
I sometimes swap cheddar cheese for Colby Jack, mozzarella, or pepper jack for a different flavor. When I want extra color and taste, I like adding chopped green onions or cooked bell peppers to the batter. For a spicier version, I use spicy breakfast sausage or mix in a pinch of red pepper flakes.
Storage/Reheating
I store leftover pancake squares in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions wrapped tightly for up to 2 months. When reheating, I warm them in the microwave for about 30 to 60 seconds or in the oven at 350°F until heated through.
FAQs
Can I Make This Recipe Ahead Of Time?
I often make it ahead and store it in the fridge or freezer, which makes mornings much easier during the week.
Can I Use Homemade Pancake Batter?
I have used homemade pancake batter before, and it works just as well as a store-bought mix.
What Size Sheet Pan Works Best?
I prefer using a standard rimmed sheet pan, about 9×13 inches, for evenly thick pancakes.
Can I Add Syrup Or Toppings?
I like serving it with maple syrup on the side, and sometimes I add a dollop of butter or a drizzle of honey.
Is This Recipe Kid-Friendly?
I find this recipe very kid-friendly since the pancakes are soft, cheesy, and easy to hold.
Conclusion
I keep coming back to these sausage cheese sheet pan pancakes because they are simple, filling, and incredibly satisfying. Whether I am feeding a crowd or prepping breakfasts for the week, this recipe always delivers comfort and flavor with minimal effort.
Sausage Cheese Sheet Pan Pancakes are a hearty, oven-baked breakfast combining fluffy pancake batter with savory sausage and melty cheddar cheese. Easy to prepare and perfect for meal prep, brunches, or busy mornings.
Total Time:30 minutes
Yield:8 to 10 servings
Ingredients
3 cups pancake mix
1 lb breakfast sausage, browned and drained
1 cup shredded cheddar cheese
2 cups milk
2 large eggs
2 tablespoons vegetable oil or melted butter
Instructions
Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch rimmed sheet pan.
Brown the sausage in a skillet over medium heat, breaking it into small pieces. Drain and set aside.
In a large bowl, combine pancake mix, milk, eggs, and oil or melted butter. Stir until just combined.
Fold in the cooked sausage and shredded cheddar cheese.
Pour the batter into the prepared pan and spread evenly.
Bake for 15–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing into squares and serving.
Notes
Use spicy sausage or add red pepper flakes for heat.
Try Colby Jack, pepper jack, or mozzarella for cheese variety.
Add green onions or bell peppers for extra flavor and color.
Serve with maple syrup, butter, or honey for a sweet-savory combo.
Freezes well in individual portions for quick breakfasts.
