This Pancake Sausage Casserole is a warm, comforting breakfast bake that brings together the fluffy texture of pancakes with the savory satisfaction of cooked breakfast links or crumbles, all finished with a sweet touch of maple syrup. It’s incredibly easy to prepare and perfect for mornings when I want something hearty without spending much time at the stove.
Why You’ll Love This Recipe
I love this recipe because it simplifies breakfast by combining everything into one dish. It turns a classic morning combo into a no-fuss casserole that I can bake and serve in just under an hour. It’s perfect for weekends, holidays, or even weekly meal prep. The maple syrup baked into the batter adds just the right amount of sweetness, and it’s great for serving a crowd with minimal cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups pancake mix
1 ¼ cups milk
1 egg
1 lb cooked breakfast-style crumbles or chopped links
½ cup maple syrup (plus more for serving)
Directions
Preheat the oven to 350°F (175°C).
In a skillet, cook the breakfast crumbles or links until browned and cooked through. Drain if needed.
In a large bowl, whisk together the pancake mix, milk, and egg until the batter is smooth.
Stir in the cooked breakfast pieces and ½ cup of maple syrup.
Pour the mixture into a greased 9×13-inch baking dish.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let it cool slightly before slicing. I like serving it warm with extra maple syrup drizzled on top.
Servings and timing
This recipe yields about 6–8 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Cheesy Option: I sometimes add a handful of shredded cheese to the batter or sprinkle some on top before baking for extra richness.
Spiced Flavor: I add cinnamon or nutmeg to the pancake batter for a warm, seasonal twist.
Veggie Boost: Diced bell peppers, spinach, or mushrooms make great mix-ins for added texture and nutrition.
Mini Casseroles: I use a muffin tin to make individual servings—great for grab-and-go breakfasts.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual slices wrapped in foil and stored in a freezer-safe bag for up to 2 months.
To reheat, I microwave a slice for 1–2 minutes or warm it in a 350°F oven for 10–15 minutes until fully heated through.
FAQs
How can I tell when the casserole is done?
I look for a golden top and make sure a toothpick inserted in the center comes out clean.
Can I make this the night before?
Yes, I assemble it the night before and refrigerate it. In the morning, I bake it as directed—perfect for a no-stress breakfast.
What type of breakfast crumbles or links should I use?
I use whatever I have on hand—meat-free, lean, or traditional options all work. The key is to make sure it’s fully cooked before mixing into the batter.
Can I use homemade pancake batter instead of a mix?
Definitely. I swap in homemade pancake batter in the same quantity and it bakes up beautifully.
Is this recipe freezer-friendly?
Yes, it freezes very well. I slice the baked casserole, wrap each piece tightly, and freeze them for easy reheating later.
Conclusion
This Pancake Sausage Casserole is one of my favorite ways to serve breakfast. It’s filling, delicious, and super easy to make. I love how it turns everyday ingredients into something special, and it’s a dish I keep coming back to for both slow weekends and busy weekdays.
This Pancake Sausage Casserole is a hearty and comforting breakfast bake that combines fluffy pancake batter with savory breakfast sausage and sweet maple syrup, all baked into a golden, satisfying casserole.
Total Time:45 minutes
Yield:6–8 servings
Ingredients
2 cups pancake mix
1 1/4 cups milk
1 egg
1 lb cooked breakfast-style crumbles or chopped links
1/2 cup maple syrup (plus more for serving)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook breakfast sausage in a skillet until browned and cooked through. Drain excess fat if needed.
In a large bowl, whisk together pancake mix, milk, and egg until smooth.
Stir in cooked sausage and 1/2 cup maple syrup.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing. Serve warm with additional maple syrup if desired.
Notes
Add shredded cheese to the batter or on top for a cheesy twist.
Mix in cinnamon or nutmeg for seasonal flavor.
Incorporate diced vegetables like bell peppers or spinach for extra nutrition.
Use a muffin tin to make individual servings for easy grab-and-go breakfasts.
