savory-sausage-pancake-casserole

Savory Sausage Pancake Casserole

TOTAL
60min
PREP
20min
COOK
40min
Easy

Transform your breakfast into a comforting casserole! This savory sausage pancake casserole combines fluffy pancake batter baked with savory sausage and a hint of syrup, perfect for brunch or a unique dinner.

450 Calories
20g Protein
35g Carbs
25g Fats

*Nutrition per serving

Pancakes
Breakfast Casseroles
Sausage Recipes
Brunch

Ingredients

Servings: 8
400g (2 cups) all-purpose flour Pancake Batter
2 tbsp (25g) granulated sugar Pancake Batter
2 tsp baking powder Pancake Batter
1/2 tsp salt Pancake Batter
2 large eggs Pancake Batter
350ml (1.5 cups) milk Pancake Batter
80ml (1/3 cup) melted unsalted butter Pancake Batter
1 tsp vanilla extract Pancake Batter
450g (1 lb) breakfast sausage Breakfast Sausage
120ml (1/2 cup) pure maple syrup Maple Syrup
2 tbsp (30g) unsalted butter, melted Maple Syrup

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish with butter or cooking spray.

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Ensuring the dish is well-greased will prevent the casserole from sticking.

2

In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon, until it is fully browned and cooked through. This should take about 8-10 minutes. Drain off any excess grease from the skillet.

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If using sausage links, remove the casings before cooking. Ensure all pinkness is gone from the sausage.

3

While the sausage is cooking, prepare the pancake batter. In a large bowl, whisk together the all-purpose flour (400g or 2 cups), granulated sugar (2 tbsp or 25g), baking powder (2 tsp), and salt (1/2 tsp).

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Whisking the dry ingredients together first ensures even distribution of leavening agents and sugar.

4

In a separate medium bowl, whisk together the eggs (2 large), milk (350ml or 1.5 cups), melted butter (80ml or 1/3 cup), and vanilla extract (1 tsp).

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Using melted butter adds richness and helps create a tender crumb.

5

Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are perfectly fine. Overmixing can lead to tough pancakes.

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Stop mixing as soon as you no longer see streaks of dry flour. The batter should be pourable but still have some thickness.

6

Add the cooked and drained breakfast sausage to the prepared baking dish, spreading it evenly across the bottom.

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Make sure the sausage is spread in a relatively even layer to ensure consistent texture throughout the casserole.

7

In a small bowl, whisk together the pure maple syrup (120ml or 1/2 cup) and the melted butter (2 tbsp or 30g). Pour this mixture evenly over the sausage in the baking dish.

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This syrup mixture will caramelize slightly and add a wonderful sweet and buttery note to the sausage layer.

8

Carefully pour the pancake batter over the sausage and syrup mixture, ensuring it covers the entire surface. Gently shake the dish to help the batter settle into any gaps.

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Pour slowly and evenly to avoid disturbing the sausage layer too much.

9

Bake in the preheated oven at 190°C (375°F) for 30-35 minutes, or until the pancake topping is golden brown and a toothpick inserted into the center comes out clean. The edges should be set and slightly puffed.

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Keep an eye on the casserole towards the end of the baking time to prevent over-browning.

10

Let the casserole rest for about 5-10 minutes before slicing and serving. This allows it to set up properly.

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Resting is crucial for casseroles to hold their shape when cut.

11

Serve warm, drizzled with extra pure maple syrup, if desired.

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This casserole is delicious on its own, but a little extra maple syrup enhances the pancake flavor.

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