Imagine a weekend brunch where fluffy pancakes and savory sausage unite in one glorious dish: the Pancake egg sausage casserole. It’s a showstopper that tastes like you spent hours in the kitchen but is surprisingly simple. Forget complicated layering; we’re making a rich, homemade pancake batter from scratch and pouring it over perfectly browned sausage.
For years, I struggled with hit-or-miss breakfast bakes until I perfected this ‘one-pour’ method. The result is a beautifully puffed, golden-brown casserole that has become my family’s most requested brunch. It’s a genuinely rustic, all-in-one savory breakfast bake that feels special every time.
Ingredients
- 1 (16 ounce) package bulk breakfast sausage
- 4 cups all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 ½ cups milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
How to Make This Delicious Pancake Egg Sausage Casserole
This recipe is incredibly straightforward. The key is in the technique gentle mixing and proper prep work make all the difference for this breakfast casserole with pancake batter.
Step 1: Cook the Sausage
Preheat your oven to (). In a large skillet over medium-high heat, cook and crumble the breakfast sausage until browned. It’s crucial to drain all the excess grease on paper towels to avoid a soggy bottom. Finally, spread the drained sausage evenly in a greased 9×13 inch baking dish.
Step 2: Mix the Dry Ingredients
Next, grab a large bowl and whisk together the flour, both sugars, baking powder, and salt. Combining the dry ingredients first ensures the baking powder is evenly distributed for a uniform rise.
Step 3: Combine the Wet Ingredients & Make the Batter
In a separate bowl, whisk the eggs until frothy. Then, mix in the milk, vegetable oil, and vanilla. Pour this wet mixture into the dry ingredients and stir only until just combined. Remember, a few lumps are the secret to a tender, fluffy casserole.
Step 4: Assemble and Bake the Casserole
Gently pour the pancake batter over the sausage, spreading it evenly. Bake for 30-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let the Pancake egg sausage casserole cool for 10 minutes before slicing; this helps it set for easier serving.
My Best Pancake Egg Sausage Casserole Tips
These essential tricks guarantee a perfect result every time.
The Secret to a Fluffy Casserole: Don’t Overmix!
When you combine the batter, mix only until the ingredients are incorporated. Overmixing develops gluten, which results in a tough casserole. A few lumps are a good sign!
Ensure Even Baking by Draining the Sausage Well
You must drain the cooked sausage thoroughly. Any leftover grease can create a soggy layer and prevent the batter from cooking evenly.
For an Extra Rich and Tender Flavor
If you have buttermilk, I highly recommend substituting it for the regular milk. Its acidity reacts with the baking powder to create an even more tender and flavorful pancake base.
Variations of this Pancake Batter Casserole
One of the best things about this recipe is how easily you can adapt it. For a savory twist, fold in 1 ½ cups of shredded cheddar to make a Cheesy Sausage Pancake Bake. To give it a cozy, aromatic feel, add ½ teaspoon of cinnamon to the dry ingredients. Or, for a burst of fruit, gently fold in 1 cup of fresh blueberries or chopped apples for a fantastic flavor contrast.
For more delicious breakfast ideas, check out our Sausage Egg and Cheese Breakfast Roll-Ups recipe.
FAQs
Can I use a pre-made pancake mix for this recipe?
Yes, it’s a fantastic time-saver. Use about 4 cups of a “complete” pancake mix, prepare it according to package directions, pour over the sausage, and bake as instructed.
How do I prevent the sausage from sinking to the bottom?
The batter is quite thick, but for guaranteed distribution, pour half the batter in the dish, sprinkle the sausage over it, and then top with the remaining batter.
How do I know when the casserole is fully cooked?
The top will be golden brown and firm. For the most accurate test, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
Can I prepare this casserole ahead of time?
Because it relies on baking powder, this casserole is best baked immediately. However, you can save time by cooking the sausage and mixing the dry ingredients the night before.
Print
Pancake Egg Sausage Casserole
- Total Time: 65 minutes
- Yield: 10 servings 1x
Description
Indulge in the ultimate weekend brunch with this Pancake Egg Sausage Casserole! This showstopper combines fluffy, from-scratch pancake batter with savory browned sausage in one glorious, easy-to-make dish. Using a simple ‘one-pour’ method, this recipe creates a beautifully puffed, golden-brown breakfast bake that is rustic, satisfying, and perfect for feeding a crowd. It’s an all-in-one meal that tastes like you spent hours in the kitchen but comes together with surprising ease.
Ingredients
1 (16 ounce) package bulk breakfast sausage
4 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
4 large eggs
2 ½ cups milk
¼ cup vegetable oil
1 teaspoon vanilla extract
Instructions
Cook the Sausage
Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook and crumble the breakfast sausage until browned. Drain all the excess grease on paper towels to prevent a soggy casserole. Spread the drained sausage evenly in a greased 9×13 inch baking dish.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking powder, and salt. Combining the dry ingredients first ensures the leavening is evenly distributed, which is key for a uniform rise.
Combine the Wet Ingredients & Make the Batter
In a separate bowl, whisk the eggs until frothy. Then, stir in the milk, vegetable oil, and vanilla extract. Pour this wet mixture into the dry ingredients and stir only until just combined. A few lumps in the batter are perfectly fine and are the secret to a tender crumb.
Assemble and Bake the Casserole
Gently pour the pancake batter over the layer of sausage, spreading it to the edges of the dish. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the casserole cool for at least 10 minutes before slicing and serving to help it set properly.
Notes
Don’t Overmix:
To ensure a fluffy and tender texture, mix the batter only until the ingredients are incorporated. Overmixing develops gluten and can make the casserole tough.
Drain Grease Thoroughly:
For a perfectly cooked casserole that isn’t soggy, make sure to drain the sausage very well on paper towels after browning.
Make-Ahead Tip:
To save time in the morning, you can cook the sausage and combine the dry ingredients the night before. Store them separately and combine with the wet ingredients just before baking.
Flavor Variations:
Cheesy: Fold 1½ cups of shredded cheddar cheese into the batter.
Spiced: Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, cozy flavor.
Fruity: Gently fold in 1 cup of fresh blueberries or chopped apples for a sweet and savory contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 13
- Sodium: 935
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 17
- Cholesterol: 115
Keywords: pancake casserole, sausage breakfast casserole, breakfast bake, brunch recipe, pancake batter casserole, easy breakfast, savory pancake, all-in-one breakfast
