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Fluffy Pancake Sausage Casserole

A delicious sweet and savory breakfast bake combining fluffy buttermilk pancake batter and savory browned sausage crumbles.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meat Layer
  • 1 lb ground breakfast sausage browned and drained
Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs room temperature
  • 1.5 cups buttermilk
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
Topping
  • 0.5 cup maple syrup for serving

Equipment

  • 9x13 Baking Dish
  • Skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with butter or cooking spray.
  2. In a skillet over medium-high heat, cook the sausage until browned and crumbled. Drain excess grease and set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Sprinkle the cooked sausage crumbles evenly over the batter.
  8. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  9. Let cool for 5 minutes before slicing. Serve warm with maple syrup.

Notes

Store leftovers in the fridge for up to 4 days.