There is absolutely nothing like an old fashioned breakfast of pancakes and sausage. However, not everyone enjoys getting up early to create a delicious breakfast for the whole family. If you are more of a night owl, this recipe for Sausage Pancake Breakfast Casserole may be right up your alley.
You cook the sausage, prepare the pancakes, and place them both together in a large casserole dish. A custard mixture of milk, half and half, and eggs are poured over the whole thing, and then it sits in the fridge overnight, absorbing the rich custard. Next morning as soon as you wake, pop the casserole in the oven. Make some coffee, take a shower, and after about 45 minutes, the breakfast casserole is ready to eat.
Sausage Pancake Breakfast Casserole Recipe
- Griddle or Non-Stick Frying Pan
- Medium-Sized Bowl
- Deep Casserole Dish
- Sharp knife
- 2 cups Buttermilk
- 2 pcs Eggs
- 1/4 cup Cooking Oil
- 1/4 cup Sugar
- 1 3/4 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 4 pcs Eggs
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 1 tbsp Maple Syrup
- 1 pound Breakfast Sausage
- If you are making the pancakes from scratch, start here. If not, simply thaw your frozen pancakes or mix up your boxed mix pancakes and cook them.
- You will need about 10 to 12 pancakes. Our instructions make about 15 to 16 pancakes, so you may have a few extras.
- Preheat a griddle or a non-stick frying pan over medium heat. The griddle is hot enough when a drop of water flicked onto the surface of the pan dances and sizzles.
- To create your pancakes from scratch, stir together the buttermilk, eggs, and oil in a medium-sized bowl.
- Whisk these together until they are fully combined.
- Add the flour, salt, sugar, and baking powder. Whisk these together until you create a thick batter.
- Pour the batter onto a preheated griddle in 4 to 5-inch rounds.
- Wait several minutes until the edges of the pancakes begin to look firm.
- Using a quick flip of the wrist and a spatula, turn the pancakes over to cook the backside of the cakes.
- Wait until the cakes look browned around the edges and remove them to a plate. When you’ve cooked all the batter, proceed to the next step.
- Brown the sausage in a frying pan over medium heat, chopping and stirring until it is no longer pink.
- Drain any fat and set the meat aside. If you’re good at multitasking, you can begin browning the meat while you’re cooking the pancakes.
- If you’re using frozen pancakes, start here.
- Spray a deep casserole dish with cooking spray. Stack ten or twelve pancakes in stacks of five.
- Using a sharp knife, slice them across the middle into half circles.
- Arrange the pancakes with the cut side down in your prepared casserole dish.
- Sprinkle the cooked meat over the top and between the pancakes.
- To prepare the custard mixture, whisk together the half and half, milk, sugar, eggs, and maple syrup.
- Pour this over the pancakes, distributing it evenly.
- Cover the casserole dish with a lid or with plastic wrap. Store it in the refrigerator overnight.
- The next morning, preheat the oven to 350 degrees.
- Place the casserole dish in the center of the oven and bake it for 55 to 60 minutes.
- Let it set for about 20 minutes before spooning it into dishes and serving it topped with pancake syrup.