Preparation: 25-30 minutes if making pancakes from scratch; 15-20 minutes if using frozen pancakes
Baking: 50 to 60 minutes
Servings: 6 to 8 servings
Pancakes are favorites of adults and kids alike, and the spicy flavors of breakfast sausage blend well with the sweetness of the pancake syrup. This recipe for Sausage Pancake Breakfast combines these two favorite flavors in a casserole that is mostly prepared the night before you need to serve it.
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.
One nice thing about this casserole recipe is that you have options to take shortcuts in creating the pancakes. Of course, if you are really invested in cooking from scratch, you can follow the directions below and make “from scratch” pancakes. Alternatively, you can cook pancakes from a boxed mix. The easiest option of all is to use frozen pancakes. Just reheat them according to the package instructions and skip to the part of the recipe that describes how to assemble the casserole. No matter which option you choose, this casserole will delight your family.
Our recipe for Sausage Pancake Breakfast casserole includes pork sausage, but if you prefer, you can use turkey sausage. Just cook it the exact same way that you cook the pork. However, if you or someone you are serving is a vegetarian, you can still serve this recipe.
Instead of scattering sausage over the top of the casserole, simply scatter two cups of blueberries over the top of the pancakes, add the custard, and continue with the remainder of the recipe. The next morning you will have a Blueberry Pancake Casserole. You may even want to scatter a bit of powdered sugar on it and top it with whipped cream.
Sausage Pancake Breakfast Casserole
- 2 cups buttermilk
- 2 eggs
- ¼ cup cooking oil
- ¼ cup sugar
- 1 ¾ cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 4 eggs
- 1 cup milk
- 1 cup heavy cream
- ½ cup sugar
- 1 tablespoon maple syrup
- 1 pound of breakfast sausage
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Sprinkle the cooked meat over the top and between the pancakes.
Step 7: To prepare the custard mixture, whisk together the half and half, milk, sugar, eggs, and maple syrup.
Step 8: Pour this over the pancakes, distributing it evenly.
Step 9: 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.
Step 10: Let it set for about 20 minutes before spooning it into dishes and serving it topped with pancake syrup.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.