Pancake Sausage Casserole

Warm, golden, and everything right about breakfast in one bite.

Introduction (Extended)

You know those mornings when your hair’s doing something weird, the coffee hasn’t kicked in yet, and you’ve already stepped on a LEGO barefoot before 9 a.m.? Yeah. That kind of morning. That’s the kind of morning where Pancake Sausage Casserole saves the day.

The first time I made this, I had a full house—my sister’s kids were visiting, my partner had invited a couple of friends to crash after a late-night game session (why? I don’t know), and I’d just come off a work deadline that left the kitchen looking like a flour bomb exploded. I needed something fast, something comforting, and preferably something I could make with one eye open. I remembered an old idea I saw on Pinterest for pancake muffins with sausage in them, but who has time for muffin tins when there’s laundry blocking the oven door?

So I improvised. I took pancake mix, sausage, eggs, milk—tossed it all in a casserole dish—and hoped for the best. It puffed up into this golden, sausage-studded wonder that somehow tasted like I’d spent all morning flipping pancakes individually. Everyone devoured it. Even the toddler. Even the sleepy gamer dudes. Even me, standing at the counter in pajama pants, one sock, and a spatula in my hair.

And now? This dish is one of my favorite comfort-food breakfasts. I’ve made it when friends come over for brunch, on holiday mornings with Christmas music playing in the background, and on plain ol’ Tuesdays when I needed a little joy with my coffee.

It’s not perfect—and it doesn’t need to be. Sometimes the edges brown a little too much. Sometimes I forget the vanilla. One time, I added blueberries by accident (I was distracted, okay?), and it turned out surprisingly amazing. The point is, it’s flexible. It forgives you. It feeds you. And honestly, isn’t that what we all need from a recipe sometimes?

Why You’ll Love This Recipe

• So easy, it’s basically magic. You mix stuff in a bowl, pour it in a dish, and bake. That’s it. No flipping, no babysitting.
• Perfect for picky eaters. It’s sweet-ish, savory-ish, and familiar in all the right ways.
• Leftovers are a dream. Slice it up, reheat it in a toaster oven or pan, and you’ve got breakfast on autopilot.
• It’s cozy food. Like putting on fuzzy socks and sipping something warm. But for your belly.
• Great for brunch or potlucks. You’ll be the person everyone asks for the recipe from. Promise.
• Can be made ahead. You can prep the night before and bake in the morning while you stumble toward coffee.

Ingredients Breakdown

Here’s everything you’ll need, plus a few of my unfiltered thoughts along the way:

Pancake Mix – 2 cups

I usually use Krusteaz or Bisquick because I like the texture, but whatever you’ve got on hand works. Just don’t go for anything labeled “low-fat” or “heart-healthy” unless you want a slightly sad, rubbery casserole. We’re not here to be sad today.

Eggs – 2

Eggs help the casserole set and make it more like a baked pancake than a floppy mess. Trust me. I forgot the eggs once and it came out like pancake pudding—not terrible, but definitely not what we were going for.

Milk – 1 1/2 cups

Whole milk is best. I’ve tried almond milk (decent) and oat milk (surprisingly creamy), but water? Hard no. We need some fat in there.

Butter – 1/4 cup, melted

Butter brings that richness. I melt mine in the microwave, usually forget it’s hot, and end up awkwardly dropping the whole bowl into the sink. So… maybe use a mitt. Or just be cooler than me.

Sausage Links – about 10-12, cooked and chopped

Maple sausage is my favorite here. It gives you that sweet-savory combo that’s pure magic. I usually brown them in a skillet the night before if I’m planning ahead (rare), or just microwave the pre-cooked kind (don’t judge me—it’s still delicious).

Vanilla Extract – 1 tsp (optional, but recommended)

Vanilla adds that subtle sweetness and rounds out the flavors. It’s not overpowering, just a cozy little hug in the background.

Maple Syrup – for serving

This one’s non-negotiable. Warm maple syrup over each slice? Yes. Please. Also good with hot honey if you’re into a spicy-sweet vibe.

Optional Add-Ins:

• A handful of shredded cheddar (melty goodness)
• Chopped apples (for a fall twist)
• Dash of cinnamon or nutmeg
• Jalapeños if you’re feeling bold

Step-by-Step Instructions

Here’s how I make it—chaos and all.

1. Preheat the oven to 375°F (190°C).

I almost always forget to do this first, and then I’m standing there with a full casserole like, “Cool, now what?” So yeah—turn that oven on early.

2. Grease your baking dish.

Use butter, cooking spray, or even bacon grease if you’re feeling extra. Don’t skip this unless you want to scrape baked-on pancake off your dish for three days.

3. Cook and chop your sausage.

Brown it in a skillet or microwave it. Let it cool a little before chopping or you’ll end up with a hot grease splash surprise. (Been there. Ouch.)

4. Mix your wet ingredients.

In a big bowl, whisk together eggs, milk, melted butter, and vanilla. Sometimes I get distracted and pour the butter in while it’s still piping hot and end up half-scrambling the eggs. It’s fine. Just whisk a little extra.

5. Add pancake mix.

Stir in the pancake mix until smooth. Don’t overmix—it’s okay if there are a few lumps. This isn’t soufflé.

6. Fold in sausage.

Stir in your chopped sausage (and any extras like cheese or diced peppers). Make sure they’re distributed evenly unless you want to play “who got all the sausage?” at breakfast.

7. Pour into your greased dish.

Spread it out evenly. Sometimes I get fancy and add a few whole sausage links on top for aesthetics. Does it help the flavor? Not really. But it looks cool.

8. Bake for 30–35 minutes.

Check it at the 30-minute mark. It should be puffed and golden on top. A toothpick should come out clean from the center. If the edges start to brown too fast, loosely cover with foil.

9. Let it cool slightly before slicing.

If you cut it too soon, it can fall apart. Not the end of the world, but if you’re trying to impress brunch guests… maybe give it 10 minutes.

Pro Tips & Variations

• Want a bit of kick? Add red pepper flakes or a spoonful of hot sauce into the batter.
• Sweet tooth? Toss in some mini chocolate chips or swirl in fruit preserves before baking.
• Low-carb version? Okay, I haven’t nailed this yet, but almond flour pancake mix kinda works. The texture’s different, though.
• Feeding a crowd? Double the recipe and use two pans. Trust me, it’ll disappear fast.
• Best variation I ever made? Apple-chicken sausage with a touch of cinnamon. It was like fall brunch on a plate.

What to Serve It With

• Fresh fruit or fruit salad – for balance.
• Scrambled eggs or egg bites – if you need more protein.
• Mimosas or bloody marys – because brunch.
• Crispy hash browns – because carbs.
• Hot coffee with cream – because life.

This dish + pajamas + a cozy blanket = weekend goals.

Storage & Reheating Tips

Storage: Let the casserole cool completely before covering and refrigerating. It keeps well for 3–4 days.

Reheating: Oven (350°F for 10–15 min) keeps it crispy. Microwave works too, but I cover with a damp paper towel so it doesn’t dry out.

Freezer: Slice it into portions, wrap in foil or freezer bags, and freeze for up to 2 months. Reheat in toaster oven or microwave (unwrap first, please!).

Oops Moment: I once microwaved it in foil. Do not do that. Sparks will fly. Literally.

Final Thoughts

This casserole has become my breakfast safety blanket. It’s reliable, cozy, a little chaotic—and always, always loved. Whether you’re making it for a brunch crowd or just for yourself on a Tuesday, it delivers that warm, satisfying feeling that says, “Hey, you’ve got this.”

So—how would YOU make it your own? Would you add bacon? Go sweet? Go spicy?

Also… do you eat the crispy edge pieces first too, or is that just me?

Leave a comment, share your twist, or just come say hi. I love hearing about your kitchen wins (and your hilarious fails too).

Happy brunching, friend