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Picture throwing all those classic Sunday morning flavors into one dish that comes out golden and mouthwatering. That's what you'll get here — fluffy pancake layers wrapped around tasty sausage, with hints of maple and gooey cheese if that's your thing. Whenever friends crash at my place or we're just hanging out on a slow morning, this gets whipped up quickly and disappears from the table even faster.
The first time I made this, my family grabbed seconds before I'd even finished dishing it out. Now it's my go-to when I want something special for brunch without any stress – everyone leaves the table happy.
Mouthwatering Ingredients
- Breakfast sausage: Pick from pork, chicken or turkey – pork gives that traditional rich taste, but turkey works great for a lighter option
- Pancake mix: Saves tons of time and creates soft layers. Go for quality mix for extra fluffiness
- Milk: Whole or 2 percent both give you a nice moist result. Either one does the job
- Egg, large: Keeps everything nicely bound together
- Vanilla: Brings a sweet touch. Use pure vanilla if you've got some
- Butter, melted: Adds lovely richness to the batter. Real butter tastes best
- Maple syrup: Not required but that hint of sweetness throughout is amazing. Pure maple gives the nicest flavor
- Cinnamon, ground: Also not needed, but adds wonderful warmth. Fresh ground smells incredible
- Cheddar cheese, shredded: Mix in for a savory cheese element. Sharp cheddar really stands out
- Butter or cooking spray: Both work for prepping your pan. Butter for flavor, spray for easy cleanup
Straightforward Steps
- Begin the Layers:
- Spread half your pancake mixture across the bottom of your greased baking dish
- Add Cheese (optional):
- Sprinkle cheese over the sausage layer for delicious meltiness in every forkful
- Top with Remaining Batter:
- Pour the last half of your pancake mix over everything, making sure to cover all the way to the edges
- Bake It Up:
- Put your dish in the already hot oven and cook for 25-30 minutes. It's done when a toothpick comes out clean
- Create Your Batter:
- Combine pancake mix, milk, egg, vanilla, melted butter, and if you want, add maple syrup and cinnamon. Just mix until combined – don't overdo it!
- Cook the Sausage:
- Crumble and brown sausage in a skillet over medium heat for about 6-8 minutes. Drain off extra fat
- Cool Slightly:
- Let it sit for around 5 minutes before cutting. This helps it hold its shape. Serve while warm with extra maple syrup or a dusting of powdered sugar if you'd like
- Heat Oven & Grease Dish:
- Get your oven going at 375°F (190°C). Coat a 9x13-inch baking dish completely with butter or spray so nothing sticks
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That crispy, cheesy top after baking is unbeatable. The first morning I served this, my twins were arguing over who got more before I'd even finished serving. You can't top moments like that – this dish has become a staple in our home.
Storage Info
Let everything cool down completely. Then either cover the whole thing or cut into portions and put in sealed containers. Leftovers stay good in the fridge for up to four days. Warm them up in your microwave or oven. For longer storage, wrap individual squares tightly and freeze them, then thaw in the fridge before heating.
Easy Substitutions
Any type of sausage fits this dish. Try turkey or chicken for something lighter, or go with plant-based if you don't eat meat. Your favorite pancake mix will work fine – just check package directions if you go gluten-free. Regular milk works great, but almond or oat milk are good dairy-free options. Want different cheese? Give gouda or pepper jack a try for something fun!
Serving Suggestions
This dish loves being the star of brunch. Add some fresh fruit or berry topping, or drizzle with extra syrup if you like things sweet. A simple green salad makes a nice fresh side. Got leftovers? They make amazing breakfast sandwiches, especially with extras like avocado or tomato slices. My kids always vote for crispy hash browns on the side.
Background & Origins
These breakfast bakes are staples in American homes, particularly in Southern and Midwestern regions. Families love how they handle holiday mornings or busy school days. This pancake version puts a cozier, more playful spin on traditional sausage and egg casseroles.
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For busy mornings on the go, try making this in muffin tins instead of a large baking dish. Each step is so basic that even kitchen beginners will nail it. It's so reliable and delicious that you'll find yourself making it again and again.
Frequently Asked Questions
- → Can I switch to turkey or chicken sausage?
Sure, either option is lighter and tastes just as great in this dish.
- → Do I need a specific pancake mix?
Nope, regular or buttermilk pancake mixes will both work to keep it soft and fluffy.
- → Can I leave out the cheddar?
Definitely. Skipping the cheddar is fine if you're not a fan, but it does add some richness.
- → What’s the best way to prep early?
Assemble everything the night before, cover it, and pop it in the fridge. Bake it fresh the next morning.
- → How do I know when it’s done?
Check for a golden top and stick a toothpick in the middle. If it comes out clean, you're good. It usually takes 25-30 minutes.