This cozy Pancake Sausage Casserole Recipe bakes pork sausage, flour, milk, and eggs into one warm, sweet-and-savory breakfast dish.
Okay, real talk: I didn’t invent this recipe in some test kitchen with soft lighting and a team of assistants. I came up with it in a drafty cabin at deer camp, with exactly one cup of hot coffee left, two cranky kids underfoot, and a pack of guys who eat like linebackers and expect pancakes before sunrise.
That morning? I was this close to just tossing them a box of cereal and going back to bed. But I really wanted to give everyone something hot and homemade. I just didn’t want to stand over a griddle flipping pancakes one-by-one while everyone else got to eat together. That always happens, right? You end up being the last one to sit down, and your pancakes are sad and cold.
So, I started tossing things in a bowl. Sausage. Pancake-ish batter. A splash of vanilla because why not. And when it came out of the oven? It smelled like Saturday mornings. It tasted like pancakes and sausage had a baby—and it worked. Everyone ate. No one had to wait. I got to sit down with a warm plate too. That’s a win in my book.
Why You’ll Love This Pancake Sausage Casserole Recipe?
Let’s start with the obvious: It tastes like the best parts of breakfast—sweet, fluffy pancake vibes and that savory, hearty sausage bite—all in one dish. It’s like brunch without the chaos.
But it’s also super low-fuss. One bowl, one baking dish, and done. It feeds a crowd, it reheats like a dream, and you can switch things up a million different ways depending on your mood (or, let’s be real, what’s left in the fridge).
It’s also a little nostalgic. I don’t know if it’s the vanilla, the brown sugar, or the fact that it reminds me of sitting at the kitchen table in fuzzy socks—but something about it just feels like home.
Ingredient Notes:
The beauty of this recipe? It’s super forgiving. Use what you’ve got and make it your own.
-
1 lb pork breakfast sausage – Bulk sausage works best. You want that savory flavor all throughout.
-
4 cups all-purpose flour – The base for your pancake-y magic. Don’t overthink it.
-
¼ cup white sugar + ¼ cup brown sugar – This combo gives it sweetness and a little warmth from the molasses in the brown sugar.
-
4 teaspoons baking powder – Fluff insurance.
-
½ teaspoon salt – Just enough to balance things out.
-
4 eggs – Structure and richness. Also, eggs are just breakfast’s MVP, let’s be honest.
-
2½ cups milk – Whole milk is best, but I’ve made it with 2% and even oat milk once in a pinch. Still tasted great.
-
¼ cup vegetable oil – Adds moisture. Melted butter works too if that’s what you’ve got.
-
1 teaspoon vanilla extract – Optional, but it pulls the whole “pancake” vibe together.
How To Make Pancake Sausage Casserole?
Step 1: Preheat and Prep
Set your oven to 375°F and spray a 9×13″ baking dish with nonstick spray. I usually toss it in the oven while it preheats to give it a little head start (crispy bottoms = happy me).
Step 2: Brown the Sausage
Cook the sausage in a skillet over medium heat until it’s browned and crumbly. Drain it, unless you love a little extra richness—totally your call.
Step 3: Make the Batter
In a large bowl, whisk together your flour, sugars, baking powder, and salt. Then add in the eggs, milk, oil, and vanilla. Stir just until combined. Don’t stress if it’s not perfectly smooth—lumps mean love.
Step 4: Stir in the Sausage
Add the browned sausage to the batter and give it a good stir. It’ll smell like a diner in the best way.
Step 5: Bake It
Want To Save This Recipe?
Pour the mixture into your hot baking dish. Spread it out evenly and bake for about 25 minutes, or until a toothpick in the center comes out clean. It should look golden and a little puffy.
Step 6: Let It Rest, Then Dig In
Let the casserole sit for about 10 minutes before slicing. I know, it’s hard to wait—but it sets up nicely and slices better. Then top it with syrup, a pat of butter, or maybe even powdered sugar if you’re feeling extra.
Storage Options:
If you somehow don’t eat it all in one sitting, wrap up the leftovers and store them in the fridge for up to four days. It reheats beautifully in the microwave, or in the oven if you’ve got time.
Want to freeze it? Totally works. Just cut it into squares, wrap individually, and freeze. Then pull out what you need, reheat, and boom—breakfast on a random Wednesday just got 10x better.
Variations and Substitutions:
What I love about this recipe is how flexible it is. Here’s how you can switch it up:
-
Add shredded cheddar or pepper jack for a savory kick
-
Use maple or spicy sausage to mix up the flavor
-
Throw in chopped apples or blueberries for a fruity twist
-
Sub in pancake mix if you’re short on time (just adjust sugar/baking powder)
-
Make it vegetarian with plant-based sausage
-
Use almond or oat milk and a flax egg if you’re going dairy- or egg-free
Honestly, once you’ve made it once, you’ll start thinking of 15 ways to do it again differently.
What to Serve with Pancake Sausage Casserole?
This casserole is the star, but here are some sidekicks:
-
Fresh fruit or berry compote
-
A crispy side of bacon (yes, more sausage and bacon is allowed)
-
A green smoothie if you’re trying to feel balanced
-
Hot coffee or cold brew—non-negotiable
-
A mimosa, if the day calls for it
Frequently Asked Questions:
Can I cut the recipe in half?
Totally. Use an 8×8″ pan and reduce the bake time by a few minutes.
Can I make this sweet instead of savory?
Sure can—just skip the sausage and add cinnamon and blueberries. Maybe a handful of chocolate chips too?
Do I have to use vanilla?
Nope. But a little goes a long way in making this taste like a pancake party.
Give this Pancake Sausage Casserole Recipe a try next time you’re craving something cozy, shareable, and no-fuss. Whether it’s a lazy Sunday, a busy school morning, or a cabin breakfast before a day in the woods—this one hits the spot every time.
Did you change it up? Add something weird that worked? Serve it with syrup and a side of sass?
Tell me all about it. I want to hear your spin. Let’s talk casserole.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pancake Sausage Casserole Recipe
Ingredients
- 1 16-ounce package bulk pork breakfast sausage
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 2½ cups milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Nonstick cooking spray for greasing the baking dish
Instructions
Preheat the Oven and Prepare the Baking Dish
- Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray. Place the dish in the oven to warm while preparing the remaining ingredients.
Cook the Sausage
- In a large skillet over medium heat, cook the pork sausage until browned and crumbled. Drain excess fat. Set aside to cool slightly.
Prepare the Batter
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until combined.
- In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Stir to combine.
Combine the Batter and Sausage
- Add the wet ingredients to the dry ingredients and mix just until the batter is formed. Avoid overmixing. Gently fold the cooked sausage into the batter.
Assemble and Bake
- Carefully remove the preheated baking dish from the oven and pour in the prepared batter. Spread evenly with a spatula.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool and Serve
- Allow the casserole to cool for approximately 10 minutes before slicing. Serve warm with butter, maple syrup, or your preferred topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
