Pancake Sausage Casserole Recipe
This Pancake Sausage Casserole combines savory breakfast sausage with a lightly sweet pancake-style batter for a hearty, oven-baked morning dish.
8 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Additionally, ensure the baking powder and sausage are labeled gluten-free, as some commercial products may contain hidden gluten.