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Pancake Sausage Breakfast Bake

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A comforting and indulgent blend of fluffy pancakes, savory sausage, and sweet maple syrup, baked into a satisfying breakfast casserole.

Ingredients

1 lb breakfast sausage, cooked and crumbled

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2 cups buttermilk

¼ cup melted butter (plus extra for greasing)

1 teaspoon vanilla extract

Maple syrup, for serving

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain any excess fat and set aside.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. Pour half of the pancake batter into the prepared baking dish and spread evenly.
  7. Sprinkle the cooked sausage evenly over the batter.
  8. Pour the remaining pancake batter over the sausage layer.
  9. Bake in the preheated oven for 25-30 minutes, or until the pancake bake is golden brown and a toothpick inserted into the center comes out clean.
  10. Let it cool for a few minutes before cutting into squares. Serve with a drizzle of maple syrup.

Notes

  • Vegetarian Option: Swap out the breakfast sausage for vegetarian sausage crumbles or sautéed vegetables like mushrooms, bell peppers, and onions.
  • Sweetened Pancakes: Add a handful of chocolate chips or blueberries to the pancake batter for an extra burst of sweetness.
  • Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the sausage for a spicier version of this dish.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Find it online: http://recipesbyjanet.com/pancake-sausage-breakfast-bake/