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Imagine rolling out of bed and grabbing a slice of this cozy pancake and sausage bake while it's still warm from the oven. You've got fluffy pancakes meeting savory sausage—perfect when you just wanna chill or wanna feed your whole crew.
My family flips for this during winter breaks. The first time I made it was a super busy Sunday and nobody wanted to stand over a skillet making stacks of pancakes.
Mouthwatering Ingredients
- Pancake mix: Grab a mix you trust to save time. Fewer weird add-ins are best.
- Whole milk: Makes things creamy and soft. Fresh milk gives it the best flavor.
- Large egg: Binds everything nicely and makes it golden.
- Vanilla extract: Gives a cozy, sweet aroma and taste.
- Pure maple syrup: Adds that classic touch of sweetness. Only if you’re craving it.
- Melted butter: Keeps it moist and rich. If you want big flavor, go for European butter.
- Ground cinnamon: Warm spice vibes—perfect when it’s cold outside.
- Shredded cheddar cheese: Melty and makes things extra cheesy. Sharp cheddar punches up flavor.
- Breakfast sausage: Use your fave—spicy, plain, or sweet. Fresh is always better.
- Cooking spray or soft butter: Make sure your dish is greased so cleanup is stress-free.
Tasty How-To Guide
- Fire Up the Oven:
- Crank your oven to 375 so it’s hot and ready.
- Prep the Dish:
- Butter or spray your 9x13 pan, hitting every corner to keep things from sticking.
- Sizzle the Sausage:
- Crumble the sausage into a skillet on medium. Cook till browned all the way with no pink left, then pour off any grease.
- Whip Up the Batter:
- In a big bowl, mix up the pancake mix, egg, milk, butter, vanilla, plus maple syrup and cinnamon if you’re feeling it. Lumps are totally fine.
- Layer It Up:
- Pour half your batter into the prepared pan, smooth it out, pile on all the sausage, add cheese if you want, then cover up with the rest of the batter.
- Bake Away:
- Pop it into the oven’s middle rack. Bake about 25–30 minutes till the top’s golden and a toothpick poked in the center comes out clean.
- Let It Rest & Eat:
- Don’t dig in right away. Wait five minutes so it sets up nice, then cut slices and enjoy with maple syrup if you’re into sweet stuff.
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Best part? Those crunchy golden edges and gooey cheese spots. This is the very first bake my youngest ever helped with. Now he thinks he's the batter-mixing boss.
Storing Leftovers
Once your dish isn’t hot anymore, pop a lid on the pan or tuck slices in an airtight box. Keep in the fridge up to three days. For longer storage, freeze well-wrapped pieces for about four weeks. Thaw in the fridge overnight and heat in the oven so it tastes just-made.
Switch Things Around
Swap in turkey or veggie sausage to lighten it up. Go with almond or oat milk if you like. Any pancake mix—even gluten free—works here. Monterey Jack or mozzarella make tasty cheese swaps if cheddar isn’t your thing.
Fun Ways to Serve
Add a little more syrup, or top with a dollop of Greek yogurt or fresh berries. Got a crowd? Pair it with crispy hash browns or some fruit slices for a full spread.
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Where It Comes From
You’ll find bakes like this at family get-togethers and church potlucks all over. These one-pan comfort foods always bring folks together for special breakfasts.
Common Questions
- → Can I use pre-cooked sausage?
Absolutely! If your sausage is already cooked, just crumble it in. No need to warm it up again.
- → Is it necessary to add the maple syrup?
That's your call—maple syrup gives it some sweetness, but you can skip it or leave it for pouring after it's baked.
- → How do I know when the casserole is done baking?
Watch for a golden brown top. Poke the middle with a toothpick—if it comes out without wet batter, it’s all set.
- → Can this breakfast bake be prepared in advance?
For sure! Put it all together the night before, pop it in the fridge, and bake it fresh the next morning.
- → What sides pair well with this dish?
Serve with yogurt, crisp green salad, or some fresh fruit to make things feel fancy.