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Pancake Sausage Casserole

Pancake sausage casserole is an easy brunch casserole where browned sausage links bake into fluffy pancake batter with a puffy, golden top. Slice-and-serve casserole-style sausage pancake bake, finished with maple syrup drizzle and a dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pancake Sausage Casserole
  • 12 breakfast sausage links Use fully cooked-ready browned links; arrange in a single layer.
  • 2 cup pancake mix Dry pancake mix for the batter base.
  • 1.5 cup milk For smooth batter.
  • 2 large eggs Helps the casserole set.
  • 1 tbsp maple syrup Plus extra for serving.
  • 1 tsp vanilla extract Adds warm flavor.
  • powdered sugar For dusting after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly.
  2. Cook the sausage links in a skillet over medium heat until browned on all sides, then arrange them in a single layer in the baking dish.
  3. Whisk the pancake mix, milk, eggs, maple syrup, and vanilla until smooth to remove lumps.
  4. Pour the pancake batter over the sausage links and spread it gently so the links are embedded.
  5. Bake for 30–35 minutes at 375°F until the batter is set, the top is golden, and the edges are pulling away from the dish.
  6. Dust with powdered sugar and serve with warm maple syrup.

Notes

Pro tip: browning the sausage first prevents pale spots under the batter and helps the links stay visible. Refrigerate leftovers in an airtight container up to 3 days; reheat individual slices in the oven or microwave until hot. Freezing is not recommended for best pancake texture. For a lighter version, use turkey breakfast sausage and reduce milk by 2 tbsp if your batter looks too thin.