Pancake Sausage Casserole

By Ava
•
November 25, 2025
•
Reading time: 6 min

Tip: save now, make later.

Serves 4–6

Pancake Sausage Casserole is a hearty breakfast dish that combines fluffy pancakes and savory sausage in one easy-to-make meal. Imagine soft pancakes layered with seasoned sausage and baked until everything is warm and a little golden on top. It’s a simple way to bring together the sweet and salty flavors that so many of us love at breakfast time.

I love making this casserole when I want to feed a crowd without standing over the stove flipping pancakes all morning. It’s one of those dishes that feels special but doesn’t require a ton of effort. Plus, the leftovers are fantastic the next day—just pop a slice in the toaster or microwave, and you’re all set.

My favorite way to serve this is with a drizzle of maple syrup and a little fresh fruit on the side. The sweetness from the syrup perfectly balances the savory sausage, making every bite a little celebration in my mouth. If you like breakfast that sticks to your ribs and brings everyone around the table, this casserole is a winner in my book.

Key Ingredients & Substitutions

Breakfast Sausage: This adds a nice savory flavor and texture. If you want less fat or spice, turkey sausage or plant-based sausage work well too. Just be sure to cook it fully before layering.

Pancake Batter: Use your favorite pancake mix or homemade batter. For a lighter option, swap whole milk for almond or oat milk. Avoid overmixing to keep pancakes fluffy.

Cheddar Cheese & Bacon: Sharp cheddar melts beautifully and adds sharpness. You can switch to mozzarella or Monterey Jack for a milder cheese. For bacon, cooked crumbled ham or extra sausage can be used.

Gravy: The creamy sausage gravy ties it all together. If dairy-free, use a plant-based butter and milk substitute. Spices like cayenne or smoked paprika give it extra warmth but can be left out if you prefer mild flavors.

How Do I Layer the Batter and Sausage Without Mixing Them?

The key is to pour half the batter first, spread it gently to cover the pan, then sprinkle the cooked sausage evenly on top. Pour the remaining batter slowly over the sausage so it forms a second pancake layer around and between the sausage pieces.

Use the back of a spoon or spatula to gently spread the batter; don’t stir it in.
Place the sausage evenly to avoid clumps in one spot – this ensures every bite has sausage.
Pour batter slowly to avoid displacing the sausage pieces—think of it as a light shower rather than a rush.

This layering creates pockets of sausage between pancake layers, resulting in a moist, flavorful casserole that bakes evenly without mixing the layers into a single dense mass.

Equipment You’ll Need

9×13-inch baking dish – perfect size for layering batter and sausage and baking evenly.
Large mixing bowls – one for dry ingredients and one for wet; makes mixing easier and keeps batter smooth.
Whisk – helps blend your pancake batter without lumps.
Nonstick skillet – great for cooking the sausage evenly without sticking.
Wooden spoon or spatula – to break up sausage and gently spread batter.
Saucepan – to make smooth, creamy sausage gravy.

Flavor Variations & Add-Ins

Swap breakfast sausage with spicy chorizo for a bolder, smoky flavor.
Use pepper jack cheese instead of cheddar to add a little heat and creaminess.
Mix in sautéed bell peppers or mushrooms with the sausage for extra veggies and texture.
Top with fresh herbs like chives or parsley after baking for a fresh pop of color and flavor.

How to Make Pancake Sausage Casserole

Ingredients You’ll Need:

For The Pancake Batter and Sausage:

2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 cups whole milk
2 large eggs
¼ cup unsalted butter, melted
1 pound breakfast sausage (mild or spicy), casing removed
1 cup sharp cheddar cheese, shredded
6 slices bacon, cooked and crumbled
¼ cup green onions, thinly sliced (optional garnish)

For The Gravy:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
Salt and pepper, to taste
Pinch of cayenne pepper or smoked paprika (optional)

How Much Time Will You Need?

This casserole takes about 15 minutes to prep, plus 25-30 minutes to bake, and a few minutes to make the gravy. All together, you’ll have a delicious breakfast or brunch ready in about 45 minutes.

Step-by-Step Instructions:

1. Preheat and Prepare:

Start by heating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so your casserole won’t stick.

2. Cook Sausage:

In a skillet over medium heat, cook the sausage. Break it up with a spoon as it browns, cooking until it’s no longer pink, about 6-8 minutes. When done, drain any extra grease and set the sausage aside.

3. Make Pancake Batter:

In one bowl, whisk together the flour, baking powder, sugar, salt, and black pepper. In another bowl, beat the milk, eggs, and melted butter. Pour the wet mix into the dry and stir just enough to combine. Don’t overmix; small lumps are okay!

4. Layer Your Casserole:

Pour half of your pancake batter into the greased dish and spread it evenly. Sprinkle half of the cooked sausage over this batter layer. Then pour the rest of the batter over the sausage gently, spreading to cover. Finally, sprinkle the remaining sausage on top.

5. Bake:

Place the dish in the oven and bake uncovered for 20-25 minutes. Check when the pancake looks set and has a light golden color on top.

6. Add Cheese and Bacon:

Take the casserole out of the oven. Sprinkle shredded cheddar cheese and crumbled bacon all over the top. Return the dish to the oven and bake for another 5-7 minutes until the cheese melts and bubbles.

7. Make Sausage Gravy:

Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it bubbles and turns lightly golden. Slowly whisk in the milk, stirring constantly until the gravy thickens and bubbles. Add salt, pepper, and if you like, a pinch of cayenne or smoked paprika for a little warmth.

8. Serve and Enjoy:

Cut the casserole into squares, plate, and spoon warm sausage gravy on top. Garnish with sliced green onions if you like a fresh, mild onion flavor. Serve hot and enjoy!

Can I Use Frozen Sausage for This Recipe?

Yes, but be sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking thawed sausage ensures even browning and safety.

Can I Make This Casserole Ahead of Time?

Absolutely! Assemble the casserole up to the cheese and bacon topping, then cover and refrigerate overnight. Add the cheese and bacon just before baking for best results.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. The sausage gravy can be warmed separately and poured on top.

Can I Substitute The Milk in The Gravy?

Yes, you can use any milk you prefer, like almond, oat, or soy milk. Just keep in mind that dairy-free milks may slightly change the gravy’s texture and flavor.