Pancake Sausage Casserole
A delightful dish combining the fluffy comfort of pancakes with savory breakfast sausage and melted cheese, creating an enjoyable layered breakfast experience.
Ingredients
Pancake Batter
- 3 cups pancake mix
- 2.5 cups milk
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling
- 1.5 lbs breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup cream cheese, softened (optional) For extra richness
- 1 tablespoon Butter for greasing
- 1 cup Extra cheese for topping
Instructions
Preparation
- In a mixing bowl, combine pancake mix, milk, eggs, melted butter, and vanilla extract until smooth.
- Heat a non-stick pan or griddle over medium heat.
- Pour batter to make 6-8 thin pancake rounds (about 8-9 inches in diameter).
- Cook each pancake until golden brown on both sides. Set aside to cool slightly.
Baking
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the cheddar and mozzarella cheeses together in a bowl.
- Place 2 pancakes in the baking dish as the first layer.
- Add ⅓ of the cooked sausage, followed by ⅓ of the cheese mixture.
- Repeat with 2 more pancakes, another ⅓ of sausage, and ⅓ of cheese.
- Top with the remaining pancakes, sausage, and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the casserole rest for 10 minutes before cutting.
Serving
- Cut into squares and serve with maple syrup or hot sauce for added flavor.
Notes
To ensure the best results, maintain the consistency of your pancake batter. Let cooked pancakes rest slightly before layering to prevent sogginess. You can experiment with different cheese varieties and fill with alternate proteins or vegetables for variety.