Description: A delightful and easy-to-make casserole that combines the best of breakfast – fluffy pancakes and savory sausage – all drizzled with sweet maple syrup. This dish is perfect for a weekend brunch, a holiday gathering, or even a hearty weeknight dinner. The layers of pancakes, sausage, and syrup create a symphony of flavors that will please everyone at the table. It’s a guaranteed crowd-pleaser and a fantastic way to start the day (or end it!).
Ingredients:
- 2 cups pancake mix (such as Bisquick or your favorite brand)
- 1 ¼ cups milk (any type works, including dairy or non-dairy)
- 1 large egg
- 1 lb breakfast sausage (ground or links, casings removed if using links)
- ½ cup maple syrup (plus more for serving)
- Butter or oil for greasing the skillet/baking dish
- Optional: 1/4 cup chopped pecans or walnuts for added texture
Preparation:
Step 1: Cook the Sausage
In a large skillet, preferably cast iron, over medium heat, crumble the breakfast sausage. Cook the sausage, stirring occasionally, until it is browned and fully cooked. This usually takes about 8-10 minutes. Ensure there are no pink pieces of sausage remaining to guarantee it is cooked thoroughly. Using a meat thermometer can be helpful to confirm an internal temperature of 160°F (71°C).
Step 2: Drain Excess Fat
Once the sausage is cooked, carefully drain any excess fat from the skillet. Excess grease can make the casserole heavy and greasy, detracting from the overall flavor and texture. Use a spoon or spatula to hold back the sausage while pouring the fat into a heat-safe container. Dispose of the fat properly. Alternatively, you can use paper towels to absorb the grease.
Step 3: Prepare Pancake Batter
In a large mixing bowl, whisk together the pancake mix, milk, and egg until the batter is smooth. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough pancakes. Let the batter sit for about 5 minutes to thicken slightly. This allows the gluten in the pancake mix to relax, resulting in a more tender pancake.
Step 4: Cook Pancakes
Heat a lightly oiled skillet or griddle over medium heat. You can use butter, cooking oil, or a non-stick spray to prevent the pancakes from sticking. Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set. This usually takes about 2-3 minutes per side. Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Repeat this process until all the batter is used, making sure to keep the cooked pancakes warm. You’ll need at least 6 pancakes for layering in the casserole, but feel free to make more if you want thicker layers. A good tip is to place the cooked pancakes on a baking sheet in a warm oven (around 200°F or 93°C) until you are ready to assemble the casserole.
Step 5: Assemble Casserole
Grease a 9×13 inch baking dish with butter or cooking spray. This ensures the casserole won’t stick to the dish during baking. Place a pancake at the bottom of the dish, followed by a layer of the cooked sausage. Drizzle generously with maple syrup. Repeat the layers – pancake, sausage, maple syrup – until all ingredients are used, ending with a pancake on top. If desired, pour a bit more maple syrup over the top pancake for added sweetness and visual appeal. At this stage, you can sprinkle chopped pecans or walnuts over the top for extra texture and flavor.
Step 6: Bake (Optional but Recommended)
Preheat your oven to 350°F (175°C). Bake the assembled casserole for 10-15 minutes to meld the flavors and warm everything through. The baking process allows the pancakes to absorb the maple syrup and sausage juices, creating a cohesive and delicious dish. Keep an eye on the casserole to prevent the top from browning too much. If it starts to brown too quickly, cover it loosely with aluminum foil.
Step 7: Serve
Remove the casserole from the oven and let it cool slightly before slicing. Cut into squares and serve warm with additional maple syrup on top. A dusting of powdered sugar or a dollop of whipped cream can also be a nice addition.
Why You Will Love This Recipe:
This Pancake Sausage Casserole is a delightful twist on classic breakfast flavors. It’s incredibly easy to make, perfect for feeding a crowd, and offers a wonderful combination of sweet and savory. The layers of fluffy pancakes, savory sausage, and sweet maple syrup create a comforting and satisfying meal that’s sure to become a family favorite. Plus, it’s customizable – add your favorite nuts, fruits, or spices to personalize the recipe to your liking.
Serving Suggestions:
- Serve warm with extra maple syrup on the side.
- Add a dusting of powdered sugar for a touch of sweetness.
- Top with fresh berries, such as strawberries, blueberries, or raspberries.
- Serve with a side of scrambled eggs or bacon for a complete breakfast.
- A dollop of whipped cream or Greek yogurt adds a creamy element.
- Pair with a glass of orange juice or a cup of coffee.
Tips:
- For a spicier kick, use hot breakfast sausage.
- To save time, cook the sausage and pancakes ahead of time and assemble the casserole just before baking.
- You can also assemble the casserole the night before and bake it in the morning for an even easier breakfast.
- If you don’t have pancake mix, you can make your own pancakes from scratch using a basic recipe of flour, baking powder, sugar, salt, milk, egg, and melted butter.
- Feel free to experiment with different types of syrup, such as blueberry or pecan syrup.
- Adding a layer of shredded cheese, such as cheddar or Monterey Jack, can create a savory twist.
- For a healthier version, use whole wheat pancake mix and lean turkey sausage.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients used.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 20-25g per serving
- Sodium: Approximately 800-1000mg per serving
Conclusion:
The Pancake Sausage Casserole is more than just a meal; it’s an experience. It’s the kind of dish that brings people together, sparks conversation, and creates lasting memories. Whether you’re serving it for a special occasion or simply want to elevate your everyday breakfast, this casserole is sure to impress. Its simplicity, versatility, and delicious flavor make it a winner every time. So gather your ingredients, preheat your oven, and get ready to enjoy a breakfast that’s both comforting and extraordinary.
Questions and Answers about this Recipe:
Q1: Can I make this casserole ahead of time?
A: Yes, absolutely! You can assemble the casserole the night before and store it covered in the refrigerator. In the morning, simply bake it as directed. This is a great time-saver, especially if you’re preparing breakfast for a crowd. Allow a few extra minutes of baking time since it will be starting from cold.
Q2: Can I use different types of sausage?
A: Of course! Feel free to experiment with different flavors of sausage. Italian sausage, chorizo, or even vegetarian sausage alternatives can work well. Just be sure to cook the sausage thoroughly before adding it to the casserole.
Q3: What if I don’t have maple syrup? Can I use something else?
A: While maple syrup is the traditional choice, you can substitute it with other sweeteners if needed. Honey, agave nectar, or even a brown sugar syrup can be used as alternatives. Keep in mind that the flavor profile will be slightly different.
Q4: Can I add fruit to this casserole?
A: Definitely! Adding fruit can create a delightful flavor combination. Berries such as blueberries, raspberries, or sliced strawberries work particularly well. You can add them in layers along with the sausage and pancakes or sprinkle them on top before baking.
Q5: Is this casserole suitable for freezing?
A: While you can freeze the Pancake Sausage Casserole, the texture of the pancakes may change slightly upon thawing. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
