This dish starts by making golden, homemade pancakes from a simple buttermilk batter. Layered with browned breakfast sausage, it brings the best elements of a diner-style breakfast into one warm, sliceable casserole. It’s like your favorite breakfast platter baked into a satisfying, stackable dish.
Ideal for entertaining or meal prepping, this bake is easy to prepare ahead of time. Just assemble, refrigerate, and bake when you’re ready to serve. And while it’s great on its own, a side of scrambled eggs or fresh fruit makes it even more complete.
Servings and timing:
Total Time: 45 minutes
Yield: 6 servings
Ingredients :
• 1 lb breakfast sausage, cooked and crumbled
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• ¼ cup melted butter (plus extra for greasing)
• 1 teaspoon vanilla extract
• Maple syrup, for serving
Directions :
1. Preheat the oven:
Preheat to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the sausage:
In a skillet over medium heat, cook the sausage until browned and crumbly. Drain and set aside.
3. Prepare the pancake batter:
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
4. Cook pancakes:
Heat a nonstick skillet over medium heat. Cook 6–8 medium pancakes, 2–3 minutes per side, until golden and set aside.
5. Assemble the casserole:
In the baking dish, layer one pancake, sprinkle sausage, and repeat, ending with a pancake on top. Press layers down slightly.
6. Bake:
Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 5 minutes to crisp the top.
7. Serve:
Slice into portions and serve warm with maple syrup.
