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–+ servings
Slice of Homemade Pancake Casserole

Pancake Casserole

A fluffy homemade pancake casserole filled with savory breakfast sausage, tender cinnamon-spiced apples, and a hint of vanilla. Baked until golden brown and served with maple syrup, this easy breakfast casserole is perfect for family breakfasts, weekend brunches, and holiday mornings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sausage and Apples
  • 1 lb breakfast sausage mild or regular, casings removed if necessary
  • 1 large crisp apple Granny Smith or Honeycrisp, finely diced
Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp light brown sugar packed
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs large
  • 1.75 cups buttermilk
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
For the Baking Dish and Serving
  • nonstick cooking spray as needed to grease the baking dish
  • pure maple syrup optional, for serving

Equipment

  • 9×13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. Heat a large skillet over medium heat. Add the breakfast sausage and cook for 8–10 minutes, breaking it into small crumbles, until browned and fully cooked. Drain excess grease and allow to cool slightly.
  3. Wash, core, and finely dice the apple into approximately 1/4-inch pieces. Peeling is optional. Set aside.
  4. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  5. In a separate bowl, whisk the eggs, buttermilk, melted and slightly cooled butter, and vanilla extract until combined.
  6. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. The batter should be thick but spreadable, with a few small lumps remaining. Avoid overmixing.
  7. Fold the cooked sausage and diced apple into the pancake batter. Reserve a few tablespoons of sausage and apple pieces for topping if desired.
  8. Transfer the batter to the prepared baking dish and spread evenly with a spatula. Sprinkle any reserved sausage and apple pieces over the surface.
  9. Bake for 30–35 minutes, or until the casserole is golden brown, slightly puffed, and fully set in the center. A toothpick inserted into the middle should come out without wet batter.
  10. Remove from the oven and allow to rest for 5 minutes. Slice into 8 portions and serve warm with optional pure maple syrup.

Nutrition

Calories: 430kcalCarbohydrates: 43gProtein: 16gFat: 22gSaturated Fat: 9gCholesterol: 100mgSodium: 720mgFiber: 2gSugar: 11gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 12mg

Notes

For the fluffiest texture, avoid overmixing the pancake batter. Drain the cooked sausage thoroughly to prevent excess grease. Use a crisp apple variety such as Granny Smith or Honeycrisp. For make-ahead preparation, cook the sausage and combine the dry ingredients in advance, but mix the wet and dry batter ingredients shortly before baking. Refrigerate leftovers in an airtight container for up to 3–4 days or freeze individual portions for approximately 2 months for best quality. Reheat leftovers to 165°F (74°C). Nutrition values are estimates per slice and exclude optional maple syrup.

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