Description
A delicious and hearty breakfast casserole combining fluffy pancakes and savory sausage, perfect for a family brunch.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- ¼ cup (60 g) melted butter
- 1 lb (450 g) breakfast sausage (pork, turkey, or chicken)
- 1 small onion, finely diced (optional)
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 cups shredded mozzarella or cheddar cheese
- ½ cup cream cheese, softened
- Fresh thyme (optional)
- Maple syrup, for drizzling
Instructions
- In a skillet, cook sausage (with onion if using) over medium heat until browned and fully cooked.
- Season with pepper and paprika. Drain excess fat and set aside.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients until just mixed (do not overmix).
- Preheat oven to 180°C (350°F). Grease a 9×13-inch baking dish.
- Pour half the pancake batter into the dish and spread evenly.
- Layer cooked sausage on top, then spread cream cheese in dollops and sprinkle with shredded cheese.
- Pour remaining pancake batter over the top.
- Bake for 35–40 minutes, until golden brown and set in the center.
- Let cool slightly before slicing.
- Garnish with fresh thyme if desired.
- Drizzle with warm maple syrup before serving.
Notes
- For a spicier version, add red pepper flakes to the sausage mixture.
- Can substitute buttermilk with regular milk mixed with a tablespoon of vinegar.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 120mg