Pancake and sausage casserole is a mashup of so many of our breakfast favorites. It is somewhat similar to a french toast bake, but with yummy pancakes, plenty of sausage, maple syrup, and scrambled eggs. You can assemble it the night before, so all you have to do is bake it in the morning, making it perfect for holidays and special occasions.

Pouring maple syrup over a slice of breakfast casserole with pancakes with crumbled sausage between the layers baked in an egg mixture.

This pancake and sausage casserole takes breakfast bakes to a whole new level. It is sweet and savory and super fun to eat.

It is great for a weekend brunch or even Christmas morning. However, we like to enjoy it as a breakfast for dinner option.

By now, you know we love a good egg casserole. The sausage gravy breakfast casserole is still one of our favorites, and the sausage hashbrown egg bake is right up there, too.

We also love sausage and waffle breakfast casserole, so using pancakes isn’t that far off. It almost tastes like a McGriddle in casserole form.

Tips, Tricks & Alterations

You can make homemade pancakes if you would like, but the frozen pancakes from the grocery store are the perfect size and make putting the casserole together really easy.

For the fun fan like presentation, just cut them in half and line them up in a greased pan. Baking them this way gives you slightly crisp edges with a fluffy french toast like base.

They almost look like a bunch of little pancake and sausage tacos in the dish. For some reason, that presentation really makes me smile.

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If you want to avoid the crispy edges, just cut the pancakes into wedges and distribute them in the pan. That way, all of the bits of pancake have a chance to soak up the egg mixture.

Casserole dish filled with pancake halves that are arranged with the cut side down and curved edges up with sausage between the pancakes making them almost look like tacos with egg and milk mixture being poured over them.

Casserole dish after all of the egg mixture has been poured in with the pancakes and sausage, ready to soak in the fridge for a few hours.

Little Dude likes it better this way. He prefers the custard soaked pancake pieces to the crispy bits.

Make sure to get some of the sausage bits between the pancakes. That helps to ensure everyone gets sausage and helps the pancakes to soak up more custard.

We like serving our pancake bake with more maple syrup. You can also enjoy it plain, dusted with powdered sugar, or topped with your favorite pancake toppings.

Storing leftovers

You can store leftover breakfast casserole in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay good for up 4 days.

Just pop a slice in the microwave for about a minute to reheat.

You can also freeze individual pieces to enjoy later if you want. They will last for several months in the freezer and reheat well.

Baked casserole showing toasted edges on the pancakes with sausage between the layers and most of the egg mixture soaked into the pancakes giving them a french toast like texture.

Pouring maple syrup over a piece of pancake and sausage bake on a small plate.

Prepping Ahead

Casseroles like this are best if they are allowed to soak up the egg mixture for several hours. So they are perfect for prepping the night before and baking in the morning.

You really want to assemble the casserole at least a couple of hours before you plan to bake it, but up to 36 hours is perfectly fine. Just wrap it in plastic wrap and keep it chilled until you preheat the oven.

When you turn the oven on, take the casserole out of the refrigerator to take some of the chill off. Once the oven is preheated, bake it to perfection.

You can also assemble the casserole and freeze it. Wrap it tightly and freeze for up to 3 months.

Pull the casserole out of the freezer and allow to defrost completely in the refrigerator before baking.

Bite of pancake and sausage bake on fork showing the fluffy texture of the pancakes after they have soaked in the egg mixture, ready to eat.

I hope you enjoy this yummy breakfast casserole. For more tasty inspiration, check out my collection of breakfast recipes. There is something there for every occasion.

5 from 1 rating

Pancake and Sausage Casserole

Author: Carlee

Servings: Servings

This pancake and sausage casserole takes breakfast bakes to a whole new level. It is sweet and savory and super fun to eat. It is also a great make ahead breakfast for weekends or holidays.

Prep: 15

Cook: 1

Chill Time 2

Total: 3 15

Ingredients

Makes: 9 x 13inch rectangle

Instructions

Spray a 9×13-inch casserole dish with nonstick spray.
Cut the pancakes in half and arrange cut side down in a casserole dish. You should be able to get 3 equal rows.
32 ounces frozen pancakes
Brown and crumble the sausage in a skillet over medium heat. Drain any excess grease.
1 pound bulk breakfast sausage
Distribute the sausage between and around the pancakes in the casserole dish.
In a mixing bowl, beat together the eggs, milk, maple syrup, and salt. Pour over the pancakes and sausage.
8 large eggs, 2 cups milk, ¼ cup maple syrup, ¼ teaspoon salt
Tightly cover with plastic wrap and refrigerate for at least 2 hours, but up to 36 hours.
When ready to bake, preheat the oven to 350℉. While the oven is preheating, remove the plastic wrap and allow the casserole to sit at room temperature to start taking the chill off.
Bake for 50-60 minutes or until the egg mixture is set in the center.
Let set for a few minutes before serving. Served dusted with powdered sugar or with an extra drizzle of maple syrup if desired.