Make pancakes and sausage for the whole family at once with this fun sheet pan pancake recipe. Everyone can eat together and there’s no flipping!
Sheet pan pancakes are such an easy way to make breakfast for a crowd in the easiest possible way. The batter is just as easy to throw together as traditional pancakes, but it all bakes to fluffy perfection at once.
This recipe adds browned breakfast sausage to the mix for that sweet and savory flavor pop. Top it with a drizzle of maple syrup or a fried egg for a fabulous brunch treat.
Pancakes are a weekend breakfast favorite for good reason. There is just something about a golden fluffy stack of flapjacks with a bit of butter and syrup.
We still enjoy making them the old fashioned way. In fact we just made our favorite pancake recipe into bunny butt pancakes last weekend.
And I am definitely not trying to talk you out of making them because they are delicious.
But ever since banana sheet pan pancakes came into our lives, our breakfast game has changed. Sheet pan pancakes are like making one giant pancake in the oven, no flipping!
So of course we needed more sheet pan pancakes in our lives. This recipe with breakfast sausage quickly became a new favorite!
Whipping Up the Batter
The longest part of the whole prep is browning the sausage. A bulk mild breakfast sausage is perfect in this recipe.
Just break it up and cook it. You can let it brown while you mix up the rest of the batter.
Speaking of the batter, it has brown sugar mixed in. I love the depth of flavor and warmth it adds.
It almost gives you some maple hints before you even add the syrup. But in a pinch, granulated sugar works as well.
Drain the sausage and stir it in. Pour it into a greased sheet pan and pop it into the oven.
That’s it, easy peasy! You can enjoy your coffee or the company of your housemates while it cooks.
As you might imagine, pieces of this sheet pan pancake are great served warm with maple syrup and/or butter. Top them any way you like regular pancakes.
Or top a piece with a fried egg to lean more towards the savory end of the spectrum. You could even put egg and cheese between two slices and make a McGriddle style breakfast sandwich. That would be so good!
If your family can’t put down an entire 13×18″ pancake in one sitting, don’t despair. This recipe stores and reheats well.
Leftover slices can be stored in an airtight container in the refrigerator for a few days. For longer storage, layer pieces with wax paper in between and freeze for up to three months.
Either way, you can have fresh hot pancakes in almost no time. Just pop a slice on a plate and microwave it for thirty to forty-five seconds and enjoy.
Can I make this sheet pan pancake without sausage?
Yes. You can omit the sausage from this recipe if you prefer. Or use crumbled cooked bacon if you prefer.
Can this recipe be made using pancake mix?
Yes. Stir together 4 cups of Bisquick pancake mix, 4 large eggs, and 2 cups whole milk and let sit for five minutes before adding to the greased sheet pan. Sprinkled the browned sausage over the top and bake at 425F for 15 minutes.
Sausage Sheet Pan Pancake
- 1 lb bulk breakfast sausage
- 4 cups all purpose flour
- ½ cup light brown sugar packed
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs beaten
- 2½ cups milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat oven to 375°F and grease a 13x18x1" half sheet pan.
- Brown breakfast sausage and drain off any excess grease. Set aside to cool.
- In a large bowl, mix together flour, brown sugar, baking powder and salt.
- Add milk, eggs, oil and vanilla. Stir until just combined.
- Mix in browned sausage and pour into greased sheet pan.
- Bake 25-30 minutes or until set and lightly golden brown.
- Let set for 5 minutes, then cut into pieces and serve with maple syrup or your favorite pancake toppings.