Sausage Sheet Pan Pancake

stack of two square slices of sheet pan pancake with chunks of breakfast sausage baked inside.

Make pancakes and sausage for the whole family at once with the help of a sheet pan. Everyone can eat together and there's no flipping!

Prep Time10

Cook Time30

Additional Time5

Total Time45

Servings: Servings

Author: Carlee

Ingredients

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

Instructions

Preheat oven to 375°F and grease a 13x18x1" half sheet pan.
Brown 1 lb bulk breakfast sausage and drain off any excess grease. Set aside to cool.
In a large bowl, mix together 4 cups all purpose flour, ½ cup light brown sugar, 1 Tablespoon baking powder and ½ teaspoon salt.
Add 2½ cups milk, 4 large eggs, ¼ cup vegetable oil and 2 teaspoons vanilla extract. 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.

Notes

Storing leftovers: If your family can't put down an entire 13x18" 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.

Nutrition

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