Sausage Oven Pancake Square
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I found this fun recipe for sausage oven pancake square in a Betty Crocker magazine I received and knew I wanted to give it a try. It looked like one of those quick and easy recipes that would be perfect for breakfast, but also felt a little more special than the usual morning meal. It is a tasty change from standard pancakes and sausage, all baked together in one dish for an easy family breakfast.
One of the things that really caught my attention was the sweet and savory combination. I have always loved the flavor of sausage with maple syrup, so the idea of pairing those flavors in an oven pancake sounded especially good to me. If you are a fan of that same sweet-and-salty breakfast combination, this recipe is definitely one worth trying.
My whole family ended up loving this dish. In fact, everyone was asking for seconds, so next time I plan to double the recipe. The only change I made was using 1 pound of sausage instead of the 12 ounces called for, and it worked out great.
One little tip I discovered while making it is that after you pour the batter over the sausage and cheese, it helps to use a knife to gently spread the batter around. I first tried using a rubber spatula, but the knife worked much better for evenly moving the batter where it needed to go. It is a simple trick, but it made putting the dish together much easier.
Ingredients for Sausage Oven Pancake Square
- PORK SAUSAGE (I LIKE MAPLE FLAVORED)
- CHEDDAR CHEESE
- LARGE EGG
- MILK
- MAPLE-FLAVORED SYRUP
- VEGETABLE OIL (I ALWAYS USE CANOLA)
- FLOUR
- BAKING POWDER
- SALT
Instructions for Sausage Oven Pancake Square
Cook the sausage in a skillet over medium heat, stirring often, until it is fully cooked and no longer pink. Once it is done, drain the sausage on paper towels to remove any excess grease.
Spread the cooked sausage evenly in an 8-inch or 9-inch square baking dish. Sprinkle the cheese over the top of the sausage so it is ready for the batter.
In a large bowl, whisk together the egg, milk, oil, and 2 tablespoons of the maple syrup until everything is well combined. Add in the flour, baking powder, and salt, then whisk again until the batter is smooth.
Pour the batter evenly over the sausage and cheese. If needed, use a knife to gently spread the batter around to cover the filling more evenly.
Bake at 350 degrees for 25 to 30 minutes, until the top is golden brown and the pancake is set. Serve warm with the remaining maple syrup drizzled over the top.
Frequently Asked Questions
Can I use any type of sausage?
Yes. Breakfast sausage works best, but you can use mild, hot, or even turkey sausage depending on your preference. Just make sure it is fully cooked and drained before adding it to the baking dish.
What kind of cheese works best in this recipe?
Cheddar is a great option because it melts well and pairs nicely with the sausage and maple syrup. However, Colby Jack, Monterey Jack, or a cheddar blend would also work well.
Can I make this recipe ahead of time?
This recipe is best served fresh from the oven, but you can cook the sausage ahead of time to save prep time. You can also reheat leftovers for an easy breakfast the next day.
Why do I need to drain the sausage?
Draining the sausage helps keep the dish from becoming greasy. It also helps the pancake batter bake up with a better texture.
How do I know when the oven pancake is done?
It is ready when the top is golden brown and the center is set. You can also insert a knife into the middle to make sure the batter is fully cooked.
Can I serve this without maple syrup?
Yes, but the maple syrup adds a delicious sweet and savory contrast that really makes the dish special. If you enjoy sausage with pancakes, you will probably love it served with syrup.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm larger portions in the oven until heated through.
Tips and Tricks
- Cook the sausage until it is fully browned, then drain it well on paper towels. This helps keep the finished dish from turning out greasy.
- Spread the sausage evenly in the baking dish so you get sausage in every bite. The same goes for the cheese, which should be sprinkled as evenly as possible over the top.
- After pouring the batter over the sausage and cheese, use a butter knife to gently spread it around if needed. This works especially well for helping the batter settle evenly into the corners of the dish.
- Use a baking dish that is close to the size called for in the recipe. If the dish is too large, the pancake may end up too thin. If it is too small, it may take longer to bake.
- If you want a little more flavor, try using sharp cheddar cheese. It gives the dish a richer, more savory taste that pairs really well with the sausage and maple syrup.
- Watch the baking time near the end. You want the top golden brown and the center set, but you do not want to overbake it or the pancake can get dry.
- Let it rest for a few minutes before cutting and serving. This helps it set up a little more and makes it easier to slice.
- Warm the maple syrup before serving for the best flavor. That little extra step makes the sweet and savory combination even better.
FOR MORE RECIPES LIKE THIS, TRY:
- Hashbrown Crusted Quiche with Sausage
- Sausage Egg and Cream Cheese Sausage Bake
- Hearty Sausage n’ Hasbrowns
- Sheet Pan French Toast
Sausage Oven Pancake Square
Real Mom Kitchen
Equipment
Ingredients
- 12 oz pkg pork sausage (I like maple flavored)
- 1 cup cheddar cheese shredded
- 1 egg
- ¼ cup milk
- 2 Tbsp maple-flavored syrup
- 1 Tbsp vegetable oil I always use canola
- ½ cup flour
- 1 tsp baking powder
- ⅛ tsp salt
- maple-flavored syrup for serving
Instructions
- Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels.
- Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage.
- In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese.
- Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.
