Tired of flipping pancakes one by one, trying to keep a batch warm while you cook the rest? We’ve all been there. This Sausage Cheese Sheet Pan Pancakes recipe is the game-changing solution for a delicious, hot breakfast served all at once. Imagine a fluffy, golden pancake, baked to perfection in a single pan, studded with savory sausage and gooey, melted cheese. It’s the perfect savory twist on a breakfast classic.
This recipe combines the ease of a casserole with the beloved flavor of pancakes. It’s an entire breakfast baked on one pan, meaning minimal cleanup and maximum flavor. Whether you’re feeding a hungry family on a Saturday morning or need a brilliant brunch dish, this oven-baked pancake will become your new favorite. It’s a fantastic recipe, much like these quick and easy breakfast burritos for busy mornings.
Why This Sausage Cheese Sheet Pan Pancakes Recipe is a Game-Changer
Forget standing over a hot stove. With this recipe, you simply mix the batter, pour it onto a sheet pan, add your toppings, and bake. It’s a set-it-and-forget-it approach to breakfast that delivers consistently perfect results.
- Effortless: No flipping required! The oven does all the work, ensuring your pancakes are cooked evenly every time.
- Feeds a Crowd: This recipe makes enough to serve the whole family at once. No more eating in shifts.
- Customizable: Easily swap out the sausage or cheese to create your own perfect flavor combination.
- One-Pan Cleanup: The beauty of a sheet pan meal is the minimal mess. Spend more time enjoying your meal and less time washing dishes.
The Key Ingredients: Building Blocks of Flavor
The magic of this dish comes from simple, high-quality ingredients coming together perfectly. Here’s what you’ll need.
For the Pancake Batter
A simple, from-scratch batter is the foundation. All-purpose flour provides the structure, baking powder gives it a lift, and a touch of sugar balances the savory elements. Milk and eggs bind it all together, creating a tender, moist pancake base.
The Savory Stars: Sausage & Cheese
We use a pound of breakfast sausage, which brings a robust, savory flavor that is the heart of this dish. For the cheese, sharp cheddar is our top pick for its classic taste and excellent melting quality. It creates a delicious, cheesy crust on top.
Optional Garnishes
While delicious on its own, a drizzle of maple syrup adds a wonderful sweet and savory contrast. Freshly chopped chives or parsley can also add a touch of freshness and color before serving.
How to Make Sausage Cheese Sheet Pan Pancakes: A Step-by-Step Guide
Follow these simple steps to create the most delicious oven-baked pancakes you’ve ever had.
- Preheat and Prep: Start by preheating your oven to 425°F (220°C). Grease a standard 18×13-inch half-sheet pan generously with butter. While the oven heats, cook the breakfast sausage in a skillet over medium-high heat until browned and crumbled. Drain off any excess grease.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Creating a well in the center helps incorporate the wet ingredients evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs and milk together until smooth.
- Create the Batter: Pour the wet ingredients into the well of the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. A few lumps are perfectly okay—be careful not to overmix, as this can make the pancakes tough.
- Assemble the Pancakes: Pour the batter into the prepared sheet pan and spread it into an even layer. Sprinkle the cooked sausage crumbles and shredded cheddar cheese evenly over the top.
- Bake to Perfection: Bake for 15-20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- Serve and Enjoy: Let it cool for a few minutes before slicing into squares. Serve warm, with a drizzle of maple syrup if desired.
Pro Tips for Perfect Oven-Baked Pancakes
These Sausage Cheese Sheet Pan Pancakes are incredibly simple, but a few expert tips will guarantee success.
- Don’t Overmix the Batter: A lumpy batter is a good thing! Overmixing develops the gluten in the flour, resulting in tough, chewy pancakes instead of light and fluffy ones.
- Use a Hot Oven: Preheating your oven is crucial. The high heat helps the pancake rise quickly and cook evenly, creating that perfect texture.
- Grease the Pan Well: Don’t be shy with the butter or cooking spray. A well-greased pan is essential for preventing the pancake from sticking and ensures easy removal.
Delicious Variations to Try
This recipe is a fantastic starting point. Feel free to get creative with different meats, cheeses, and add-ins to make it your own.
Meat Swaps
Not a fan of sausage? Try using crispy crumbled bacon, diced ham, or even Canadian bacon. For a similar dish with a fun twist, you could draw inspiration from these savory ham and egg cups.
Cheese Please
Change up the flavor profile with different cheeses. Monterey Jack or Pepper Jack will add a little spice, while a smoked Gouda can bring a deep, smoky flavor. If you love cheesy recipes, you might also enjoy this hot honey chicken quesadilla.
Veggie Power
Add some vegetables for extra flavor and nutrition. Sautéed onions, bell peppers, or mushrooms would be delicious additions. Just be sure to cook them before adding them to the batter to avoid excess moisture.
Serving Suggestions
These savory pancakes are a meal in themselves, but they also pair wonderfully with a few simple sides. A fresh fruit salad can provide a light, sweet contrast. For a truly decadent brunch, serve with a side of breakfast potatoes and a dollop of sour cream or a drizzle of hot sauce.
Storage, Freezing, and Reheating Instructions
One of the best parts about this recipe is that it’s perfect for meal prep. Here’s how to store and enjoy your leftovers.
Storing Leftovers
Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
Freezing for Later
This recipe freezes beautifully. Cut the pancake into individual squares and place them on a baking sheet in the freezer. Once frozen solid, transfer the squares to a freezer-safe bag or container. They will keep for up to 3 months.
The Best Way to Reheat
For the best texture, reheat individual squares in a toaster oven or air fryer until warmed through and slightly crispy. You can also microwave them for a quicker option, though the texture will be softer. Looking for another great make-ahead meal? This bacon cheeseburger pasta is a weeknight dinner hero.
Frequently Asked Questions
Yes, this recipe is perfect for freezing. Once cooled, cut the pancake into individual squares and flash-freeze them on a baking sheet. Transfer the frozen squares to a freezer-safe bag. They can be stored for up to 3 months.
Absolutely! To save time, you can substitute the dry ingredients in this recipe with 2 cups of your favorite complete pancake mix. Just combine it with the milk and eggs as directed, then proceed with the recipe.
Definitely. This recipe is very versatile. You can swap the breakfast sausage for crumbled bacon, diced ham, or turkey sausage. For cheese, try Monterey Jack for a milder flavor, Pepper Jack for some heat, or smoked Gouda for a smoky taste.
These pancakes are a meal on their own, but pair wonderfully with a fresh fruit salad, applesauce, or a dollop of sour cream. A drizzle of maple syrup or even hot sauce adds a delicious sweet or spicy kick.
Store cooled leftover pancake squares in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a toaster oven or an air fryer at 350°F for 5-7 minutes until warm and slightly crispy.
The Easiest Sausage & Cheese Pancake Recipe
Sausage Cheese Sheet Pan Pancakes: The Ultimate Easy Breakfast
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease an 18x13-inch half-sheet pan. Cook the breakfast sausage in a skillet over medium-high heat until browned. Drain excess grease.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the eggs and milk together until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared sheet pan and spread evenly. Sprinkle the cooked sausage and shredded cheddar cheese over the top.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing into squares. Serve warm with maple syrup, if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Share Your Creation!
This Sausage Cheese Sheet Pan Pancakes recipe is sure to become a staple in your breakfast rotation. It’s the perfect combination of convenience and crowd-pleasing flavor. If you make this recipe and love it, we’d be thrilled if you shared it on Pinterest! Don’t forget to leave a comment below and let us know any creative variations you tried!
