Sausage Cheese Sheet Pancakes

This sausage cheese sheet pan pancake recipe transforms your typical breakfast into an effortless, crowd-pleasing meal. Fluffy pancakes baked on a large sheet pan are studded with savory breakfast sausage and sharp cheddar cheese, making it a savory-sweet breakfast that’s satisfying and simple to prepare all at once.

I first made this recipe when hosting a brunch for friends and loved how everyone could grab a warm square of pancake without waiting. Now it’s a favorite for busy weekend mornings when I want something quick but special.

Ingredients

• Three cups pancake mix: from a reliable brand like Krusteaz which ensures a consistent fluffy texture
• Eggs, milk, and oil: as called for on the pancake mix box to create the perfect batter consistency
• One pound breakfast sausage: chosen for its seasoning and flavor that complements the cheese. Drain grease well to avoid sogginess
• One cup shredded cheddar cheese: for sharpness and melty richness. Freshly shredded works best
• A quarter cup syrup: folded into the batter to balance the savory flavors with a touch of sweetness
• Butter and extra syrup: for serving to enhance the pancakes after baking

Step-by-Step Instructions

Turn on the oven and Prepare Your Pan:

Set the oven to 400 degrees Fahrenheit. Grease a large sheet pan generously with cooking spray so the pancakes don’t stick and the bottom crisps beautifully.

Brown the Sausage:

Cook the breakfast sausage in a skillet over medium high heat breaking it apart with a spoon. Continue until the meat is fully browned and cooked through. Drain the grease thoroughly to prevent the final pancakes from becoming oily.

Prepare the Pancake Batter:

Combine the pancake mix, eggs, milk, and oil in a large bowl following the package instructions. Use a whisk or spoon to stir until smooth and well combined without overmixing.

Mix in Sausage Cheese and Syrup:

Add the cooked sausage, shredded cheddar, and quarter cup syrup to the batter. Stir thoroughly so the sausage and cheese distribute evenly throughout the mixture delivering even flavor in every bite.

Pour and Bake:

Pour the complete batter onto the prepared sheet pan spreading it evenly to reach the edges. Place the pan in the oven and bake for 12 to 15 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Slice and Serve:

Once baked let the pancake cool slightly then cut into squares. Serve each piece with a pat of butter and a drizzle of syrup while still warm for maximum flavor enjoyment.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for about 30 seconds until warm. For longer storage cut pancakes into squares and freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat frozen pieces in a toaster oven or conventional oven for best texture.

Ingredient Substitutions

Feel free to swap breakfast sausage for turkey or chicken sausage or crumbled bacon for a leaner or different flavor profile. Use any shredded cheese you enjoy such as mozzarella or pepper jack for a twist. If you prefer dairy-free options try plant-based cheese and substitute pancake mix for a gluten-free alternative.

Serving Suggestions

Serve these pancakes with warm maple syrup and softened butter for a classic taste. You can also offer toppings like fresh fruit, sour cream or even a fried egg on top to turn it into a heartier brunch plate. A side of fresh greens or roasted potatoes pairs nicely for a well-rounded meal.

Recipe FAQs

→ Can I substitute different types of sausage?

Yes, turkey, chicken sausage, or crumbled bacon can be used instead of pork sausage to suit your preference.

→ What kind of cheese works best?

Sharp cheddar cheese is recommended for its melting quality and flavor, but other cheeses like Monterey Jack or Colby can be used.

→ How do I prevent the pancakes from becoming greasy?

Drain the sausage thoroughly after cooking to remove excess fat, which helps keep the final pancakes from being oily.

→ Can this method be used with homemade pancake batter?

Absolutely, just prepare your batter as usual and fold in the cooked sausage and cheese before baking.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm.

→ Is the syrup necessary in the batter?

The syrup adds subtle sweetness within the pancakes, but if preferred, it can be omitted or adjusted to taste.