If you are searching for a breakfast game-changer, this Sausage Cheese Sheet Pan Pancakes Recipe will blow you away with its perfect balance of savory sausage and melty cheddar cheese all baked into fluffy, golden pancakes. It combines the best morning flavors and transforms a classic pancake experience into a fun, shareable feast made effortlessly on a single sheet pan. Whether feeding a crowd or simply craving something hearty and easy, this recipe hits all the right notes for texture, flavor, and convenience.
Ingredients You’ll Need
Gathering these simple, straightforward ingredients is all you need to create a dish packed with comforting flavors and pleasing textures. Each element plays a crucial role from moisture and fluffiness to cheesiness and savory depth, making the final result irresistible.
- 3 cups pancake mix: The base that produces fluffy, tender pancakes with minimal fuss.
- 1 lb browned sausage: Adds rich, savory flavor and a satisfying meaty bite.
- 1 cup shredded cheddar cheese: Melts perfectly to bring gooey cheesiness throughout.
- 1/4 cup syrup: Subtly sweetens the batter for a harmonious sweet-and-savory balance.
- Butter: For finishing touches that add richness and a luscious melt on top.
How to Make Sausage Cheese Sheet Pan Pancakes Recipe
Step 1: Brown the Sausage
Start by browning 1 pound of breakfast sausage in a skillet over medium heat until fully cooked and nicely caramelized. Make sure to drain the excess grease to keep the pancakes from getting too oily while preserving that deep sausage flavor.
Step 2: Prepare the Pancake Mix
Next, prepare your pancake batter by following the instructions on your pancake mix box. This is your fluffy pancake base that will soak up all the delicious add-ins, so mixing it just right is important for a tender crumb.
Step 3: Combine Ingredients
Once the sausage is browned and the batter ready, fold the browned sausage, shredded cheddar cheese, and a touch of syrup into the pancake mix. Stir everything gently until well combined so each bite bursts with cheesy, savory goodness and a hint of sweetness.
Step 4: Prepare the Sheet Pan
Spray your sheet pan thoroughly with cooking spray to prevent sticking and ensure easy cleanup. This step might seem small, but it makes lifting the pancakes off the pan a breeze.
Step 5: Spread the Batter
Pour your sausage-cheese pancake batter onto the prepared sheet pan, smoothing it evenly with a spatula to create a uniform layer. This ensures even cooking and those perfectly golden edges we all love.
Step 6: Bake
Bake in a preheated oven at 400°F (200°C) for about 12 to 15 minutes, or until golden brown and cooked through. The high oven heat will give you a slightly crispy top while keeping the inside delightfully soft.
Step 7: Finish and Serve
Remove the sheet pan pancakes from the oven and top with pats of butter and extra syrup if you like. Cut into squares or rectangles and serve warm for the ultimate breakfast indulgence.
How to Serve Sausage Cheese Sheet Pan Pancakes Recipe
Garnishes
Sprinkle fresh chopped chives or green onions for a pop of color and mild onion flavor that complements the savory sausage and sharp cheddar. A dollop of sour cream or a spoonful of salsa can also add an exciting twist.
Side Dishes
Pair these sheet pan pancakes with fresh fruit like berries or sliced apples to brighten the meal. Crispy bacon or fluffy scrambled eggs can round out the plate for those extra hungry mornings.
Creative Ways to Present
For a festive brunch, stack squares into mini pancakes towers and drizzle with warm maple syrup or hot honey. You could also cut the sheet pan pancakes into fun shapes using cookie cutters to delight kids and guests alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sausage Cheese Sheet Pan Pancakes in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld and makes for a quick reheat breakfast or snack.
Freezing
If you want to extend the life of this recipe, freeze individual pieces separated by parchment paper in a freezer-safe bag. They’ll keep well for up to 2 months and thaw quickly when you need a fast meal.
Reheating
Reheat leftovers gently in a toaster oven or conventional oven at 350°F until warmed through and crispy again. Microwaving is faster but can cause them to become a bit soggy, so use that method if you’re in a real hurry.
FAQs
Can I use a homemade pancake batter instead of the mix?
Absolutely! A homemade pancake batter works beautifully and you can control the texture and flavor even more. Just make sure it’s not too runny or thick to spread nicely on the sheet pan.
What type of sausage is best for this recipe?
Breakfast-style ground pork sausage is traditional and flavorful, but you can use turkey sausage or any savory sausage that you enjoy. Just brown it well to bring out the best taste.
Is there a way to make this recipe vegetarian?
Yes, swap the sausage for plant-based sausage crumbles or cooked veggies like mushrooms and bell peppers for a vegetarian-friendly version that’s still rich and tasty.
Can I prepare this recipe for meal prep?
Definitely! It keeps well refrigerated or frozen, so make a batch ahead of time and have quick, satisfying breakfasts ready to go during a busy week.
How do I prevent the pancakes from being too dense?
Be careful not to overmix the batter when combining the ingredients—just stir until evenly combined to keep the batter light and the pancakes fluffy.
Final Thoughts
This Sausage Cheese Sheet Pan Pancakes Recipe truly transforms your morning routine by making breakfast effortless, delicious, and crowd-pleasing. It’s the perfect dish to share with family and friends, combining the best of savory and sweet without the usual morning chaos. I can’t wait for you to try it and make it your new favorite breakfast tradition.
Print
Sausage Cheese Sheet Pan Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings (serves 6-8)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Sausage Cheese Sheet Pan Pancakes recipe is a delicious and convenient breakfast option that’s perfect for feeding a crowd. It combines fluffy pancakes with savory browned sausage and melted cheddar cheese baked on a single sheet pan, making preparation and cleanup a breeze. Topped with butter and syrup, this hearty dish offers the perfect balance of sweet and savory flavors.
Ingredients
Dry Ingredients
- 3 cups pancake mix
Protein and Cheese
- 1 lb browned breakfast sausage
- 1 cup shredded cheddar cheese
Additional Ingredients
- 1/4 cup syrup
- Butter, for topping
- Cooking spray, for greasing the sheet pan
Instructions
- Brown the Sausage: In a skillet over medium heat, brown 1 pound of breakfast sausage until fully cooked, breaking it into crumbles. Drain excess grease and set the sausage aside to cool slightly.
- Prepare Pancake Mix: Follow the instructions on the pancake mix box to prepare the batter. This typically involves mixing the pancake mix with water, milk, or eggs as directed.
- Combine Ingredients: Add the browned sausage, shredded cheddar cheese, and 1/4 cup syrup to the pancake batter. Stir gently until all ingredients are evenly incorporated.
- Prepare the Sheet Pan: Spray a rimmed sheet pan generously with cooking spray to prevent sticking and ensure easy removal.
- Pour and Spread Batter: Pour the combined pancake batter evenly onto the prepared sheet pan. Use a spatula to smooth the top into an even layer.
- Bake: Preheat your oven to 400°F (200°C). Bake the sheet pan pancakes for 12 to 15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Serve: Remove the baked pancakes from the oven, cut into squares, and top with butter and additional syrup if desired. Serve warm and enjoy!
Notes
- You can substitute breakfast sausage with turkey sausage for a leaner option.
- Use your favorite type of cheese or a blend for variation.
- Make sure to drain the sausage well to avoid greasy batter.
- Leftover pancakes can be refrigerated and reheated in the oven or microwave.
- If you prefer a sweeter pancake, increase the syrup in the batter or as a topping.
