Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
- Cook the breakfast sausage links according to package directions. Once cooked, slice each link into bite-sized pieces. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs thoroughly. Add milk, melted butter, and vanilla extract. Whisk until completely combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Pour the pancake batter into your prepared baking dish. Spread it evenly across the bottom.
- Distribute the cooked sausage pieces evenly over the batter. If using cheese, sprinkle it over the top now.
- Bake for 25-30 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 5 minutes. Cut into squares and serve warm with maple syrup.
Notes
Don't skip the resting time after baking. Use room temperature eggs and milk for a smoother batter. Consider partially freezing your sausage before slicing for uniform pieces. Line your baking dish with parchment paper for easy cleanup. Check for doneness at 25 minutes to avoid overbaking.