Tired of flipping pancakes one by one while everyone else eats? This Sausage Cheese Sheet Pan Pancakes recipe is your new breakfast hero. Imagine a thick, fluffy, golden-brown pancake, baked in a single pan, and loaded with savory sausage and melted cheddar cheese. It’s a complete, satisfying meal that serves a crowd with minimal effort and maximum flavor. Say goodbye to standing over a hot stove and hello to the easiest, most delicious breakfast bake you’ve ever made.
Your new favorite savory breakfast is served.
Why This Sausage Cheese Sheet Pan Pancakes Recipe is a Game-Changer
This isn’t just another pancake recipe; it’s a revolutionary approach to breakfast. We’ve transformed the classic pancake into a savory, hearty bake that solves all the common breakfast hassles.
No More Flipping: The biggest win! Pour the batter into a sheet pan, bake, and you’re done. Everyone gets to eat hot pancakes at the same time.
Feeds a Crowd: This recipe easily serves 12, making it perfect for family gatherings, brunches, or holiday mornings without any extra stress.
Perfectly Savory: The combination of savory breakfast sausage and sharp cheddar cheese baked right into a fluffy buttermilk pancake is an unbeatable flavor explosion.
Meal Prep Master: Bake a batch on Sunday and enjoy quick, delicious breakfasts all week long. These squares store and reheat beautifully.
The Key Ingredients for Your Savory Pancake Bake
This recipe uses simple, wholesome ingredients to create a truly spectacular breakfast. The magic is in the combination of classic pancake staples with savory, satisfying mix-ins.
For the Pancake Batter
All-Purpose Flour: The foundation for our fluffy pancake base.
Baking Powder: The leavening agent that gives the pancake its signature lift.
Sugar: Just a touch to balance the savory flavors and help with browning.
Salt: Enhances all the other flavors.
Buttermilk: The secret to a tender, tangy pancake. If you don’t have any, you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk.
Eggs: Binds the batter together and adds richness.
Melted Butter: Provides flavor and ensures a moist, tender crumb.
For the Savory Mix-Ins
Breakfast Sausage: Use your favorite kind! A classic pork breakfast sausage works wonderfully, but spicy or maple sausage would also be delicious.
Sharp Cheddar Cheese: Provides a tangy, cheesy bite that melts beautifully into the pancake.
Chives (Optional): Freshly chopped chives add a mild oniony flavor and a pop of color.
How to Make Sausage Cheese Sheet Pan Pancakes Step-by-Step
Making this oven-baked pancake is incredibly simple. Just follow these steps for a perfect result every time.
Prep Your Pan and Oven: Preheat your oven to 425°F (220°C). Generously grease a half-sheet pan (18×13 inches) with butter or non-stick spray.
Cook the Sausage: In a large skillet over medium-high heat, cook the breakfast sausage until it’s browned and crumbled. Drain off any excess grease.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk and eggs together until well combined. Slowly whisk in the melted butter.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine—do not overmix!
Assemble the Pancake: Pour the batter into your prepared sheet pan and spread it into an even layer. Sprinkle the cooked sausage crumbles and shredded cheddar cheese evenly over the top of the batter.
Bake to Perfection: Bake for 20-25 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 or your favorite hot sauce.
Look at that fluffy texture! Every bite is packed with savory goodness.
Pro Tips for Perfect, Fluffy Sheet Pan Pancakes
Want to ensure your pancake bake is absolutely flawless? Keep these simple tips in mind.
Don’t Overmix the Batter: This is the golden rule of pancakes. Overmixing develops the gluten in the flour, resulting in a tough, dense pancake instead of a light, fluffy one. Mix until the ingredients are just combined.
Grease the Pan Generously: Don’t be shy with the butter or cooking spray! A well-greased pan is crucial for preventing the pancake from sticking and ensuring you can easily lift out the squares.
Let the Batter Rest: If you have an extra 5-10 minutes, letting the batter rest after mixing allows the gluten to relax and can result in a more tender pancake.
Delicious Variations to Try
This recipe is a fantastic base for your creativity. Try these variations to switch things up!
Spicy & Smoky: Use spicy chorizo instead of breakfast sausage and Pepper Jack cheese instead of cheddar. Add some diced jalapeños for an extra kick.
Bacon & Gouda: Swap the sausage for crispy, crumbled bacon and use smoked Gouda for a rich, smoky flavor.
One of the best things about this recipe is how well it works for meal prep. Having a delicious, satisfying breakfast ready to go is a lifesaver on busy mornings.
To Store: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
To Reheat: You can reheat individual squares in the microwave for 30-60 seconds. For a crispier edge, use a toaster oven or an air fryer at 350°F for 3-5 minutes.
To Freeze: Place the cooled pancake squares in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top freezer bag. They will keep for up to 3 months. Reheat directly from frozen. This makes for an incredibly quick meal, much like our High-Protein Egg Roll in a Bowl.
More Breakfast Recipes You’ll Love
If you’re looking for more creative and delicious ways to start your day, we have you covered. Try our sweet and simple Apple Cinnamon Breakfast Quesadillas for a quick treat, or bake a loaf of our comforting Cinnamon Streusel Bread for a weekend indulgence.
Absolutely! This recipe is perfect for meal prep. You can bake the entire sheet pan, let it cool, and store it in the refrigerator for up to 4 days. Simply reheat individual squares as needed for a super-fast breakfast.
Store cooled pancake squares in an airtight container in the fridge. For reheating, the microwave is fastest (30-60 seconds), but using a toaster oven or air fryer for 3-5 minutes will make the edges wonderfully crispy again.
Yes, this recipe is very forgiving. Feel free to use spicy Italian sausage, turkey sausage, or even bacon. For cheese, Pepper Jack, Monterey Jack, or a Gruyere blend would all be delicious alternatives to cheddar.
Yes, you can substitute the all-purpose flour with a good quality, cup-for-cup gluten-free flour blend. The texture may be slightly different, but it will still be delicious.
The most common cause of dense pancakes is overmixing the batter. When you combine the wet and dry ingredients, stir only until they are just incorporated. A few lumps are perfectly fine and are the key to a light, fluffy texture.
Your New Go-To Savory Breakfast
This Sausage Cheese Sheet Pan Pancakes recipe is more than just a meal; it’s a solution for busy mornings and a delightful way to treat your family and friends. It’s hearty, flavorful, and incredibly easy to pull together. Give it a try, and we promise it will become a new staple in your breakfast rotation. If you love this recipe, please leave a comment below and share it on Pinterest!
The easiest way to make pancakes for a crowd! Our Sausage Cheese Sheet Pan Pancakes are the ultimate savory breakfast treat.
Sausage Cheese Sheet Pan Pancakes
FL Recipes
Sausage Cheese Sheet Pan Pancakes: The Ultimate Savory Breakfast
The ultimate savory breakfast bake! These Sausage Cheese Sheet Pan Pancakes are fluffy, cheesy, and incredibly easy to make. Perfect for feeding a crowd or for meal prep, this no-flip oven pancake recipe is a guaranteed family favorite.
Preheat your oven to 425°F (220°C). Generously grease an 18x13 inch half-sheet pan with butter or non-stick spray.
In a large skillet over medium-high heat, cook and crumble the breakfast sausage until fully browned. Drain off any excess grease and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the buttermilk and eggs. Slowly pour in the melted butter while whisking continuously.
Pour the wet ingredients into the dry ingredients and stir only until just combined. Do not overmix; a few lumps in the batter are expected.
Pour the pancake batter into the prepared sheet pan, spreading it out to the edges in an even layer.
Evenly sprinkle the cooked sausage crumbles and the shredded sharp cheddar cheese over the top of the batter.
Bake for 20-25 minutes, or until the pancake is puffed, golden brown, and a toothpick inserted into the center comes out clean.
Let the pancake cool in the pan for 5 minutes before slicing into 12 squares. Garnish with fresh chives, if desired, and serve warm.
Nutrition
Calories: 310kcalProtein: 15gFat: 19gFiber: 1g
Notes
Tip 1: Do not overmix the batter! A lumpy batter makes for light and fluffy pancakes. Tip 2: Feel free to customize with different cheeses like Pepper Jack or a Gruyere blend. Tip 3: Serve with maple syrup for a classic sweet and savory experience, or with hot sauce for an extra kick.
Keyword breakfast bake,oven baked pancakes,savory pancakes,sheet pan pancakes
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
