Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 12 breakfast sausage links
- 1/4 cup maple syrup (plus extra for serving)
If you’re feeling adventurous, you can substitute the all-purpose flour with whole wheat flour for a nuttier flavor. And if you’re catering to a crowd with dietary restrictions, there are great plant-based sausages available that work well in this recipe.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium skillet over medium heat, cook the sausage links until they are browned and cooked through, about 5-7 minutes. Transfer them to a plate lined with paper towels to drain excess grease.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. This was Mama Lou’s secret to ensuring the pancakes were light and fluffy.
- In another bowl, combine the milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour half of the pancake batter into the prepared baking dish. Arrange the cooked sausage links evenly over the batter. Drizzle with maple syrup for an extra touch of sweetness, just like Ouma used to do.
- Pour the remaining pancake batter over the sausages, ensuring they are completely covered.
- Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before slicing and serving with additional maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International