Sausage Cheese Sheet Pancakes
Fluffy, savory sheet-pan pancakes with crumbled sausage and melted cheese, perfect for an easy breakfast or brunch that serves a crowd with minimal effort.
Equipment
- 1 sheet pan about 9x13 inches, greased
- 2 bowls for mixing dry and wet ingredients
- 1 whisk for mixing ingredients
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 to 2 cups milk adjust for batter consistency
- 2 large eggs
- 3 tablespoons melted butter or oil
- 1 teaspoon vanilla extract optional
- 2 cups cooked breakfast sausage crumbled
- 1 1/2 to 2 cups shredded cheese cheddar, Monterey Jack, or favorite
- Optional toppings: maple syrup sliced green onions
Instructions
- Preheat the oven to 400 °F (200 °C) and grease a large sheet pan.
- In one bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, melted butter or oil, and vanilla if using.
- Pour the wet ingredients into the dry ingredients and stir until just combined; batter should remain slightly lumpy.
- Pour the batter evenly onto the prepared sheet pan.
- Sprinkle crumbled sausage evenly over the batter, then top with shredded cheese.
- Bake for 15 to 20 minutes, until the pancake is puffed, set, golden on edges, and cheese is melted.
- Remove from oven, cut into squares, and serve warm. Drizzle with maple syrup or add sliced green onions if desired.
Notes
- Substitute sausage with links, crumbles, or diced ham.
- Use cheddar for bold flavor or mild cheeses for creaminess.
- Add sautéed onions or bell peppers for more texture.
- Pairs well with fruit, eggs, or side salads.