I love this recipe because it’s beginner-friendly, quick to prep, and perfect for busy mornings. The combination of sausage and cheddar baked right into the pancake batter creates a savory-sweet combo that always hits the spot. Plus, using a sheet pan means I skip the stovetop mess and get evenly cooked pancakes every time. It’s ideal for weekends, brunches, or even breakfast-for-dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pancake mix
breakfast sausage, browned and drained
shredded cheddar cheese
syrup
butter (for topping)
Directions
I start by browning 1 pound of breakfast sausage in a skillet. Once it’s cooked through, I drain the grease and set the sausage aside.
I prepare the pancake mix according to the package instructions in a large mixing bowl.
I stir in the browned sausage, shredded cheddar cheese, and 1/4 cup of syrup into the pancake batter until it’s fully combined.
I spray a sheet pan with cooking spray to prevent sticking, then pour the batter onto the pan and spread it out evenly with a spatula.
I bake it in a preheated oven at 400°F (200°C) for 12–15 minutes, until the top is golden and a toothpick comes out clean.
Once baked, I slice the pancakes and serve them warm with butter and extra syrup if I’m in the mood for a little sweetness.
Servings and Timing
This recipe serves 8 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Spicy Twist: I sometimes use spicy breakfast sausage or add a pinch of chili flakes for heat.
Add Veggies: Diced bell peppers or green onions can be stirred into the batter for a savory veggie boost.
Different Cheese: I’ve swapped in pepper jack, mozzarella, or even smoked gouda depending on what I have on hand.
Sweet & Savory: A few crumbles of cooked bacon or a handful of blueberries make fun additions for a flavor twist.
Gluten-Free: I use a gluten-free pancake mix to make it suitable for everyone.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: These pancakes freeze well. I wrap individual portions and freeze them for up to 1 month.
Reheating: I reheat in the microwave for 30–60 seconds or warm them in the oven at 350°F (175°C) for 8–10 minutes.
FAQs
Can I make this ahead of time?
Yes, I often bake the sheet pan the night before and refrigerate it. In the morning, I just reheat and serve — perfect for busy weekdays.
Do I have to use cheddar cheese?
No, I use whatever cheese I have on hand. Mild, sharp, or even a cheese blend works great depending on the flavor I want.
Can I use homemade pancake batter?
Absolutely. If I don’t have a box mix, I just use my favorite homemade pancake batter recipe and stir in the sausage and cheese as usual.
Can I double the recipe?
Yes, if I’m feeding a large group, I double the recipe and bake it in two sheet pans or in batches.
What’s the texture like?
The pancakes come out fluffy on the inside with a slightly crisp top. The sausage and cheese make each bite savory and rich — perfect with a drizzle of syrup.
Conclusion
These Sausage Cheese Sheet Pan Pancakes are my go-to for easy, satisfying breakfasts that feel special without the extra effort. I love how everything bakes at once, and the flavors are comforting and crave-worthy. Whether I’m meal prepping or hosting brunch, this recipe always delivers warmth, ease, and plenty of flavor in every bite.
