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Sausage Cheese Sheet Pan Pancakes

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Recipe Name: Sausage Cheese Sheet Pan Pancakes
Total Time: 50 minutes
Active Prep: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy
Yield: One 13×18-inch sheet pan, about 12 large squares
Calories per serving (1 square): Approximately 320 kcal

A Breakfast Revolution, Baked to Perfection

Gather around, brunch lovers and busy weekday warriors. This is the recipe that changes everything you thought you knew about pancakes. Sausage Cheese Sheet Pan Pancakes are a triumphant, hands-free evolution of the classic breakfast. Forget the frantic flipping, the standing watch at the stove, and the inevitable “who’s-next?” plate. This ingenious recipe delivers all the comforting, savory-sweet flavor of a hearty pancake breakfast for a crowd, but bakes it all at once into a golden, puffy masterpiece. Studded with savory sausage and gooey melted cheese, this one-pan wonder is fluffy, satisfying, and incredibly versatile. It’s the hero for lazy Sunday mornings, the star of effortless holiday brunches, and the secret weapon for “breakfast-for-dinner” nights. Cut into perfect squares and serve directly from the pan for the ultimate in communal, delicious efficiency.

Ingredients

For the Sausage & Aromatics:

  • 1 lb (16 oz) bulk breakfast sausage, mild or spicy

  • ½ medium yellow onion, finely diced

  • 1 tablespoon pure maple syrup (for caramelizing)

For the Pancake Batter:

  • 2 ½ cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 3 large eggs, at room temperature

  • 2 ½ cups buttermilk, at room temperature

  • ½ cup (1 stick) unsalted butter, melted and slightly cooled

  • 2 teaspoons pure vanilla extract

For the Mix-Ins & Topping:

  • 1 ½ cups shredded sharp cheddar cheese, divided

  • ½ cup thinly sliced green onions, divided

  • Cooking spray or extra butter for greasing

For Serving (Optional but Recommended):

  • Warm maple syrup

  • Hot sauce or salsa

  • Sour cream or plain Greek yogurt

  • Extra green onions for garnish

Equipment

  • Large 13×18-inch rimmed sheet pan (half-sheet pan)

  • Large mixing bowl

  • Whisk

  • Large skillet

  • Spatula

  • Measuring cups and spoons

  • Cheese grater (if shredding cheese from a block)

Instructions

Part 1: The Savory Foundation (Time: 15 minutes | Intensity: Medium)

  • Preheat & Prep: Position a rack in the center of your oven and preheat to 425°F (220°C). This high heat is crucial for the signature rise and golden edge. Generously grease your entire sheet pan with cooking spray or softened butter, including the rims.

  • Brown the Sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spatula into small crumbles. Cook until no longer pink, about 5-7 minutes.

  • Caramelize the Onion: Push the sausage to one side of the skillet. Add the diced onion to the empty space. Drizzle the maple syrup over the onions. Cook for 3-4 minutes, allowing the onions to soften and begin to caramelize in the sausage drippings and syrup. Then, mix the onions into the sausage. Remove the skillet from the heat and let the mixture cool for 5 minutes. This step builds deep flavor.

Part 2: The Foolproof Batter (Time: 10 minutes | Intensity: Low)

  • Combine Dry Ingredients: In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and black pepper. Ensure everything is evenly distributed.

  • Combine Wet Ingredients: In a separate bowl or large measuring jug, whisk the eggs until uniform. Whisk in the buttermilk, melted (but not hot) butter, and vanilla extract until smooth.

  • Mix Gently, Don’t Overdo It: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using your whisk, gently stir until the batter is just combined. It’s okay—and actually ideal—if there are a few lumps remaining. Overmixing is the enemy of fluffy pancakes.

Part 3: The Grand Assembly (Time: 5 minutes | Intensity: Low)

  • Fold in the Goodies: To the batter, add the slightly cooled sausage-onion mixture, 1 cup of the shredded cheddar cheese, and ¼ cup of the sliced green onions. Gently fold everything together with a spatula until evenly distributed.

  • Pan & Top: Pour the thick batter onto your prepared sheet pan. Use the spatula to spread it into an even layer, nudging it gently into all four corners. Sprinkle the remaining ½ cup of cheddar cheese and the remaining ¼ cup of green onions evenly over the entire surface.

Part 4: The Effortless Bake (Time: 35 minutes | Intensity: Passive)

  • Bake: Immediately place the loaded sheet pan in the preheated oven.

  • Watch for Perfection: Bake for 18-22 minutes, or until the edges are deep golden brown, the top is puffed and springy to the touch, and a toothpick inserted into the center comes out clean. The high initial heat creates a beautiful rise and texture.

  • Cool Slightly: Remove the pan from the oven and place it on a wire cooling rack. Let it rest for 5-7 minutes. This allows the structure to set slightly, making it easier to cut clean squares.

Serving & The “Wow” Moment

  • Cutting: Use a sharp knife or a pizza cutter to slice the giant pancake into 12 large squares (3 cuts by 4 cuts) or 24 smaller ones.

  • Serve Directly: The beauty is in the presentation. Serve the squares directly from the pan, or transfer to a large platter. This is food meant for sharing.

  • Toppings Bar: Set out small bowls of warm maple syrup, hot sauce, salsa, and sour cream. Let everyone customize their perfect bite. The combination of sweet syrup with the savory sausage and cheese is sublime.

Recipe Notes & Pro-Tips for Success

  • Temperature is Key: Room temperature eggs and buttermilk incorporate more easily into the batter, leading to a more consistent rise. If you forgot to take them out, place the eggs in warm water for 5 minutes and microwave the buttermilk in 10-second bursts until just chilled, not cold.

  • Buttermilk Substitute: No buttermilk? Make your own: for every 1 cup of milk, add 1 tablespoon of white vinegar or lemon juice. Stir and let sit for 5 minutes before using.

  • Sausage Variations: Use your favorite! Italian sausage (casings removed), chorizo, or even plant-based sausage crumbles work beautifully.

  • Cheese Flexibility: Sharp cheddar provides the best flavor, but a Monterey Jack and cheddar blend, Colby, or even Pepper Jack for extra heat are fantastic.

  • Make-Ahead Magic: The cooked, cooled sausage-onion mixture can be made up to 2 days ahead and stored in the fridge. You can also whisk the dry ingredients together the night before. In the morning, just combine and bake.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat squares in a toaster oven or air fryer for the crispiest edges, or in a conventional oven at 350°F until warm. The microwave works but will soften the texture.

Nutrition Information (Per serving, 1 of 12 large squares)

  • Calories: 320 kcal

  • Total Carbohydrates: 28g

  • Dietary Fiber: 1g

  • Sugars: 7g

  • Protein: 15g

  • Total Fat: 21g

  • Saturated Fat: 10g

  • Cholesterol: 105mg

  • Sodium: 680mg

Nutritional information is an estimate based on the listed ingredients and serving size. Values will vary depending on specific brands of sausage and cheese used, and any additional toppings.

Final Word: Sausage Cheese Sheet Pan Pancakes are more than just a recipe; they are a declaration of freedom from the stovetop skirmish. They deliver maximum flavor and communal joy with minimal effort and cleanup. This is the dish that lets you be a guest at your own brunch, the one that guarantees everyone eats at the same time, and the one that will have everyone asking for the recipe before they’ve finished their first square. Save it, share it, and reclaim your mornings with this brilliantly simple, utterly delicious baked breakfast revolution.

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