Description
These Sausage and Cheese Sheet Pan Pancakes are irresistibly fluffy, with a golden-brown exterior that gives way to a soft, tender interior. The savory notes of sausage blend perfectly with the rich, melted cheese, creating a delightful flavor experience that will have you coming back for seconds.
Ingredients
Scale
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- Wet Ingredients:
- 2 cups milk
- 4 large eggs
- 1/4 cup melted butter
- Filling:
- 1 cup cooked sausage, crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 425°F (220°C) and grease a large rimmed baking sheet.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fold in the crumbled sausage and shredded cheese gently.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing into squares and serving.
Notes
- Make-ahead: You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it into the baking sheet.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Use turkey sausage for a leaner option or swap cheddar for your favorite cheese like mozzarella or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 3x3 inches)
- Calories: 250
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 10 grams
- Cholesterol: 80 milligrams
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