Sausage Cheese Sheet Pan Pancakes

Fluffy, golden-brown Sausage Cheese Sheet Pan Pancakes topped with charred breakfast sausage and gooey cheddar. A perfect savory-sweet breakfast baked on a single tray for easy serving and maximum flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 slices

Course: Breakfast, Brunch

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 cups (250g) All-purpose flour
1 tbsp (12g) Baking powder
2 tbsp (25g) Granulated sugar
1 tsp (5g) Fine sea salt
1 1/2 cups (360ml) Whole milk Room temperature
2 large Eggs Room temperature
4 tbsp (56g) Unsalted butter Melted
1 lb (450g) Breakfast sausage Cooked and crumbled
1 1/2 cups (170g) Sharp yellow cheddar cheese Shredded
1/2 cup (120ml) Maple syrup For drizzling
2 tbsp (5g) Fresh chives Finely chopped

Equipment

1 Half-sheet pan (18x13 inch) Dark metal preferred
1 Parchment paper Slightly wrinkled
1 Large Mixing Bowl

Instructions

Prep and Sausage

Preheat your oven to 425°F (220°C) and line a half-sheet pan with wrinkled parchment paper.
Brown the breakfast sausage in a skillet over medium-high heat until slightly charred and crumbled. Drain grease and set aside.

Mixing and Baking

In a large bowl, whisk flour, baking powder, sugar, and salt. In another, mix milk, eggs, and melted butter. Combine until just mixed.
Pour batter into the prepared pan. Sprinkle the cooked sausage and cheddar cheese over the top, pressing lightly into the batter.
Bake for 12-15 minutes until the base is golden-brown and the cheese is gooey and bubbling.

Finish

Drizzle with maple syrup and garnish with chopped chives. Cut into thick squares and serve.

Notes

For the fluffiest results, do not over-mix the batter; lumps are okay.
Use a dark metal sheet pan to achieve those perfectly crispy, browned edges.