Savory Sheet Pan Pancakes with Sausage and Cheese

Wow! The response to our PB&J Sheet Pan Pancakes was phenomenal. You all loved the “make ahead” and “perfect for a crowd” elements and so do we! So, let’s flip to a savory option and get one for the adults! Short on time? Skip the first 4 ingredients and use some pre-cooked crumbled sausage.⁣

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Savory Sheet Pan Pancakes with Sausage and Cheese

Course: Breakfast
Keyword: Breakfast Favorites
Servings: 12 servings
Author: Denise


  • 1 stick unsalted butter divided ⁣
  • 1/2 yellow onion⁣
  • 3 garlic cloves minced⁣
  • 3/4 lb ground Italian sausage ⁣
  • 2 1/4 cups flour gluten free, if desired⁣
  • 1/2 tsp kosher salt⁣
  • 1 Tbsp baking powder⁣
  • 1/2 cup granulated sugar⁣
  • 2 eggs ⁣
  • 1 1/2 cups milk⁣
  • 2/3 cup shredded cheese ⁣


  • Preheat oven to 425 degrees.⁣
  • Heat a large nonstick skillet over medium high heat. Add 2 Tbsp butter, allowing it to melt. Once mostly melted, add onions and garlic. Cook 3-4 minutes. Add sausage. Use back of spoon or spatula to break up sausage. Cook 7-8 more minutes or until fully browned. Set aside and let cool while preparing batter.⁣
  • In a medium bowl, mix flour, salt and baking powder.  Set aside.⁣
  • Melt remaining 6 Tbsp butter.⁣
  • In a small bowl, mix melted butter with granulated sugar, eggs and milk.  ⁣
  • Make a well in the center of the bowl with dry ingredients.  Add wet ingredients to center and mix until incorporated and smooth. ⁣
  • Drain any excess liquid from cooled sausage mixture. Fold sausage mixture and shredded cheese into batter.⁣
  • Pour mixture into a half sheet pan (9 x 13) sprayed with nonstick spray.  ⁣
  • Bake 15 minutes.  Cut into 12 squares.  Serve with maple syrup, if desired.  Extras can be saved in an airtight container for 3-4 days.⁣
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