Sausage Cheese Sheet Pan Pancakes
These fluffy sheet pan pancakes are savory and loaded with sausage and cheese for an easy, crowd-pleasing breakfast or brunch. Perfectly golden, cheesy, and customizable.
Equipment
- 1 sheet pan approximately 9x13 inches
- 1 large mixing bowl for dry ingredients
- 1 medium mixing bowl for wet ingredients
- 1 whisk for mixing ingredients
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ to 2 cups milk
- 2 large eggs
- 3 tablespoons melted butter or oil
- 1 teaspoon vanilla extract optional
- 2 cups cooked breakfast sausage crumbled
- 1½ to 2 cups shredded cheese cheddar, Monterey Jack, or preferred type
- Optional toppings: maple syrup sliced green onions
Instructions
- Preheat oven to 400°F (200°C) and grease a large sheet pan approximately 9x13 inches.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract if using.
- Pour wet ingredients into dry ingredients and stir until just combined; batter should remain slightly lumpy.
- Pour batter evenly onto the prepared sheet pan.
- Sprinkle cooked sausage crumbles over the batter, then top with shredded cheese.
- Bake for 15 to 20 minutes until pancake is puffed, set, golden around edges, and cheese is melted.
- Cut into squares and serve warm with optional maple syrup or sliced green onions.
Notes
- Swap sausage with links, crumbles, or diced ham.
- Choose cheddar for bold flavor or mild cheese for extra melty texture.
- Add sautéed onions or bell peppers for extra taste.
- Serve with fruit, eggs, or salad for a hearty meal.