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A close-up overhead shot of sausage sheet pan pancakes cut into squares in a dark metal baking pan. The fluffy, golden texture is dotted with browned sausage and gooey cheddar.

The Ultimate Sausage Sheet Pan Pancakes with Gooey Cheddar

The best Sausage Sheet Pan Pancakes recipe! This easy, savory breakfast bake features a thick, fluffy pancake base loaded with browned sausage and gooey melted cheddar cheese, all made in one pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (240g) All-Purpose Flour
  • 1 tablespoon (12g) Baking Powder
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (6g) Fine Sea Salt
  • 1.5 cups (360ml) Whole Milk
  • 2 Large Eggs
  • 4 tablespoons (57g) Unsalted Butter, melted
  • 1 pound (454g) Bulk Breakfast Sausage
  • 2 cups (226g) Shredded Sharp Orange Cheddar Cheese
  • 2 tablespoons (28g) Unsalted Butter, for the pan

Equipment

  • 1 9x13 inch metal baking pan
  • 1 Large Skillet
  • 2 Mixing Bowls

Method
 

  1. Preheat oven to 425°F (220°C). Place 2 tbsp of butter in a 9x13 inch metal pan and put in the oven for 2-3 mins until melted. Swirl to coat and set aside. Crumble sausage into a large skillet over medium-high heat. Cook for 7-10 minutes until browned with no pink remaining. Drain excess grease.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk milk and eggs. Stir in the 4 tbsp of melted butter. Pour wet ingredients into dry and whisk until just combined. Do not overmix; a few lumps are okay.
  3. Pour the batter into the hot, buttered pan and spread evenly. Sprinkle the cooked sausage over the batter, followed by the shredded cheddar cheese. Bake for 15-20 minutes, until the pancake is golden-brown, puffed, and a toothpick comes out clean.
  4. Let the pancakes cool in the pan for 5 minutes before slicing into squares. Serve warm.

Notes

Don't Over-mix the Batter: A few lumps are your friend! Over-mixing develops gluten, which can make your baked pancakes tough.
Use a Hot Pan: Preheating the buttered pan in the oven is crucial for creating wonderfully crispy bottom and edges.
Shred Your Own Cheese: For the best melt, buy a block of sharp cheddar and shred it yourself.
Let It Rest Before Slicing: Allowing the pancakes to rest for a few minutes makes for much cleaner, more stable squares.