Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Effort Intensity: Easy
Skill Level: Beginner
Ingredients
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1 pound breakfast sausage (mild or hot, your preference)
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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2 large eggs
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2 cups buttermilk (see note for substitution)
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1/4 cup unsalted butter, melted and slightly cooled
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1 1/2 cups shredded sharp cheddar cheese, divided
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3 scallions, thinly sliced, divided
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Non-stick cooking spray or extra butter for greasing
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Optional for serving: sour cream, hot sauce, sliced avocado, or a fried egg.
Recipe Note: No buttermilk? Make your own by adding 2 tablespoons of white vinegar or lemon juice to a 2-cup measuring cup, then filling with regular milk to the 2-cup line. Let it sit for 5 minutes before using.
Instructions
1. Prep & Preheat:
Preheat your oven to 425°F (220°C). This high heat is key for a golden, puffy pancake. Generously spray a standard 13×18-inch rimmed baking sheet (half-sheet pan) with non-stick cooking spray or grease with butter. Set aside.
2. Cook the Sausage:
While the oven heats, cook the sausage in a skillet over medium-high heat. Use a spatula or wooden spoon to break it into small, crumbled pieces. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat and set the sausage aside to cool slightly.
3. Make the Batter:
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, black pepper, and garlic powder.
In a separate bowl or large measuring jug, whisk the eggs, buttermilk, and melted butter until well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a wooden spoon or spatula until just combined. A few lumps are perfectly fine—overmixing leads to tough pancakes.
4. Assemble on the Pan:
Pour the prepared batter onto your greased sheet pan. Use a spatula to gently spread it into an even layer, ensuring it reaches into the corners.
Evenly scatter the cooked sausage crumbles over the entire surface of the batter. Follow with 1 cup of the shredded cheddar cheese and about two-thirds of your sliced scallions.
5. Bake:
Carefully place the pan in the preheated oven. Bake for 20-25 minutes. The pancake is done when the edges are deep golden brown, the center is puffed and springs back when lightly touched, and a toothpick inserted into the center comes out clean.
6. Finish & Serve:
Immediately after removing from the oven, sprinkle the remaining 1/2 cup of cheddar cheese over the top. The residual heat will melt it beautifully. Let the pancake rest on the pan for 3-5 minutes. This allows it to set slightly for easier slicing.
Garnish with the remaining sliced scallions.
Cut into squares or rectangles using a pizza cutter or sharp knife. Serve directly from the pan!
Serving Suggestions & Last of the Recipe
Serving: This dish is incredibly versatile. Serve it hot from the oven for a family-style brunch. It’s fantastic on its own, but elevate it with a dollop of sour cream, a dash of hot sauce, or a side of fresh fruit or a simple green salad. For the ultimate indulgence, top a square with a perfectly fried egg.
Storage & Reheating (The “Last” of the Recipe):
This sheet pan pancake stores and reheats beautifully, making it perfect for meal prep.
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Refrigerator: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
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Freezer: Individually wrap squares in parchment paper and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
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To Reheat: For best results, reheat squares in a toaster oven or air fryer at 350°F until warm and crisp-edged (about 5-8 minutes from refrigerated, 10-12 from frozen). You can also use a conventional oven or microwave, though the microwave will soften the texture.
Nutrition Information
(Per serving, based on 8 servings. This is an estimate and can vary based on specific ingredients used.)
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Calories: ~480
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Total Fat: 29g
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Saturated Fat: 13g
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Cholesterol: 120mg
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Sodium: 950mg
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Total Carbohydrates: 33g
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Dietary Fiber: 1g
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Sugars: 7g
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Protein: 21g