Directions
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In a large mixing bowl, gently combine the pancake mix, milk, eggs, melted butter, and vanilla extract. Stir until the mixture is smooth and free of lumps. This will serve as the base for your casserole, providing that soft, fluffy texture you want in every bite.
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Heat a non-stick pan or griddle over medium heat. Pour a small amount of batter into the heated surface, enough to make 6-8 thin pancake rounds, about 8-9 inches in diameter. Cook each pancake until golden brown on both sides. Once cooked, set them aside to cool slightly. This step not only adds flavor but also gives a tremendous base for the layers to come.
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Preheat your oven to 350°F (175°C) while you prepare the casserole. Grease a 9×13-inch baking dish to ensure that your masterpiece comes out easily once baked.
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In a separate bowl, mix together the shredded cheddar and mozzarella cheeses. The combination creates a tremendous blend of flavor that will be perfect throughout the casserole.
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Start layering your casserole in the greased baking dish. Place two pancakes as the first layer, followed by ⅓ of the cooked sausage. Sprinkle ⅓ of the cheese mixture on top of the sausage.
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Continue the layering: Repeat the process with two more pancakes, another ⅓ of the sausage, and then ⅓ of the cheese. Top your creation with the remaining pancakes, followed by the last ⅓ of sausage and an extra sprinkle of cheese.
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Once all layers are complete, cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes. You’ll know it’s ready when the cheese is bubbly and golden, creating a tremendous visual of melted goodness.
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After removing the casserole from the oven, allow it to rest for 10 minutes before cutting. This resting period helps the layers set and makes it easier to serve.
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Cut into squares and serve warm. Add maple syrup or hot sauce for some extra flavor, enhancing what is already a tremendous dish.
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