1-Preheat your oven: set your oven to 450 degrees and spray a 9×13 glass baking dish generously to prevent sticking that’s your base for a perfect bake.

2-Cut the sausage: cut the thawed sausage links into bite-sized pieces, aiming for about 4 per link to mix evenly into the batter.

3-Prepare the batter and mix: prepare the 2 cups of dry buttermilk pancake mix as the package directs, which makes enough for about 18 pancakes feel free to add that 1 tablespoon of syrup to the batter for a touch of sweetness. In a bowl, combine the prepared batter with the sausage pieces, stirring until everything is well mixed. This step is where the magic happens, blending savory and sweet flavors seamlessly.

4-Bake the mixture: Pour the mixture into your prepped baking dish and slide it into the hot oven. Bake at 450 degrees for around 12 minutes, or until a toothpick poked in the center comes out clean.

5-Add butter: Once it’s done, spread the 1 tablespoon of butter on top while it’s hot to let it melt and add that rich finish.

6-Cool and serve: After baking, let it cool a bit before cutting into servings and drizzling with syrup for extra flavor.