In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl or large measuring jug, whisk the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract until well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk just until combined. A few small lumps are perfectly fine; overmixing will lead to a tough, dense pancake base.
Step 4: Assemble the Casserole
Spread the drained, cooked sausage crumbles evenly across the bottom of your prepared baking dish. Drizzle the 2 tablespoons of maple syrup directly over the sausage. Now, carefully and slowly pour the prepared pancake batter over the sausage and syrup layer, ensuring it spreads to cover everything evenly. Gently tap the dish on the counter to remove any large air bubbles.
Step 5: Bake to Perfection
Place the baking dish in the preheated oven on the center rack. Bake for 30-35 minutes. The casserole is done when the top is a deep golden brown, the edges are pulling away from the sides of the dish, and a toothpick inserted into the center comes out clean.
Step 6: Serve and Enjoy!
Remove the casserole from the oven and let it cool for about 5 minutes before slicing. This allows it to set slightly. Serve in squares, dusted with powdered sugar and with extra warm maple syrup on the side for drizzling.
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