In a medium skillet over medium heat, cook the sausage links until they’re golden brown and fully cooked, about 8-10 minutes. Let them cool for a minute, then slice into bite-sized pieces.

In a large mixing bowl, combine pancake mix, eggs, and milk, whisking until the batter is smooth but thick, about 2-3 minutes.

Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with baking spray.

Pour half of the pancake batter into the greased baking dish, spreading it evenly.

Layer half of the cooked sausage pieces over the pancake batter, followed by half of the shredded cheese.

Pour the remaining pancake batter over the sausage and cheese layer, covering everything completely.

Top with the rest of the chopped sausage and finish off with the remaining cheese.

Bake for 30-35 minutes until golden brown and slightly springy to the touch.

Let it cool for a few minutes, then drizzle warm maple syrup generously before slicing.