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Preheat your oven to 350°F (175°C) and grease a large baking dish thoroughly with butter to prevent sticking and help with browning.
In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbly. Drain off any excess grease to avoid a greasy casserole.
In a mixing bowl, combine the buttermilk pancake mix, whole milk, and eggs. Stir until just mixed; some lumps are fine for a fluffy texture.
Fold half of the pure maple syrup and some of the cooked sausage bits into the batter, evenly distributing the flavors.
Pour half of the batter into the greased baking dish, layer the remaining cooked sausage on top, then pour the remaining batter over the sausage layer to create a layered effect.
Place the dish in the oven and bake uncovered for 30-35 minutes, or until the casserole is golden brown on top and springs back when lightly pressed.