Sausage Blueberry Pancake Bake
A delightful fusion of sweet blueberries and savory sausage in a warm, comforting pancake bake; perfect for breakfast or brunch.
Ingredients
Pancake Bake Base
- 2 cups all-purpose flour Light and fluffy, this flour creates the perfect base for our pancake bake.
- 1 tablespoon baking powder This will give your bake a beautiful lift and a tender crumb.
- 1 teaspoon salt Just the right amount to highlight the flavors of the dish.
- 1 teaspoon sugar A hint of sweetness to complement the blueberries.
- 2 eggs, beaten They add richness and help bind everything together.
- 1 cup milk For a creamy and moist batter.
- 1 tablespoon butter, melted Adds a lovely richness.
Sausage and Blueberries
- 8 oz bulk breakfast sausage Savory and flavorful, these sausage bits will bring a delightful contrast to the sweet blueberries.
- 1 cup frozen blueberries Bursting with sweet juiciness, they are the star of the dish.
- 1 tablespoon all-purpose flour (for coating blueberries) Helps keep the blueberries suspended in the batter instead of sinking.
Serving
- Butter for serving Creamy and delicious!
- Maple syrup for serving The perfect sweet finishing touch.
Instructions
Preparation
- Begin by heating a medium skillet over medium heat. Add the bulk breakfast sausage to the pan, breaking it up with a wooden spoon as it cooks. You want it to get nicely browned and fully cooked – this will only take about 5-7 minutes. Once done, drain any excess grease and set the sausage aside to cool slightly.
- In a different, small bowl, toss the frozen blueberries with 1 tablespoon of flour until they are lightly coated. This flour coating helps keep the berries from sinking to the bottom of the batter during baking.
- In a large mixing bowl, whisk together the beaten eggs, sugar, milk, and melted butter until combined and smooth.
- Gently fold in the 2 cups of all-purpose flour, salt, and baking powder. Mix until everything is just combined; don’t worry about leaving a few lumps – these are totally okay and will help create a tender bake.
Baking
- Grease an 8×8 inch baking pan, and pour the pancake batter into it, smoothing it into an even layer.
- Next, scatter the cooked sausage evenly over the top, followed by the flour-coated blueberries.
- Place the pan in a preheated oven at 350 degrees Fahrenheit and bake for about 30 to 40 minutes. The top should become a lovely golden brown, and you can check for doneness by inserting a toothpick into the center. If it comes out clean, you’re good to go!
- Once baked, let it cool for a few minutes, then cut it into 8 squares.
- Serve warm, with butter melting on top and a generous drizzle of maple syrup for that classic breakfast nod.
Notes
Sausage Blueberry Pancake Bake can be enjoyed for breakfast, brunch, or even as a dessert. Pair it with fresh fruit for a refreshing contrast, or serve alongside a hearty breakfast hash for a filling morning meal. It’s also perfect for special occasions like Mother’s Day brunch or holiday breakfasts. If you want an even bigger breakfast spread, consider serving it with yogurt and granola.