Sausage Blueberry Pancake Bake
A delightful breakfast dish that combines savory sausage and sweet blueberries in a fluffy pancake bake, perfect for family gatherings or an indulgent brunch.
Ingredients
Pancake Batter
- 2 cups all-purpose flour Light and fluffy, providing the perfect base for a tender pancake texture.
- 1 tablespoon baking powder Essential for lift and fluffiness, ensuring your bake rises beautifully.
- 1 teaspoon salt Enhancing flavors, balancing the sweetness of the blueberries.
- 1 teaspoon sugar A touch of sweetness mixed into the homey pancake batter.
- 2 large eggs, beaten Acting as a binder, adding richness and structure to your bake.
- 1 cup milk Contributing a moist texture.
- 1 tablespoon butter, melted Giving a hint of indulgence to the dish.
Main Ingredients
- 8 oz bulk breakfast sausage Flavorful and savory, a star ingredient that adds depth to your breakfast bake.
- 1 cup frozen blueberries Sweet and juicy, creating pops of deliciousness.
- 1 tablespoon all-purpose flour (for coating blueberries) Preventing the berries from sinking to the bottom.
For Serving
- Butter and maple syrup For serving, adding richness and sweetness.
Instructions
Preparation
- In a medium skillet over medium heat, cook the bulk sausage, breaking it up as it cooks until it’s browned and cooked through. Drain any excess grease and set aside.
- In a small bowl, toss the frozen blueberries with 1 tablespoon of flour to coat them. Set aside.
- In a large bowl, whisk together the beaten eggs, sugar, milk, and melted butter until well combined.
- Gradually add the 2 cups of flour, salt, and baking powder to the wet mixture, mixing just until combined.
Baking
- Pour the pancake batter into a greased 8x8 inch baking pan and smooth the top.
- Scatter the cooked sausage evenly over the batter, then sprinkle the flour-coated blueberries on top.
- Bake in a preheated 350°F oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
Serving
- Let it cool for a few minutes before cutting into 8 squares. Serve warm with a generous pat of butter and a drizzle of maple syrup.
Notes
Tip: Avoid overmixing the batter; a few lumps are fine for a fluffy texture.