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Sausage Blueberry Pancake Bake

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This dish combines fluffy, lightly sweetened batter with savory cooked sausage and plump blueberries, baked together to golden perfection. Coating the blueberries with flour prevents them from sinking, maintaining bursts of fruit throughout. Cooking the sausage first ensures rich flavor and manageable grease. Baked in one pan, it offers a hearty, simple start to the day. It can be prepped ahead and reheated, making it a practical choice for busy mornings. Serve with butter and maple syrup for classic finishing touches.

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Luna chef wearing a white shirt.
Crafted By Luna
Updated on Mon, 26 Jan 2026 20:01:02 GMT
A plate of sausage blueberry pancake bake. Save
A plate of sausage blueberry pancake bake. | myhomemademeal.com

This sausage blueberry pancake bake combines fluffy pancake batter with savory cooked sausage and sweet blueberries baked all together in one pan. It makes for an easy, hearty breakfast that saves time without sacrificing flavor.

I first made this for a weekend brunch when short on time and it quickly became a family favorite. Now it’s regularly requested on busy mornings.

Ingredients

  • All-purpose flour: Two cups for the pancake base, choose fresh for best texture
  • Baking powder: One tablespoon to provide rise and fluffiness
  • Salt: One teaspoon to balance flavors
  • Sugar: One teaspoon to give just a touch of sweetness
  • Eggs: Two eggs, beaten, to bind and enrich the batter
  • Milk: One cup adds moisture and tenderness
  • Melted butter: One tablespoon for richness
  • Bulk breakfast sausage: Eight ounces, cooked until nicely browned for savory depth
  • Frozen blueberries: One cup, tossed with one tablespoon flour to prevent sinking during baking
  • Butter and maple syrup: To serve adding classic pancake accompaniments

Step-by-Step Instructions

Sauté the sausage:
In a medium skillet over medium heat, cook the bulk breakfast sausage breaking it up as it cooks. Continue until fully cooked and nicely browned. Drain any excess grease and set aside to cool slightly.
Prepare the blueberries:
Place the frozen blueberries in a small bowl and toss them with one tablespoon of flour. This coating stops the fruit from sinking to the bottom of the bake. Set aside.
Mix the batter:
In a large mixing bowl, whisk together the beaten eggs, sugar, milk, and melted butter until smooth. Add the flour, baking powder, and salt to the wet ingredients and stir gently until just combined. Lumps are fine here, do not overmix or the pancakes will be tough.
Assemble the bake:
Grease an 8 by 8 inch baking pan. Pour in the pancake batter and level it gently. Scatter the cooked sausage evenly over the top followed by the flour-coated blueberries.
Bake until golden:
Transfer the pan to a preheated 350 degree oven. Bake for 30 to 40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Serve:
Let the bake cool for a few minutes then cut into eight squares. Serve warm with butter and plenty of maple syrup drizzled over. Enjoy the perfect blend of sausage and blueberry pancake all in one!
A sausage blueberry pancake bake with a syrup drizzle. Save
A sausage blueberry pancake bake with a syrup drizzle. | myhomemademeal.com

One of my favorite things about this recipe is how the savory sausage perfectly complements the bursts of sweet juicy blueberries. It reminds me of cozy weekend mornings spent around the kitchen table with family.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. They taste great reheated in the microwave or oven. You can also prepare the entire dish the night before, cover tightly, then bake fresh the next morning to save time.

Ingredient Substitutions

Swap the bulk sausage for cooked bacon or breakfast ham if you prefer a different flavor profile. You can also use fresh blueberries instead of frozen when in season. For dairy-free options, try almond or oat milk and coconut oil instead of butter.

Serving Suggestions

This bake pairs beautifully with a dollop of yogurt or a side of scrambled eggs for a bigger breakfast spread. Fresh fruit or a green salad can lighten the plate if serving for brunch or lunch.

Cultural Context

Baking pancake batter with sausage and fruit is a modern twist on the classic American breakfast of pancakes and sausage served side by side. This one-pan method is great for busy mornings and reflects the trend toward dishes that combine sweet and savory elements.

Recipe FAQs

→ How do I prevent blueberries from sinking in the batter?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended while baking.

→ Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well and will add natural sweetness and moisture to the bake.

→ What type of sausage is best for this dish?

Bulk breakfast sausage with moderate seasoning works great, as it balances nicely with the blueberries and batter.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to three days. Reheat gently in the microwave or oven before serving.

→ Can this dish be prepared in advance?

Absolutely. You can assemble the bake the night before and bake it fresh in the morning for convenient serving.

Sausage Blueberry Pancake Bake

Fluffy batter baked with sausage and blueberries for a satisfying morning treat.

Prep Time
15 minutes
Cooking Duration
40 minutes
Overall Time
55 minutes
Crafted By: Luna

Recipe Type: Breakfast

Preparation Complexity: Moderate Challenge

Regional Cuisine: American

Servings Output: 8 Serving Size (8 squares)

Dietary Choices: ~

Everything You’ll Need

→ Pancake Batter

01 2 cups all-purpose flour
02 1 tablespoon baking powder
03 1 teaspoon salt
04 1 teaspoon sugar
05 2 large eggs, beaten
06 1 cup whole milk
07 1 tablespoon unsalted butter, melted

→ Toppings

08 8 oz bulk breakfast sausage
09 1 cup frozen blueberries
10 1 tablespoon all-purpose flour (for coating blueberries)

→ For Serving

11 Butter
12 Maple syrup

Steps to Cook

Step 01

In a medium skillet over medium heat, cook the bulk sausage, breaking it up as it cooks, until browned and cooked through. Drain excess grease and set aside.

Step 02

Toss frozen blueberries with 1 tablespoon of flour in a small bowl to coat and prevent sinking during baking. Set aside.

Step 03

In a large bowl, whisk beaten eggs, sugar, milk, and melted butter. Add flour, salt, and baking powder; stir just until combined, leaving some lumps to avoid overmixing.

Step 04

Pour batter into a greased 8x8 inch baking pan. Evenly scatter cooked sausage over the batter, then sprinkle flour-coated blueberries on top.

Step 05

Bake in a preheated oven at 350°F for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 06

Allow to cool for a few minutes, cut into 8 squares, and serve warm with butter and maple syrup.

Extra Suggestions

  1. Coating blueberries with flour prevents them from sinking during baking.
  2. Assemble the night before and bake fresh in the morning for convenience.
  3. Leftovers keep well refrigerated for up to 3 days and reheat well in the microwave.

Must-Have Equipment

  • Medium skillet
  • 8x8 inch baking pan
  • Large mixing bowl
  • Small bowl
  • Whisk

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Contains eggs, dairy, and gluten; verify sausage ingredients for allergens.