Sausage Blueberry Pancake Bake (Printable Version)
Fluffy batter baked with sausage and blueberries for a satisfying morning treat.
# 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:
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.
02 -
Toss frozen blueberries with 1 tablespoon of flour in a small bowl to coat and prevent sinking during baking. Set aside.
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.
04 -
Pour batter into a greased 8x8 inch baking pan. Evenly scatter cooked sausage over the batter, then sprinkle flour-coated blueberries on top.
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.
06 -
Allow to cool for a few minutes, cut into 8 squares, and serve warm with butter and maple syrup.
# Extra Suggestions:
01 -
Coating blueberries with flour prevents them from sinking during baking.
02 -
Assemble the night before and bake fresh in the morning for convenience.
03 -
Leftovers keep well refrigerated for up to 3 days and reheat well in the microwave.