Sausage Blueberry Pancake Bake
A delightful breakfast dish that balances savory sausage and sweet blueberries in a fluffy pancake bake, perfect for family gatherings or weekend brunch.
Ingredients
Pancake Base
- 2 cups all-purpose flour The backbone of your pancake base.
- 1 tablespoon baking powder For lift, ensuring pancakes are light and airy.
- 1 teaspoon salt Enhances all flavors.
- 1 teaspoon sugar Adds a hint of sweetness.
- 2 large eggs, beaten Provides richness and binds ingredients.
- 1 cup milk For creamy and smooth batter.
- 1 tablespoon butter, melted Adds a rich, buttery flavor.
Fillings
- 8 oz bulk breakfast sausage Savory and flavorful protein element.
- 1 cup frozen blueberries Bursting with sweetness.
- 1 tablespoon all-purpose flour For coating blueberries to prevent sinking.
For Serving
- Butter and maple syrup The perfect finishing touches.
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.
- Toss the frozen blueberries with 1 tablespoon of flour in a small bowl, then set them aside.
- In a large bowl, whisk together the beaten eggs, sugar, milk, and melted butter until well combined.
- Gradually add 2 cups of flour, salt, and baking powder, mixing just until combined. A few lumps are okay.
Baking
- Pour the pancake batter into a greased 8×8 inch baking pan.
- Scatter the cooked sausage and flour-coated blueberries over the batter evenly.
- Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool for a few minutes, then cut into 8 squares and serve warm with butter and maple syrup.
Notes
Tips: Ensure the sausage is cooked and drained of excess fat; coat blueberries in flour to prevent sinking; avoid overmixing the batter for a fluffy texture. Let the bake cool slightly before slicing.