Blueberry Sausage Pancake Bake

This Blueberry Sausage Pancake Breakfast Bake is a weekend favorite that brings together the best of sweet and savory breakfast comforts. It is ideal for family brunches or lazy mornings when you want everything in one dish without standing over a griddle.

The first time I made this bake for a holiday breakfast I was surprised by how quickly the pan was empty. Now it is our go to when company comes over or when the kids ask for something extra special.

Ingredients

• All purpose flour: gives the bake its tender structure make sure to scoop and level for accurate measuring
• Baking powder: lifts the pancake layer keep yours fresh for best results
• Salt: enhances all the flavors in the dish
• Sugar: just a touch brings a gentle sweetness to balance the savory
• Eggs: provide richness and tenderness use fresh large eggs if possible
• Milk: keeps the batter moist and light whole or two percent both work
• Butter: adds flavor and softness always use real butter for best taste
• Frozen blueberries: bring juicy pops of fruit choose ones with no added sugar and keep them frozen until mixing
• Bulk breakfast sausage: offers heartiness and a salty contrast select for quality and low fillers

Step-by-Step Instructions

Brown the Sausage:

Cook the bulk sausage in a medium skillet over medium heat breaking it up as it cooks until well browned and fully cooked through about 8 to 10 minutes. Drain off excess fat for a lighter dish. Let cool slightly.

Prepare the Blueberries:

In a small bowl toss the frozen blueberries with one tablespoon of flour to keep them from sinking during baking. Return to the freezer if not using immediately.

Mix the Wet Ingredients:

In a large mixing bowl whisk together the eggs sugar milk and melted butter until smooth and fully combined. The batter should look creamy without streaks. Let rest while you prepare the dry ingredients.

Combine and Build the Batter:

Sprinkle the flour baking powder and salt evenly over the wet mixture. Use a gentle hand or a spatula to fold until you see no dry flour for the best pancake texture. Do not overmix or the bake can turn dense.

Assemble in the Pan:

Grease an eight by eight baking pan well so nothing sticks. Pour in the batter and use a spatula to smooth the top. Scatter the cooked sausage and floured blueberries as evenly as you can for bursts in every bite.

Bake Until Golden:

Place the pan in a three hundred fifty degree oven and bake for thirty to forty minutes until puffed golden and a toothpick tests clean in the center. Let cool slightly before cutting into generous squares.

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I have always loved how blueberries surprise in every bite with a tangy burst. My family remembers the first time we spotted one bubbling up along the edge and now it is a contest who gets the corner pieces.

Storage Tips

Let the bake cool fully before storing. Wrap tightly or place in an airtight container and refrigerate for up to four days. To reheat warm individual slices in a microwave or oven until heated through. This dish also freezes surprisingly well. Slice and freeze with parchment between layers for easy grab and go breakfasts.

Ingredient Substitutions

You can swap the sausage for cooked bacon or vegetarian sausage crumbles for a different twist. Fresh blueberries work beautifully but do toss with flour to prevent them sinking. Almond or oat milk substitutes just fine for dairy milk. If you want a sweeter bake add an extra tablespoon of sugar.

Serving Suggestions

Serve slices warm with butter and real maple syrup for classic appeal. A dollop of plain yogurt and a sprinkle of chopped nuts adds a lovely texture contrast. Pair with fresh fruit salad or a simple green salad for a full brunch spread.

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A Little History

Breakfast bakes like this one draw inspiration from classic American diner fare and old fashioned cast iron skillet breakfasts. Combining the flavors of pancakes sausage and blueberries in one pan speaks to cozy family traditions and a love for communal eating on lazy mornings.

Recipe FAQs

→ Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Just coat them with flour before adding to prevent sinking.

→ What type of sausage is best to use?

Bulk breakfast sausage gives the best flavor, but turkey or vegetarian sausage alternatives also work.

→ Can this breakfast bake be prepared ahead of time?

Absolutely. Assemble the dish and refrigerate overnight, then bake fresh in the morning.

→ How do I know when it's cooked through?

Bake until golden and a toothpick inserted into the center comes out clean, about 30 to 40 minutes.

→ What are some serving suggestions?

Serve warm with butter, maple syrup, or a dusting of powdered sugar for extra flavor.