You'll love this Blueberry and Sausage Dutch baby for a delicious, all-in-one-skillet breakfast or brunch, or try it for breakfast-for-dinner!
I am a huge fan of Dutch baby pancakes and I enjoy them in a number of forms and flavours. This Blueberry and Sausage version is one of my favourite breakfast treats and it's perfect for a holiday weekend or just about any weekend :)
The batter for this one is a little more regular-pancake-like than some of the Dutch babies I have made. It's perfect with the blueberries and sausages. Serve drizzled with maple syrup for an all-in-one-skillet breakfast.
Sausages - breakfast sausages links are perfect here, though technically, any breakfast-type sausage would work. The sausages need to be fully cooked before adding to the skillet, so you'll need to either pre-cook them or you can buy fully-cooked breakfast sausages now. If frozen, you should thaw them before using.
Blueberries - you can use fresh or frozen blueberries here. If frozen, maybe rinse under water and pat dry before using, so they aren't super cold going into the batter.
For the batter - All purpose flour, eggs (3), butter, milk (any variety), salt, cornstarch (aka corn flour) and maple syrup.
For serving - maple syrup
Making this wonderful breakfast dish couldn't be easier. Simply cook the sausages (or buy fully cooked ones and save that step). Mix up the batter in a blender (or use a bowl and an immersion blender). Preheat the skillet in the oven, then add a bit of butter. Pour in the batter and arrange the sausage and blueberries on top. Bake and enjoy! Serve drizzled with some maple syrup.
A cast-iron skillet is perfect for a Dutch baby. Mine shown here is 10-inches across the top. If you don't have cast-iron, any oven-safe skillet is fine, or even a baking pan. Anything of a similar size that can take a 450F oven.
A blender is the easiest way to mix this batter, but you can also use a bowl and an immersion blender if you don't have a blender.
This dish is best enjoyed freshly cooked, as left-overs don't keep particularly well.
You can make the batter the night before and refrigerate overnight. Bring to room temperature before using.
Blueberry and Sausage Dutch Baby
For the Dutch baby batter:
- 3 large eggs
- 3/4 cup milk
- 2 Tbsp. butter, melted and cooled slightly
- 1/2 cup all purpose flour
- 2 Tbsp. cornstarch
- 1 Tbsp maple syrup
- 1/2 tsp. kosher salt, or 1/4 tsp fine salt
- Pinch freshly ground pepper
For the pan:
- 1 Tbsp. unsalted butter
For the Dutch baby:
- 8 - 10 breakfast sausage links, fully cooked *see Note 1
- 1 1/2 - 2 cups fresh or frozen blueberries
- Maple syrup, for drizzling
- Icing/confectioners' sugar, for dusting
- Preheat oven to 450F (not convection bake).
- Mix the Dutch baby batter: Combine all the ingredients in a blender and blend to combine. Leave in blender and allow to stand 20-30 minutes.
- When ready to cook, put empty skillet into the oven for 5 minutes. Re-blend batter briefly and have handy next to the oven. Also have your fully-cooked sausage and blueberries at the ready. Remove from oven (careful, it's hot!). Add the 1 Tbsp butter to the hot pan and allow to melt, then pour the batter into the pan. Arrange the sausage around the pan and scatter the blueberries over-top.
- Place into 450F oven and bake, undisturbed, for 22-25 minutes, or until puffed and golden.
- Remove from oven and let stand a minute or two. Dust with icing/confectioners' sugar and drizzle with maple syrup to serve.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.