You’ll love this blueberry sausage pancake bake for a delicious, all-in-one-skillet breakfast or brunch, or try it for breakfast-for-dinner!
This blueberry sausage pancake bake is one of my favourite breakfast treats and it’s perfect for a holiday weekend or just about any weekend :)
It’s perfectly served drizzled with maple syrup for an all-in-one-skillet breakfast that can feed a bunch, all at the same time!
Ingredients and substitutions
A few notes about the key ingredients …
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.
How to make this blueberry sausage pancake bake
Making this wonderful breakfast dish couldn’t be easier!
- Simply cook the sausages (or you can buy fully cooked ones and save that step).
- Add the batter ingredients to a blender or food processor (or use an immersion blender).
- Mix up the batter.
- 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.
Recipe tips!
- A cast-iron skillet is perfect for a Dutch baby as it retains heat well. 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.
Making ahead and storing
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 the batter to room temperature before using.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Blueberry Sausage Pancake Bake
Ingredients
For the pancake batter:
- 3 large eggs
- 3/4 cup milk
- 2 Tablespoons butter, melted and cooled slightly
- 1/2 cup all purpose flour
- 2 Tablespoons cornstarch
- 1 Tablespoon maple syrup
- 1/2 teaspoon kosher salt, or 1/4 tsp fine salt
- Pinch freshly ground pepper
For the pan:
- 1 Tablespoon butter
For the Dutch baby:
- 8 – 10 breakfast sausage links, fully cooked *see Note 1
- 1 1/2 – 2 cups fresh or frozen blueberries
For serving:
- Maple syrup, for drizzling
- Icing/confectioners’ sugar, for dusting
Instructions
- Preheat oven to 450F (regular bake setting/not convection bake).
- Combine all the pancake batter ingredients in a blender and blend to combine. Leave in the blender and allow to stand 20-30 minutes.
- If starting with uncooked breakfast sausage, cook the sausage in a skillet over medium heat with a little oil until golden brown or see Note 1 below for how to cook them in the preheating oven. Set aside.
- When ready to cook, put the empty skillet into the oven for 5 minutes. Re-blend the batter briefly and have it 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 Tablespoon of 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 the preheated 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.
Notes
More pancake recipe to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Even with my mess up in trying to diy a gluten free flour blend, it was amazing. What a great combo of flavor. My kids said it was their favorite out of the ones we’ve tried.
I’m so glad to hear, Stacy! I know that doesn’t always ends well, so I’m glad this one did :) Thanks!
I love savoury and sweet combos so this is right up my alley! Delicious for brunch!!
Me, too Dawn! Thanks so much :)
This was so easy and so good! The sweet/savory combination elevated my normal Dutch baby game.
So glad you enjoyed it, Sara :) I always love the sweet and savory together. Thanks!
DER schaut besonders LECKER aus:::
WÜNSCHE noch einen schönen TAG bis bald
die BIRGIT aus TIROL
Thanks so much :)