You’ll love this Blueberry and Sausage Dutch pancake for a delicious, all-in-one-skillet breakfast or brunch, or try it for breakfast-for-dinner!

blueberry Dutch baby with sausage in cast iron skillet

This Blueberry Dutch Baby Pancake with 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 that can feed a bunch, all at the same time!.

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Ingredients and substitutions

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.

Step-by-step photos

blueberry sausage Dutch baby photo collage of steps to make

Making this wonderful breakfast dish couldn’t be easier. Simply cook the sausages (or you can 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.

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.
blueberry Dutch baby with sausage in cast iron skillet

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.

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blueberry Dutch baby with sausage in cast iron skillet

Get the Recipe: Blueberry Dutch Baby with Sausage

This delicious blueberry Dutch baby adds sausage to the pan, as well, for a delicious all-in-one skillet breakfast.
5 stars from 5 ratings
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings

Ingredients

For the Dutch baby 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 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

For serving:

  • Maple syrup, for drizzling
  • Icing/confectioners’ sugar, for dusting

Instructions
 

  • Preheat oven to 450F (regular bake setting/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.

Notes

1. Use either store-bought fully-cooked breakfast sausages OR pre-cook the sausages yourself. You can do this well ahead and refrigerate, if you like. You can also make use of the preheating oven to cook the sausages right before making the Dutch baby. Simply throw them in the skillet and into the preheating oven, cooking until they are cooked through and golden. Remove any excess fat from the pan and leave a bit and use it to replace the butter for the pan. You can pour the batter over-top of the sausages in the pan.
Be sure to read the notes above the Recipe Card for substitution suggestions and tips for making this recipe. You will also find Step-by-Step photos for reference.
Cuisine: American, Canadian
Course: Breakfast
Author: Jennifer Maloney
Serving: 1serving, Calories: 247kcal, Carbohydrates: 22g, Protein: 9g, Fat: 14g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 362mg, Potassium: 194mg, Fiber: 2g, Sugar: 9g, Vitamin A: 339IU, Vitamin C: 6mg, Calcium: 50mg, Iron: 1mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

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