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!

blueberry Dutch baby with sausage in cast iron skillet

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!

Jump to:

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

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).
  • 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.
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.

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!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

blueberry Dutch baby with sausage in cast iron skillet

Get the Recipe: Blueberry Sausage Pancake Bake

This delicious blueberry sausage pancake bake is an easy and delicious all-in-one skillet breakfast or brunch dish.
5 stars from 5 ratings
Print Recipe Pin This Leave a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings

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

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 them if you like. 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, leaving a bit in the pan 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!

More pancake recipe to love!

Easy Sheet Pan Pumpkin Pancakes

Buttermilk Blueberry Pancakes

Mini Dutch Pancakes with Warm Blueberry Sauce