Get the Recipe: Skillet Blueberry Sausage Pancake Bake
This delicious blueberry sausage pancake bake is an easy and delicious all-in-one skillet breakfast or brunch dish. Bakes up perfectly in a cast-iron skillet.
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 pancake:
- 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 for 20-30 minutes. (You can also use a bowl and an immersion blender or a food processor to mix the batter.)
- 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 it in the preheated 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, without opening the oven door, 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.
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 9-inch round baking pan. Anything of a similar size that can take a 450F oven.
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 the 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.
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
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