Sausage Blueberry Pancake Bake (Print Version)
# Ingredients:
→ For the Pancake Batter
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 teaspoon salt
04 -
1 teaspoon sugar
05 -
2 eggs, beaten
06 -
1 cup milk
07 -
1 tablespoon butter, melted
→ For the Toppings
08 -
8 oz bulk breakfast sausage
09 -
1 cup frozen blueberries
10 -
1 tablespoon all-purpose flour (for coating blueberries)
→ For Serving
11 -
Butter
12 -
Maple syrup
# Instructions:
01 -
In a medium skillet over medium heat, cook the bulk sausage, breaking it up as it cooks, until it's browned and cooked all the way through. Drain any excess grease and set aside.
02 -
Put the frozen blueberries in a small bowl and toss them with 1 tablespoon of flour until they're coated. This helps keep them from sinking to the bottom of the batter. Set aside.
03 -
In a large bowl, whisk together the beaten eggs, sugar, milk, and melted butter. Add the 2 cups of flour, salt, and baking powder to the wet ingredients and mix just until everything is combined. A few lumps are okay - don't overmix.
04 -
Pour the pancake batter into a greased 8x8 inch baking pan. Scatter the cooked sausage evenly over the top, then sprinkle the flour-coated blueberries all over.
05 -
Bake in a preheated 350 degree oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
06 -
Let it cool for a few minutes, then cut into 8 squares. Serve warm with butter and maple syrup on top. Enjoy!
# Notes:
01 -
Coating the blueberries in flour keeps them from sinking to the bottom while baking.
02 -
You can assemble this the night before and bake it in the morning for an easy breakfast.
03 -
Leftovers keep well in the fridge for up to 3 days and reheat great in the microwave.
04 -
This is like having pancakes and sausage all in one easy dish.