This Blueberry Sausage Pancake Breakfast Bake has a fluffy buttermilk pancake base and is stuffed with savory sausage and sweet bites of blueberry. Prep this super easy bake for meal prep to enjoy all week or serve it for brunch with family and friends. It tastes amazing with a little butter and pancake syrup on top!
I looooooove a good stack of fluffy pancakes! Especially topped with fresh, juicy fruit, warm maple syrup, and a side of piping hot savory sausage. It’s literally the breakfast of my dreams! I wish I could eat it every morning, but it would take a ton of work to prep that every day ya know! 😅
BUT I found an easy shortcut way to make it happen! Please meet this incredibly scrumptious Blueberry Sausage Breakfast Bake!
It’s got a fluffy, buttermilk pancake base stuffed with savory bites of sausage and sweet bursts of blueberries. Top it off your favorite syrup and a little butter and you’ve got the ultimate sweet and savory gourmet breakfast made easy! You can even take it on the go!
This Blueberry Sausage Breakfast Bake requires just 3 main ingredients (pancake mix, sausage crumbles and blueberries) and takes less than 5 minutes to prep. Make it at the beginning of the week to enjoy each morning or serve it as the centerpiece of a hearty brunch with your family and friends! It’s also a great way to satisfy both your savory and sweet cravings.
WHY YOU’LL LOVE THIS BLUEBERRY SAUSAGE BREAKFAST BAKE
- Only requires 3 (main) ingredients! The rest can technically be left out, they just enhance it more!
- Easy and quick to make. 5 minutes of prep before it’s in the oven.
- There’s sweet AND savory vibes all over the place!
- The base is nice and fluffy just like a huge stack of pancakes!
- Lower in fat and calories than traditional breakfast bakes and packed with protein.
- Great for meal prep! This breakfast bake keeps well in the fridge for a ready-made breakfast throughout the week! You can even freeze it if you know you have a busy week ahead.
INGREDIENTS
- Pancake mix – I used Kodiak Cakes Buttermilk pancake mix. I love that buttermilk twang it gives! Many people I talk to don’t know this, but Kodiak has a Gluten-free and Plant Based pancake mix as well. But any pancake mix will work for this recipe!
- Blueberries – You can use fresh, frozen, or dried. I think this bake is best with the frozen Wild Maine Blueberries. There is just something about those sweet delicious tiny berries!
- Turkey sausage – A great source of yummy protein. I buy the pre-cooked to make this recipe super easy, but you can cook your own sausage first and use that for this recipe too. Pork sausage, chicken sausage, turkey sausage – they all work the same!
- Baking powder – to give this pancake bake some more fluff! Although this ingredient is optional and you can omit if needed.
- All-purpose flour – use gluten-free all-purpose if needed. We’ll just be using a little bit to coat the blueberries so they don’t all sink when baked.
- Sweetener – Also optional to make the base of the pancake base a touch more sweet. Any sweetener works here! Sugar, stevia, Swerve, Truvia,
HOW TO MAKE THIS BLUEBERRY SAUSAGE BREAKFAST BAKE
- Pre-heat oven to 350°F and spray a 13 x 9″ baking dish with cooking spray.
- Place frozen blueberries in bowl and toss with flour to coat. Set aside.
- Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps. Pour batter into your baking dish.
- Top the batter evenly with the blueberries and cooked sausage. (If you not buying pre-cooked sausage, start this recipe by cooking it.)
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool, slice up a big ole piece, top with some butter and pancake syrup, and enjoy!
IS THIS PANCAKE BAKE GLUTEN-FREE?
It is if you use gluten-free ingredients! To make this bake gluten-free, just make sure you use a gluten-free flour and pancake mix. I love Kodiak Cakes gluten-free mix!
CAN YOU MAKE THIS PANCAKE BAKE DAIRY-FREE? VEGAN?
To make dairy-free, use a dairy-free pancake mix. Kodiak Cakes also has a Plant-Based mix and it’s delicious. Any pancake mix works though!
To make vegan, do the same as above along but also sub the turkey sausage for vegan sausage/meatless crumbles.
HOW TO STORE, FREEZE, AND REHEAT BREAKFAST BAKE
You can let the breakfast bake cool and wrap the 9×13″ dish in plastic wrap, or you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.
To freeze: I recommend cutting the breakfast bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag more easily. You want to let out as much air as possible to prevent freezer burn.
Bars will keep fresh up to 4 months if sealed well.
To reheat: place bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light butter. I promise you, your taste buds will immediately thank you.
FAQ: BLUEBERRY SAUSAGE PANCAKE BREAKFAST BAKE
Sure! I will admit, I do prefer the frozen Wild Maine Blueberries over standard frozen blueberries or fresh ones. They are perfectly sweet and just the right size! Frozen blueberries are also less likely to sink than fresh ones. But if you’re okay with some sinking, go right ahead! Either way, it will taste amazing.
Yes! Properly stored, this bake will stay fresh up to 4 months. See the recipe card below for freezing and storage tips!
You technically could, but this bake is so easy to throw together that I would make it fresh! Just mix the Kodiak mix (or other pancake mix) with water and top with blueberries and sausage. If you are cooking the sausage instead, you can go ahead and cook that so it’s ready to go.
I leave it uncovered so it can bake faster. This also prevents condensation from the heat and foil that would make the breakfast bake more soggy.
This bake has a little bit of everything, so really you can enjoy as is! If you wanted to increase the protein, you can serve alongside turkey or chicken sausage links, eggs or egg whites, or Greek yogurt. A side of fresh fruit is also delicious with this!
It’s PERFECT for meal prep! Quick to make, stays fresh in the fridge all week and reheats amazing. Plus you can easily pack it for on the go. Store some syrup in a mini container (I love these 2-oz. disposable containers) and you have a gourmet breakfast anywhere!
WANT TO MAKE THIS RECIPE?
If you try this Blueberry Sausage Pancake Breakfast Bake and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Blueberry Sausage Pancake Breakfast Bake
This Blueberry Sausage Pancake Breakfast Bake has a fluffy buttermilk pancake base and is stuffed with savory sausage and sweet bites of blueberry. Prep this super easy bake for meal prep to enjoy all week or serve it for brunch with family and friends. It tastes amazing with a little butter and pancake syrup on top!
Ingredients
- 1 cup frozen wild Maine blueberries (140g) - regular blueberries work too
- 1 Tbsp all-purpose flour (7g) - GF if needed
- 3 cups pancake mix (318g) - I used Kodiak Cakes, use GF if needed
- 1 tsp baking powder
- 1 tsp sweetener of choice
- 2 cups water (480g)
- 2 cups cooked turkey sausage crumbles (228g)
Instructions
- Pre-heat oven to 350 degrees F and spray a 9x13" baking dish with cooking spray.
- Place frozen blueberries in bowl and toss with flour to coat. Set aside.
- Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps. Be sure not to over-mix! Pour pancake batter into dish. Top the batter evenly with the blueberries and sausage crumbles.
- Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
Notes
MFP entry: LFF Blueberry Sausage Pancake Bake
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Dietary Modifactions
To make gluten-free: just make sure you use a gluten-free flour and pancake mix. I love Kodiak Cakes gluten-free mix!
To make dairy-free: use a dairy-free pancake mix. Kodiak Cakes also has a Plant-Based mix too and it's delicious!
To make vegan/vegetarian: sub the turkey sausage for vegan sausage and make sure you use a plant-based pancake mix for vegan.
If using uncooked sausage: If buying sausage uncooked, start by cooking the sausage first. You can also cook the sausage the night before if you want to do some prep to make this bake come together quicker the next morning.
Storing & Reheating
To reheat: place bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light or regular butter. I promise you, your taste buds will immediately thank you!
To store: you can let the breakfast bake cool and wrap the 9×13″ dish in plastic wrap, or you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.
To freeze: I recommend cutting the breakfast bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.
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Nutrition Information:
Yield:
8Serving Size:
1/8 of dish (137g)Amount Per Serving: Calories: 211Total Fat: 5gSaturated Fat: 1gSodium: 495mgCarbohydrates: 25.6gFiber: 4.5gSugar: 3.5gProtein: 15.6g
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This is sich a game changer!! I love sweet and savory breakfast items and when you posted this I made it asap, it is seriously so good. I live the macros and the blueberries throughout it. I use to love mcgriddles, but they always made me a little sick to my stomach after eating them bc they are so so greasy that it wasn’t even worth trying to fot my macros around. Now I don’t have to, thanks to you!
Talk about a unique combo! I love sweet and salt together and these were perfect!
Oh my god this sounds so yummy. Is it okay to freeze and reheat the extras? I think I’d wrap them individually in plastic wrap?
Ignore my comment. I realized reading is essential 😂. Freezing is okay!
I love these for an easy breakfast meal prep!! Hubby approved also. These were easy to grab and go in the morning, add a little Walden farms syrup and good to go!
These are so good and filling! If you are a sucker for a sweet and savory combo, don’t pass these up!! So versatile and you can use whatever you have on hand. I also made these in a mini loaf pan for easy individual servings.
Must try!!! This recipe is so good it’s being added to my family Christmas brunch. Take my word that is a HUGE deal. Everyone needs to make this !
Aw heck yes!!!! Let me come over too 😆
I would love to add some PE Science protein powder to this recipe just to boost the protein a little. Any recommendations for the amount to use?
Hey Lael!
I appreciate your interest in my recipe and am excited for you to try it! I haven’t experimented with it personally, but if I were to try to add some protein I would stick to 1/2 scoop to 1 full scoop (15-32g). Adding too much can cause the texture to be more dry, but that amount should work good – and maybe even give it a subtle sweet taste! 😋
Can’t wait to try this!
Love the sweet and savory combo, kid approved too. I top a serving with 10g of real maple syrup and a little kosher salt and it’s perfection!
[…] 12. Blueberry Sausage Pancake Bake […]
After making it, this is a keeper! It’s the perfect amount of savory the butter is delicious on top with a TBSP or two of lite syrup. So yummy and the protein it provides is an added bonus.