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 protein packed meal 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 a 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 few slices of butter and you’ve got the ultimate sweet and savory gourmet breakfast made easy! You can 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
- It only requires 3 (main) ingredients!
- Easy and quick to make. It takes less than 5 minutes before it’s in the oven.
- There’s sweet AND savory vibes all over the place!
- The base is nice and fluffy!
- 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.
- Kodiak cake mix – I used their Buttermilk Flapjack and Waffle Mix. I love that butternut twang it gives. But any pancake mix will work for this recipe! Kodiak has a delicious Gluten-free and Plant Based pancake mix as well!
- Blueberries – You can use fresh, frozen, or dried. I think this bake is best with the frozen Wild Maine Blueberries.
- Turkey sausage – A great source of yummy protein. I buy the pre-cooked to make this recipe super easy, but if you wish, you can use regular sausage and you can cook it yourself before adding too.
- Baking powder
- All-purpose flour – gluten-free all-purpose if needed.
- Sweetener – Optional for added sweetness. I just used a few packets of Splenda.
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!
To make vegan/vegetarian, sub the turkey sausage for vegan sausage.
HOW TO STORE, FREEZE, AND REHEAT YOUR 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.
FREQUENTLY ASKED QUESTIONS
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 above 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.
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!