This Blueberry Sausage Pancake Casserole is the ultimate sweet and savory breakfast solution for feeding a crowd without standing over a hot griddle all morning. By combining fluffy pancake batter with savory breakfast sausage and bursts of fresh blueberries, this bake transforms a classic breakfast into a convenient, sliceable meal that everyone will love.
Imagine a golden-brown, oven-baked pancake studded with juicy berries and savory pieces of sausage, all finished with a melting pat of butter and a generous drizzle of warm maple syrup.
Recipe Details
- Flavor Profile: A perfect harmony of savory saltiness from the sausage and the natural sweetness of blueberries and maple syrup.
- Textures: Light and fluffy on the inside with slightly crisp, golden-brown edges.
- Total Time: 15 minutes of active prep, plus approximately 45 minutes of baking.
- Difficulty Level: Very Easy; perfect for beginners or busy families who want a hearty meal with minimal effort.
What You’ll Need
This recipe uses convenient pancake mix as the base, which is then elevated with protein and fresh fruit. You will need a pound of your favorite breakfast sausage and a generous amount of fresh blueberries. To ensure the casserole has sweetness in every bite, maple syrup is mixed directly into the batter before baking.
Ingredient Notes
- Pancake Mix – Use a high-quality “just add water” or complete pancake mix. It provides the leavening and structure needed for a tall, fluffy bake.
- Breakfast Sausage – Once browned and drained, this provides the savory “meat” of the dish. You can use links cut into coins or crumbled bulk sausage.
- Fresh Blueberries – These provide bright pops of tart sweetness. While frozen berries can work in a pinch, fresh berries hold their shape best during the long bake.
- Maple Syrup – Adding this directly to the batter ensures the casserole is seasoned throughout and helps achieve a beautiful golden color on top.
- Pats of Butter – Adding butter to the top of each hot slice allows it to soak into the pancake for a rich, restaurant-style finish.
Add-ins and Substitutions
- Fruit – If you don’t have blueberries, sliced strawberries or even diced apples would make a delicious fruity alternative.
- Crunch – A handful of chopped walnuts or pecans added to the batter would provide a lovely nutty texture.
- Spice – A teaspoon of ground cinnamon stirred into the dry pancake mix can add a warm, cozy aroma to the entire kitchen.
How to Make Blueberry Sausage Pancake Casserole
1. Brown the Sausage First, cook 1 lb of breakfast sausage in a skillet over medium heat until it is thoroughly browned and cooked through. Once finished, drain the grease well to ensure the casserole does not become oily.
2. Prepare the Batter In a large bowl, mix together the 4 cups of pancake mix with the 3 cups of water, following the directions on the box to ensure a smooth consistency. Stir in the browned sausage, fresh blueberries, and 1/3 cup of maple syrup. If you prefer a decorative look, you can keep a small handful of the sausage and blueberries separate to add to the top of the breakfast casserole later. Stir everything together well.
3. Bake to Perfection Spray a 9×13 baking dish with cooking spray to prevent sticking. Pour the pancake mixture into the baking dish and spread it out evenly. If you reserved any sausage or blueberries, scatter them across the top now. Place the dish in the oven and bake at 375 degrees F for about 45 minutes. You will know it is done when a toothpick inserted into the center of the pancake casserole comes out clean.
4. Garnish and Serve Remove the casserole from the oven and slice into squares. Top each hot piece with a pat of butter and an extra drizzle of maple syrup for the best experience.
Pro Tip: Reserving a few blueberries and sausage crumbles for the very top prevents them from all sinking to the bottom, ensuring your casserole looks as good as it tastes when it comes out of the oven.
Recipe Tips
- Drain Thoroughly – Make sure the sausage is drained on paper towels after browning. Removing excess fat is key to keeping the pancake base light and airy.
- Oven Placement – Bake the casserole on the center rack of your oven to ensure the bottom cooks through at the same rate as the top.
- Doneness Cue – Since every oven varies slightly, start checking with a toothpick at the 40-minute mark to avoid over-baking and drying out the pancake.
FAQs
Can I use a different size pan? This recipe is specifically designed for a 9×13 baking dish to ensure the batter is the correct thickness for a 45-minute bake. A smaller pan would result in a very thick casserole that might remain raw in the middle.
What kind of sausage is best? Any breakfast sausage variety works well. Just ensure it is fully cooked and the grease is drained before it is added to the batter.
Do I have to use fresh blueberries? You can use frozen blueberries, but be aware that they may bleed purple juice into the batter, changing the color of the final casserole.
Serving Suggestions
- Fruit Salad – A side of fresh melon or citrus slices provides a refreshing contrast to the hearty casserole.
- Eggs – Serve alongside some scrambled eggs if you want to increase the protein count of your breakfast spread.
- Coffee – This sweet and savory bake pairs perfectly with a hot cup of coffee or a cold glass of orange juice.
Make This Recipe in Advance
You can brown and drain the sausage the night before and store it in the refrigerator to save time in the morning. However, do not mix the pancake batter with the liquid until you are ready to bake, as the leavening agents in the mix will lose their effectiveness if left to sit too long.
Print
Blueberry Sausage Pancake Casserole
- Total Time: 1 hour
- Yield: 10–12 Servings 1x
Description
The Blueberry Sausage Pancake Casserole is the ultimate sweet and savory breakfast solution for feeding a crowd. Combining fluffy pancake batter with savory breakfast sausage and fresh blueberries, this bake transforms a classic into a convenient, sliceable 9×13 meal.
Ingredients
The Batter & Mix-ins
- 4 cups pancake mix
- 3 cups water
- 1 lb breakfast sausage, browned and drained
- 1 1/2 cups fresh blueberries
- 1/3 cup maple syrup
The Finishing Touches
- Pats of butter, for serving
- Extra maple syrup, for drizzling
Instructions
Brown & Drain: Cook sausage in a skillet until browned. Drain grease thoroughly on paper towels.
Mix: Whisk pancake mix and water until smooth. Fold in sausage, blueberries, and 1/3 cup maple syrup.
Prep: Preheat oven to 375°F. Spray a 9×13-inch dish with non-stick spray.
Bake: Pour batter into dish. Top with any reserved berries/sausage. Bake for 45 minutes or until a toothpick comes out clean.
Serve: Slice into squares while hot. Top with butter and extra syrup.
Notes
Fat Control: Thoroughly draining the sausage is vital; excess grease will make the pancake heavy and oily.
Aesthetic Tip: Scatter a few berries and sausage crumbles on top before baking to prevent them all from sinking to the bottom.
Frozen Berries: If using frozen, fold them in quickly at the very end without thawing to keep the batter from turning blue.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Square
- Calories: 380
- Sugar: 14g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Keywords: pancake casserole, blueberry sausage breakfast, sheet pan pancakes, easy brunch recipes, breakfast bake, sweet and savory breakfast, 9x13 breakfast recipes
