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