Breakfast has never been so decadent! Blueberry Breakfast Sausage Pancakes make the perfect recipe for any weekend morning. This combination of sweet and savory creates a lovely balance and a breakfast that’s hard to stop enjoying. Makes 18 pancakes.
Love pancakes? Learn How to make the Best Homemade Pancakes!
Did you know that pregnancy dreams are crazy vivid and—more often than not—bizarre?
Well, they are. Trust me on this, folks.
And these Blueberry Breakfast Sausage Pancakes are the result of a dream that I had a few months back.
I couldn’t tell you why I was dreaming about a sweet-savory pancake mix one evening, but I woke up famished… and clearly had to give the flavor combination a try.
The sweetness of summertime blueberries paired with the savory chicken sausage is absolutely PERFECT. Add a little bit of maple syrup, and you’re golden!
Other pancake recipes to try: Cinnamon Roll Pancakes | Funfetti Pancakes | Strawberry Pancakes with Dark Chocolate Drizzle | Red Velvet Pancakes | Eggnog Pancakes with Cinnamon Syrup | Pumpkin Spice Pancakes / Blueberry Pancakes with Blueberry Syrup
Need breakfast inspiration? Head on over to my Breakfast Recipe Index for some ideas.
What tools do I need to make Blueberry Breakfast Sausage Pancakes?
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- A nonstick skillet.
- Glass bowls.
- Liquid measuring cup.
- Cast iron grill/griddle.
- Stainless steel spatula.
In addition to these tools, you’re going to need some ingredients to make these Homemade Blueberry Pancakes with Sausage.
- All-purpose flour—we keep unbleached AP flour in our house, but the regular kind works, too.
- Granulated sugar—also known as white sugar
- Baking powder
- Baking soda
- Kosher salt—you can also use a finer grain sea salt in place of this, though I prefer to use kosher salt at our house.
- Milk—we’ve made these pancakes throughout the years with whole milk, 2% milk, skim milk and nondairy milks, too. Use what you’ve got on hand, though I will note that whole milk makes for the most flavorful pancakes.
- Vegetable oil—or another flavorless oil
- Vanilla extract
- Ground chicken breakfast sausage—or your favorite ground breakfast sausage
- Fresh blueberries
- Unsalted butter—for brushing the griddle/pan. You can use the same flavorless oil that you added to the pancake batter if you want to make these pancakes dairy free.
How to make Blueberry Sausage Pancakes
Cook the breakfast sausage. Once browned and cooked through, remove from the pan, and set aside.
In a large bowl, mix the pancake batter’s dry ingredients—flour, sugar, baking powder, baking soda and salt. Whisk until incorporated and set aside.
Combine the liquid ingredients in a liquid measuring cup. Measure in the milk, eggs, maple syrup, oil and vanilla extract. Use a whisk or a fork to mix the ingredients.
Mix the pancake batter. Pour the wet ingredients into the dry ingredients, stirring with a rubber spatula until just combined. (Lumps are OK!) Be careful not to overmix because this will affect the texture and rise of the pancakes.
Let the batter rest for 5-10 minutes.
Heat a nonstick skillet or a cast-iron griddle over medium-high heat. Grease with butter, flavorless oil or cooking spray.
PRO TIP: Before dropping a pancake onto the preheated griddle, sprinkle on a few droplets of water. If the water sizzles, you’re ready to go. If not, wait until the surface gets warmer.
When the pan/griddle is ready, use a tablespoon to dollop the batter onto the skillet. Use a spoon or a spatula to shape the pancake into a circle if it is lopsided. Scoop some cooked sausage onto the top, then sprinkle on a few blueberries.
Cook until bubbles have formed on the surface, flip the pancakes. (This can take anywhere from 2-5 minutes, depending on the heat on your pan.) Continue cooking through.
Repeat until all batter has been made into pancakes. Garnish with extra sausage and blueberries, then drizzle with syrup. Enjoy warm!
Frequently Asked Questions
Honestly, there’s just something that’s so right about a sweet-salty breakfast.
There’s a scientific reason, too. Our tastebuds are made up of different cells that taste different things: sweet, salty, sour, bitter or umami. Certain sweet tastebud cells only light up when salt is involved.
This could potentially explain why sweet-salty food combinations are just soooooo good. (If you’re interested in reading more about this process, I suggest checking out this article from Delish.)
Absolutely! I’ve included a note in the recipe card below of what can be substituted. It’s a really simple substitution.
Personally, I think these pancakes are tastiest when they’re made from scratch, but you could easily add blueberries and sausage to a boxed pancake mix of your choosing if you’d rather do that.
Don’t skip on the syrup and drizzle maple syrup on the final pancakes.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
- When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
- Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
What are some recipes I can serve along side these pancakes?
Breakfast has never been so decadent! Blueberry Breakfast Sausage Pancakes make the perfect recipe for any weekend morning. Homemade pancake batter is studded with chicken breakfast sausage and fresh blueberries. This combination of sweet and savory creates a lovely balance and a breakfast that's hard to stop enjoying. Whether you're feeding a crowd, your family or yourself, these pancakes are the perfect dish to serve for any morning occasion.
- 1 ½ cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups milk, (whole, 2%, skim all OK)
- 2 eggs
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ lb. chicken breakfast sausage (or your favorite breakfast sausage of choice), ground
- 1 pint blueberries
- Unsalted butter, for brushing the griddle/pan
- In a nonstick skillet over medium-high heat, cook the chicken breakfast sausage until browned and cooked through. Once cooked, remove from the heat, and set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.
- In a smaller bowl or a liquid measuring cup, measure out the milk, eggs, maple syrup, vegetable oil and vanilla extract. Using a whisk or a fork, mix the ingredients until combined.
- Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Lumps are OK!) Be careful not to overmix, as this will affect the texture and rise of the pancakes.
- Set the batter aside, and let it rest for 5-10 minutes.
- While the batter is resting, heat a nonstick skillet or a cast-iron griddle over medium-high heat. Grease lightly with butter or cooking spray.
- Before dropping the first pancakes onto the preheated skillet/griddle, sprinkle on a few droplets of water. If the water sizzles and steams when it hits the skillet, you’re ready to go. If not, wait until the pan/griddle gets warmer.
- When the pan/griddle is ready, use a tablespoon scoop to dollop the batter onto the skillet. (This recipe makes 18 pancakes if you make them 2 tabelespoons a piece.) Use a spoon or a small spatula to shape the pancake into a circle if it looks lopsided.
- Scoop some of the cooked chicken sausage onto the top, and then sprinkle on a few blueberries.
- Once several bubbles have formed on the surface, flip the pancakes. (This can take anywhere from 2-5 minutes, depending on the heat on your pan, so keep an eye out!) Continue cooking through.
- Repeat until all batter has been made into pancakes.
- Garnish with additional sausage and blueberries, then drizzle on the syrup. Enjoy warm!
Dairy-free option: Use unsweetened non-dairy milk—cashew milk is my favorite because it’s a little thicker than almond milk. Brush the griddle/pan with oil instead of butter.
Serving Size:2 tablespoons a piece)
Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 161mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.