Blueberry Breakfast Sausage Pancakes
User Reviews
4.7
9 reviews
Excellent
Blueberry Breakfast Sausage Pancakes
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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.
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Ingredients
- 1 ½ cups 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 pure 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
Instructions
- 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!
Notes
- 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.
Nutrition Information
Show Details
Serving
2tablespoons a piece)
Calories
118kcal
(6%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Cholesterol
32mg
(11%)
Sodium
161mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 18pancakes
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 2tablespoons a piece) | |
| Calories | 118kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 32mg | 11% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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