Blueberry and Sausage Stuffed Pancakes

It’s maple season! And even though we just got FEET of snow dumped on us, the sap keeps on comin’! These Blueberry and Sausage Stuffed Pancakes were packed with juicy berries, sweet maple syrup, and savory breakfast sausage! These were so easy to make and SO delicious! Just one pancake is pretty filling, so these would be awesome to whip up for meal prep breakfasts for during the week! I feel like these flavors are hard to pass up, they’re classic! And even though I’m a savory girl, this was the most balanced breakfast! These would also shine if served for brunch, and they make a great late-night snack!

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How do the flavors of blueberry and sausage work together in a stuffed pancake?

These flavors pair together perfectly because you’ve got the sweetness and the tartness of the blueberry, the savory sausage with those herbs in there, and the sweet maple syrup all coming together to create this cohesive flavor profile! That little hint of lemon zest in there brightened these up and added so much depth! It was just wild. Plus, I mean – everybody loves those blueberry sausage pancake sticks from Jimmy Dean, right? These reminded me so much of those, which were always a childhood favorite of mine!

Did you know?

Maple trees store starches all winter long! Then as the temperatures during the day warm up in very early spring, the starches are converted to sugar – which is the sap that we tap! This process could not happen if it wasn’t for nighttime freezing temperatures, though, which is why maple trees do not grow everywhere around the world! It’s this specific freeze/thaw cycle that produces this sweet, sticky, delicacy!

Maple trees are so cool, and they’re in abundance by me out in the Midwest. A healthy maple can be tapped into for 100 years, and while it seems like…that’s a LOT of syrup, you need a whole bunch of sap to make the maple syrup! On average, you need about 40 gallons of sap to make just one gallon of maple syrup! Pretty interesting stuff!

What ingredients do I need to make it?

For the maple sausage:

Ground Breakfast Sausage
Maple Syrup
Black Pepper

For the blueberries:

Frozen Blueberries
Flour

For the stuffed pancake batter:

Lemon
Egg
Flour
Granulated Sugar
Vanilla
Milk
White Vinegar
Baking Soda
Baking Powder
Butter
Salt

For frying:

Butter

For the maple butter:

Butter
Maple Syrup

For serving:

Whipped Cream
Maple Syrup
Powdered Sugar

What equipment do I need?

• Large Skillet
• Mixing Bowls
• Measuring Cups and Spoons
• Zester
• Spatula
• Whisk

How do I make them?

To make the maple sausage:

To get started on this recipe, first we need to cook the breakfast sausage! In a large skillet on medium heat, brown breakfast sausage, breaking it up into small crumbles as it cooks and cooking until no longer pink.

Next, drain the sausage and add to a large bowl. Add the maple syrup and the black pepper to the bowl, then stir to combine. Set aside until ready to use and reserve that pan to use again later. Next, let’s make the batter and prep the blueberries!

To make the pancake batter and prep the blueberries:

In a large bowl, add the flour, salt, sugar, baking soda, and baking powder for the pancake batter. Whisk to combine. Next, in a small bowl, whisk the milk and the vinegar and let it sit while you prep the rest of the wet ingredients.

Pro Tip: This is my hack for making a homemade buttermilk! The vinegar curdles and basically sours the milk, making it taste just like buttermilk! Pretty sweet…I mean sour! Haha.

Melt the butter and zest the lemon, then add those to a separate large bowl along with the homemade buttermilk, egg, and vanilla. Whisk to combine.

Add the frozen blueberries and flour for them to a small bowl. Use your hands to toss and cover completely. Set aside for now.

Next, add the wet batter ingredients to the dry and whisk to combine. Don’t overmix! The batter will be slightly lumpy.

Let stand for a few minutes, then gently fold in the blueberries.

Pro Tip: We want these blueberries to stay frozen for as long as possible! Tossing them in the flour like this stops them from bursting and spreading throughout the pancake batter during the cooking process.

To fry the blueberry and sausage stuffed pancakes:

In that same skillet that we made the sausage in, heat some of the butter for frying on medium low. Scoop some batter out and pour it into the pan, working in batches of about 3 at a time. This gives the pancakes room to stretch and room for you to flip them – they’re big!

Sprinkle a bit of the maple sausage onto each pancake as it’s cooking, then spoon a bit of batter over the top to seal it all in!

Cook a few minutes per side, flipping once you see bubbles across the top and the bottoms appear golden brown in color. Repeat with remaining ingredients until all pancakes are fried!

To make the maple butter:

In a small bowl, add the softened butter and maple syrup, then stir vigorously until mixture appears whipped.

To serve:

Serve blueberry and sausage stuffed pancakes in a stack with maple butter, maple syrup, whipped cream, powdered sugar, and whatever else you want on top! Enjoy!

Tips:

• Pure maple syrup can get pricey, especially when it’s not in season! You can totally use regular syrup instead; it will still be really yummy!
• These pancakes will last for 3-4 days if stored in an airtight container in the refrigerator. They can also be frozen for up to 3 months! Simply add a small piece of parchment paper between them, so they can be taken out individually! To heat them from frozen, wrap in a paper towel and microwave for 30-60 seconds per side.
• You can use fresh blueberries for this recipe, but to keep the structure solid – I would recommend adding them to a baking sheet with parchment paper and freezing them for at least an hour before attempting to add them to the batter. And don’t forget the flour step, it’s pretty important.

Love a freezer friendly meal prep breakfast? Check these out!

• Mushroom Spinach Egg Cups
• Meal Prep Breakfast Burritos

Looking for more fruity pancake recipes?

• Caramel Apple Pancakes
• Blackberry Pancakes