Fluffy Blueberry Pancakes Recipe With Homemade Breakfast Sausage

I seriously cannot imagine a better breakfast than this fluffy blueberry pancakes recipe with homemade breakfast sausage, and while you might be thinking this is the kind of breakfast you can only get in a great restaurant, think again.




Not too far away from me is a very charming diner that is famous for their blueberry pancakes. For weeks, my friend and I planned a visit and dreamt of fluffy blueberry pancakes with homemade breakfast sausage. We finally had our much anticipated breakfast, and indeed the little diner was as charming as can be, but I was floored when the oversized, lone blueberry pancake came out and it was as flat as a pancake. This was not the stack of thick, puffy pancakes with syrup running down the edges of my dreams! It just didn't hit the spot... and the sausage? Commercial links. Sigh.

It's ok though, because I came home hell bent on coming up with the perfect, fluffy blueberry pancakes recipe with homemade breakfast sausage. Breakfast just doesn't get any better than this, and you don't have to feel intimidated or guilty about eating it because as usual I've tried to make things as healthy, quick and easy as possible without sacrificing flavor.

Note that there is no sweetener added to the mix, as I assume you will be topping with maple syrup. If you're planing on eating them without syrup, you may want to add a tablespoon of sugar for a touch of sweetness.

Fluffy Blueberry Pancakes Recipe
Makes About 8 pancakes

1 1/2 cups whole grain pastry flour

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 cup buttermilk
1/2 teaspoon vanilla

1/4 teaspoon lemon zest

1/3 cup blueberries

Mix the dry ingredients together in a medium size bowl. Add wet ingredients along with the lemon zest and mix thoroughly. Add blueberries and mix gently.

Lightly coat a griddle pan with vegetable or olive oil, and set the burner to medium-low heat. Pour large spoonfuls of pancake batter onto the hot griddle, cooking on both sides until lightly browned and cooked all the way through. 

Serve with maple syrup.

Homemade Breakfast Sausage
Makes About 10 Patties

This homemade breakfast sausage recipe is adapted from Lisa Fain's, "Breakfast Sausage to Begin the Day" from her blog, Homesick Texan. The original recipe is so hot, only a true Texan could take the heat. For us mere mortals, here is a toned down version (and still spicy, but perfectly so). I cut the recipe in half here because I don't usually need that much sausage, but if you want to make the larger batch and freeze some for later just double up. You can also use this sausage  in lasagna – it's fantastic.

1 pound ground pork

1 1/2 teaspoons sage

1 teaspoon marjoram

1 teaspoon thyme

1/2 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1/2 teaspoon brown sugar

3/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Mix all ingredients together thoroughly. Form into flat disks (just over 1/4 inch thick), as they do puff up when you cook them. Lay patties on a large baking sheet at least 1 inch apart and bake for about 30 minutes, flipping halfway, until crispy and browned on both sides.