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Recipe: Christmas BERKfest Maple Blueberry Sausage and Pancakes with Blueberry Compote

So we've already showcased some simple breakfast ideas, and you're thinking, well that's great, but I'm really just a pancakes and sausage type of person. Fear not, traditionalist, we've got an tasty, easy dish for you too! 

Blueberry Maple Breakfast links are our most popular item, and they're regularly what most people associate us with. We often don't include them in recipes, simply because they're so good on their own!

This dish is insanely easy and oh so good. You can have them made in fifteen minutes and have a house full of happy campers with full bellies ready to start the holiday festivities! 

What you'll need (for six servings):


  • 1 pint fresh blueberries
  • 1 lemon
  • 3/4 cup brown sugar
  • 1/2 cup water
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp butter

Zest the lemon into a small sauce pan. Add the juice of the lemon, blueberries, brown sugar, and water and cook on medium heat. Bring the mixture to a simmer and add cinnamon and salt. Cook until blueberries are soft and the liquid has thickened to a syrup texture. Add butter and stir. If the mixture becomes too thick, simply add a few tablespoons of water until the desired consistency is reached. Keep warm. 


  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)

(via Martha Stewart)


  • 1 1/2 lbs Saddleberk Blueberry Maple Breakfast Links

Brown up your sausage links in a cast iron skillet. Sausage is cooked when it reaches an internal temperature of 160 degrees Fahrenheit. 

Place your pancakes on plates (feel free to get into the holiday spirit and cut yours out with cookie cutters like we did!), top with warm compote and add the sausages. If you've got a sweet tooth, there's nothing wrong with adding a bit of whipped cream as well! Enjoy this savory sweet breakfast dish that'll have you running to Kroger for more sausage links. (We suggest buying more in advance, they're REALLY that good!)