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!