Blueberry Bacon Buttermilk Pancakes
Blueberry Bacon Buttermilk Pancakes
About This Recipe
These Blueberry Bacon Buttermilk Pancakes are sweet, salty, fluffy perfection — everything you want in a brunch/breakfast/or even dinner recipe! The batter is loaded with fresh blueberries and crispy bacon, and the buttermilk gives the pancakes that classic diner-style fluff. If you want a breakfast that tastes indulgent but also feels nostalgic, this is it.
Why You’ll Love It
Sweet + salty combo that’s completely addicting
Buttermilk keeps the pancakes fluffy and tender
Bacon cooks into the pancakes instead of on the side
Makes a big batch — perfect for brunch or meal prep
Easy ingredients, no mixer needed
Customizable with chocolate chips, bananas, or nuts
Ingredients You’ll Need
Bacon
All-purpose flour
Sugar
Baking powder + baking soda
Buttermilk
Eggs
Salted butter
Vanilla
Fresh blueberries
Butter (for the pan)
Maple syrup for serving
How to Make It
Cook the bacon until crispy, then set aside. Whisk the dry ingredients in one bowl and the wet ingredients in another. Combine them gently — don’t overmix or you’ll lose the fluff. Heat a pan with a mix of butter and bacon grease, then scoop pancake batter in. Sprinkle each pancake with crispy bacon and blueberries before flipping. Cook until golden and repeat. Serve with butter and warm maple syrup.
Tips for Success
Don’t overmix the batter — lumps are normal and necessary.
Use room-temp eggs so the batter stays smooth.
Cook in butter + bacon fat for the best flavor and crispy edges.
Add blueberries and bacon to the tops, not the bowl — they distribute more evenly.
Keep pancakes warm in a low oven (200°F) while you finish the batch.
Frequently Asked Questions
Can I use frozen blueberries?
Yes — don’t thaw them. Add straight from the freezer to prevent bleeding.
Can I substitute buttermilk?
You can make a faux version with milk + lemon juice, but real buttermilk gives the best rise.
Can I make them without bacon?
Absolutely — just skip the bacon or replace with turkey bacon or nuts.
How do I store leftovers?
Refrigerate 3–4 days or freeze up to 2 months. Reheat in a toaster or air fryer.
What to Serve With These Pancakes
Scrambled eggs
Breakfast sausage
Fresh fruit
Crispy hash browns
Iced coffee or lattes
More Recipes You’ll Love
Fluffy Blueberry Bacon Pancakes
Ingredients
- 8 slices thick-cut bacon, sliced into thin slivers
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1–2 cups fresh blueberries
- Extra butter for cooking and topping
- Maple syrup, for serving
Instructions
- In a large pan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Carefully pour off all but 1–2 tablespoons of the bacon grease.
- In a medium bowl, whisk together flour, sugar, baking powder, and baking soda.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and gently stir with a spatula until just combined. The batter should be slightly lumpy — do not overmix.
- Heat the pan (with the bacon grease) over medium heat. Pour about 1/4 cup of batter per pancake. Immediately sprinkle bacon pieces and blueberries over the top of each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
- Stack pancakes high, top with butter, and drizzle with maple syrup!
