Blueberry Bacon Buttermilk Pancakes
Growing up, I would frequently gross people out by the way that I ate pancakes. My normal MO was lots of butter, syrup, sausage, bacon, and extra extra runny sunny side up eggs where I would just let everything run together and it was delicious. It’s not for everyone. These Blueberry Bacon Buttermilk pancakes are a little more respectful- but just as much delicious. The batter has all of your normal ingredients, plus a little baking powder and soda for some extra fluff.
Make this recipe for brunch this weekend, or for any meal really, you will love!
Fluffy Blueberry Bacon Pancakes
Yield: 12-14 Medium 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!
