Blueberry Pancakes Recipe

Preheat and mix dry ingredients

Heat a griddle or large nonstick skillet over medium heat. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter and vanilla extract until smooth and homogenous.

Combine batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until mostly combined. A few small lumps are fine—do not overmix. Fold in the fresh blueberries gently to avoid crushing most of them.

Adjust consistency (if needed)

If the batter seems very thick (not dropping easily from a spoon), add up to 2 tablespoons additional buttermilk, 1 tablespoon at a time, to reach a pourable but still slightly thick consistency.

Cook pancakes

Brush the heated griddle lightly with neutral oil or melted butter. For each pancake, pour about 1/4 cup batter onto the griddle, leaving space between. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 1 to 2 minutes more. Transfer to a warm plate and cover loosely with foil while you cook remaining pancakes. Keep heat medium to medium-low so pancakes cook through without burning.

Cook and prepare bacon

If bacon is not already cooked, pan-fry or oven-bake 3 strips of bacon until crisp. Drain on paper towels and let cool, then finely chop into small pieces. Reserve about 1 teaspoon of bacon fat (optional) to fold into the butter for extra flavor; otherwise discard.

Whip butter

Place the room-temperature unsalted butter, maple syrup and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl and use a handheld mixer. Beat on medium-high until light, fluffy and slightly increased in volume, about 1 to 2 minutes.

Fold in bacon and seasoning

Reduce mixer speed to low or fold by hand. Add the finely chopped bacon, fine sea salt, and optional black pepper. If you reserved a teaspoon of bacon fat, add it now for a smokier note. Fold until evenly distributed but still retaining some bacon texture. Taste and adjust salt or maple to preference.

Chill briefly (optional)

If the whipped butter becomes too soft, chill it in the refrigerator for 10–15 minutes to firm slightly before serving so it will hold shape on warm pancakes.

Stack pancakes (2–3 per serving) on plates. Dollop a generous spoonful of the whipped bacon maple butter on top so it slowly melts into the warm pancakes. Drizzle with extra maple syrup and scatter additional fresh blueberries if desired. Serve immediately.