Blueberry Buttermilk Pancakes With Bacon – a delicious recipe with flour, sugar, eggs, buttermilk, butter, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift the flour and sugar into a large bowl. Whisk eggs, buttermilk and melted butter in a medium bowl. Gradually whisk into the flour mixture until the batter is smooth. Stir in the berries with a wooden spoon. Pour the batter into a large jug.
2
Spray a large heavy-bottomed skillet with no stick cooking spray. Heat the pan on medium heat. Pour 1/4 cup batter for each pancake into the pan (you can cook four at a time). Cook the pancakes until they start to bubble on top; turn and cook the other side until it is brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining batter; use paper towels to wipe out pan between batches.
3
Meanwhile, cook bacon in another large skillet until crisp. Drain on paper towels.
4
Serve pancakes with syrup and bacon.
2004
kcal
Calories
159
g
Fat
98
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups self-rising flour, 1/4 cup sugar, 2 None eggs, lightly beaten, 2 1/3 cups buttermilk, and more.
Yes, Blueberry Buttermilk Pancakes With Bacon falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
