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Rye Bacon Pancakes with Blueberries…breakfast for dinner anyone?
Um, yes please!
Pretty sure I’ve said this a million times over now, but I think breakfast for dinner is probably one of my favorite things ever. I mean, who doesn’t love a stack of pancakes for dinner. They’re fun, delicious and just what a Tuesday night needs.
TRUST ME.
Alight, so I know that the concept of bacon and pancakes is nothing new. It’s a pretty classic combo, but have you ever had your bacon cooked into your pancakes with rye flour and topped with fresh blueberries?!? If you haven’t, you should know that it’s a real game changer.
Fluffy pancakes + crisp bacon + blueberries + plenty of maple syrup = THE BEST.
I think it’s pretty obvious that I love playing with savory, sweet, and salty flavors and using combos that some might find a little odd or just might not think of. My goal is always to create recipes that are different, but still sound delicious and approachable to everyone. Not going to lie, it’s kind of a fine line to walk, but I love having fun with my recipes and sharing new flavor combos with you guys.
It’s funny, I was reading an interview that my brother, Red gave to the Washington Post after making the finals at the Olympics. He said something that I oddly related to very much. When asked how he came up with his run, he said, “I don’t know, no one was doing it, and it looked like a pretty fun line. I try to be a little bit different than everyone else.”
Whenever people ask me how I come up with recipes, I never really know what to say. My answer is always, “I don’t know, I thought it was different, and it just sounded really good to me”. A lot of times ideas just sort of form in my head, sometimes my family inspires recipes, or sometimes I see a photo that inspires a recipe. A lot like Red and his snowboard runs, I like my recipes to be a little bit different from everyone else’s. I guess I figure why put something out that that’s already been done.
Granted, I feel like with recipe development, everything has been done, reworked, and then done again, but I still love trying to add my own flare. It’s what keeps cooking fun for me. That’s not to say I never share classic recipes, because I love those too, but for the most part, I love being creative with my recipes.
Anyway, long story short, while the combo of pancakes and bacon is a classic, the addition of a little rye flour and some fresh blueberries really takes the recipe to a the next level. Might not seem like much, but sometimes it’s the little things that make a big impact.
The pancake batter itself is a pretty standard buttermilk pancake batter, except I swapped out a little of the white flour for some rye flour. Using rye flour adds a deep, hearty flavor that I think pairs so well with the savory and salty bacon. The batter is cooked over two slices of crispy bacon and the result is truly one of the most perfect pancakes.
The bacon gets extra crisp, while the pancakes stay soft and fluffy…so good.
But that’s not all. You have to finish the pancakes with a generous handful of fresh blueberries and then a good drizzle of maple syrup. The bacon and the pancakes get an even coating of maple, each bite is perfection. It’s that combo of savory, sweet, and salty, and it’s literally just heaven.
Heaven guys.
So are we convinced yet? Stack of pancakes for dinner?
We have whole grains, proteins, and even some fruits. Sounds well-rounded enough to me.
Rye Bacon Pancakes with Blueberries
Servings: 8 large pancakes
Calories Per Serving: 277 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup rye flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons honey
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 16 slices thick cut bacon
- fresh blueberries, for serving
- maple syrup, for serving
Instructions
- 1. In a large bowl, combine the flour, rye flour, baking powder, and salt. In a small bowl, whisk together the buttermilk, egg, honey, butter, and vanilla.2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. It's OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes.3. Meanwhile, heat a large skillet or griddle over medium heat and cook the bacon until crisp. Drain on to paper towels. Wipe the skillet clean.4. Grease the same skillet with butter, or spray with cooking spray. Lay 2 pieces bacon flat, side by side. Pour about 1/4 cup pancake batter over the bacon. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.6. Serve the pancakes topped with blueberries and maple syrup. Enjoy!
Yup, I am SOLD.
PS. as my mom reads this she’s probably drooling…this is her ultimate meal.
I thought it’s about time to write a comment. Thank you for not only this delicious amazing breakfast, but all of your work on your blog and cookbooks. I have almost cooked my way though “Everyday”. These sweet/salty pancakes were amazing. I can for sure see myself making these again. Your recipes are just the right level of comfort, health, and challenge. From someone who did not grow up in a family that cooks, you have taught me so many tips and tricks.
Hey Erika,
Love to hear this! Thanks so much for trying this recipe and your feedback! Thanks for your kind message and making so many recipes:) Have the best weekend! xT
These have become a staple in our house. We often leave out the bacon and blueberries and sometimes add chocolate chips. This is such a good recipe to have in the back pocket!
Hey Patrick,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
THANK YOU for giving me something to do with all of the leftover rye flour I have after a (failed) sourdough starter experiment! 🙂
Ah perfect! I hope you love these, thank you!
Hey Tieghan,
I love these pancakes and think they’d be lovely to make my mom when I visit. If I can’t find rye flour, would whole wheat work (just equal amounts to the rye)? These would have been good for Fat Tuesday (last week), but happy Purim!
I do like this recipe. The hearty yet fluffy pancakes go well with the cloth too. 🙂
When does your mom and everyone get back? I hope you’re staying warm and having a nice week.
HI! Yes, whole wheat flour will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These look so yummy!!
Thank you!
Hi!
we just received your cookbook last night, man that thing is beautiful. Happened to have some brussel sprouts, so we made the lemony fried ones in the book. so good! My ten year old son couldn’t get enough of them!!
Keep up the awesome work!
Oh, and Go RED!
matt
Thank you so much Matt!
Funny, I was thinking about your Cheddar Cornbread BLT Waffles for a breakfast dinner this week, but now these…may have to rethink things!
Haha well I hope you love whichever one you make!! Thank you Jean!
Girl, I am so with you on using cooking as a creative outlet. . .not just in the ingredients used & the techniques used to pull them all together but also in the way that the food is reimagined and presented. As for these pancakes. . .well. . .they look delicious. Love that you cooked the srips of bacon in the pancakes, making it easier to get a little piece with each & every bite.
Thank you so much Lynn! I am so glad you like this!
I love using rye flour in recipes, the nutty flavor is such a delicious one! These pancakes look amazing!
Thanks so much!