Rye Bacon Pancakes with Blueberries
While the combo of pancakes and bacon is a classic, the addition of a little rye flour and some fresh blueberries really takes this recipe to a the next level. Sometimes it's the little things that make a big impact!
Servings: 8 large pancakes
Calories: 277kcal
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!
Nutrition
Calories: 277kcal | Carbohydrates: 30g | Protein: 15g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 882mg | Potassium: 426mg | Fiber: 1g | Sugar: 6g | Vitamin A: 335IU | Calcium: 133mg | Iron: 1.8mg