Blueberry Buttermilk Pancake Delight with Turkey Bacon Toppings
Delicious blueberry buttermilk pancakes topped with crispy turkey bacon for a delightful breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1/2 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- 4 slices turkey bacon
Instructions
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and pour in batter for pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- In another pan, cook turkey bacon until crispy.
- Serve pancakes topped with turkey bacon.
Notes
- For fluffier pancakes, do not overmix the batter.
- Feel free to add more blueberries or other fruits for extra flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10 grams
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 70 milligrams
Keywords: Blueberry Buttermilk Pancake, Pancake Recipe, Breakfast