Baked Blueberry and Bacon Pancakes

PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Feed a breakfast crowd with these baked pancakes loaded with wild blueberry preserves, bacon and a hint of brie cheese.

Need a delicious Mother’s Day brunch recipe or maybe just have to feed a crowd? This bacon blueberry baked pancakes has your name on it. It’s packed full of wild blueberry preserves, candied bacon baked in the oven, and a little brie cheese. You want to serve these up hot out of the oven with a dollop of whipped cream and some more wild berry preserves. Thanks to Bonne Maman for sponsoring this post! As always, all opinions are my own.

The bits of bacon have been baked prior to being added into the baked pancake and glazed in the blueberry preserves. That glazing isn’t necessary, but it adds just a crunchy sweet flavor to the salty bacon. I always bake my bacon on a wire rack with a rimmed cookie sheet underneath to catch the grease. It makes for some straight, evenly cooked slices of bacon. I’m not a fan of doing it in a fry pan. It curls up, gets too dark in some spots and uncooked in other areas. It’s just not a battle that I care to take on when I want some bacon.

We all love breakfast! Okay, so I’m not that crazy about cereal, pop tarts, or anything really before 10 in the morning. My husband seriously twitches every time I say that. He’s a strong believer in breakfast, but I just can’t handle it early in the morning. I guess you can say I’m a brunch girl just like my mama bear which would make this the perfect brunch to serve up for all of us while we visit them for Mother’s Day.

I love how spongy this buttermilk pancake batter is. It puffs up beautifully in the oven and the preserves just melts into it. Swirling in the wild blueberry preserves gives it a pretty top that will impress your guests. I recommend adding some whipped cream and preserves to the top of your baked pancakes, but maple syrup is also welcome.

If you’re not a fan of wild blueberries, Bonne Maman offers a variety of preserves that you can use instead. A few of my other favorites being strawberry, peach, and blackberry. There are SO many more that I haven’t even tried yet. They also make jellies and spreads. I love that the packaging makes you feel that it’s homemade and the quality makes you feel that it is. The packaging is what drew me in for the first time actually. It’s a plus that it’s made from simple, wholesome ingredients that can be found in anyone’s pantry though.

Bonne Maman also has a sweepstakes going on. Winners are going to be selected for prizes ranging from a 12-piece Le Creuset Cookware Set in Cerise with the cookbook “The Cast Iron Way to Cook” all the way down to a 5-pack of Bonne Maman mini jars preserves and spoon. Click below to enter!

For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.

Baked Blueberry and Bacon Pancakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Miranda Couse
• Total Time: 82 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

A crowd-pleasing baked pancake brimming with wild blueberries, crispy bacon, and a touch of brie. Perfect for a special weekend breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 6 slices bacon
• 4 tbsp (60 g) butter
• 2 cups (474 ml) buttermilk
• 2 eggs (lightly beaten)
• 2 tsp vanilla extract
• 2.5 cups (592 ml) all-purpose flour
• 3 tbsp (45 g) granulated sugar
• 1 tbsp (15 g) baking powder
• 0.5 tsp salt
• 5 tbsp (75 g) Bonne Maman wild blueberry preserves
• 4 oz (113 g) Brie

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Instructions

1. Preheat oven to 375°F (190°C).
2. Place bacon on a wire rack inside a rimmed baking sheet; bake for 35–40 minutes, until browned.
3. In a small dish, combine 1 tablespoon preserves and 1/2 teaspoon warm water; stir until thinned.
4. Flip bacon; brush with preserves; bake for 12 minutes.
5. Flip bacon again; brush with preserves; bake for 12 minutes.
6. Remove bacon from oven and let cool.
7. In a large bowl, combine melted butter, buttermilk, eggs, and vanilla extract; whisk until incorporated.
8. In a separate large bowl, combine flour, sugar, baking powder, and salt; stir to combine.
9. Pour buttermilk mixture into flour mixture; whisk until flour is incorporated.
10. Grease a 9×13 inch cake pan.
11. Pour batter into prepared cake pan and spread.
12. Sprinkle cheese over batter, pressing it down.
13. Crumble candied bacon and sprinkle over batter.
14. In a small bowl, combine 4 tablespoons blueberry preserves and 1 teaspoon warm water; stir until thinned.
15. Drizzle preserves over batter; swirl with a toothpick.
16. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
17. Serve immediately with whipped cream and additional preserves.

Notes

• For easier crumbling, bake the bacon slightly longer than directed, then let it cool completely on a wire rack before chopping.
• If you don’t have Bonne Maman preserves, you can substitute another high-quality wild blueberry preserves or jam.
• To prevent soggy pancakes, ensure the bacon is completely cool before adding it to the batter; store leftovers covered at room temperature for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 67 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 8
• Cholesterol: 80

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