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Baked Blueberry and Bacon Pancakes

Miranda Couse
Feed a breakfast crowd with these baked pancakes loaded with wild blueberry preserves, bacon and a hint of brie cheese.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 15 mins
Course Breakfast


  • 6 slices bacon
  • 4 T. butter melted
  • 2 cups buttermilk
  • 2 eggs lightly beaten
  • 2 tsp. vanilla extract
  • 2 + 1/2 cups all-purpose flour
  • 3 T. granulated sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 5 T. Bonne Maman wild blueberry preserves divided
  • 4 oz. Brie rind removed and cheese cubed


  • Preheat oven to 375 degrees.
  • Place the bacon on a wire rack inside of a rimmed baking sheet. Place into the oven and let bake for 35 - 40 minutes until the bacon has started to brown up.
  • In a small dish, add 1 T. of preserves and 1/2 tsp. warm water. Stir until the preserves thin out a little.
  • Flip the bacon. Brush the preserves on top of the bacon. Place back into the oven and bake for 12 minutes.
  • Flip the bacon once more. Brush the preserves on top of the bacon. Place back into the oven and bake for another 12 minutes.
  • Remove from the oven and let cool. Begin making the pancake batter.
  • In a large mixing bowl, add in the melted butter, buttermilk, eggs, and vanilla extract. Whisk until incorporated. Make sure the eggs are thoroughly whisked in. Set aside.
  • In a separate large mixing bowl, add in the flour, sugar, baking powder, and salt. Stir to combine.
  • Pour the buttermilk mixture into the flour. Whisk until all of the flour is incorporated. There may be a couple of lumps.
  • Grease a 9x13 cake pan.
  • Pour the batter into the prepared cake pan. Spread out.
  • Sprinkle the cheese on top of the pancake batter. Poke it down into the batter.
  • Crumble up the candied bacon and sprinkle over top of the batter.
  • In a small bowl, add in 4 T. of the blueberry preserves. Add in 1 teaspoon of warm water and stir until the preserves is slightly thinned out.
  • Drizzle the preserves on top of the batter. Use a toothpick and swirl the batter into the preserves just to give it a pretty design.
  • Place into the oven and bake for 50 - 55 minutes or until done. Mine took 51 minutes exactly. Use the toothpick test to check.
  • Serve up immediately. Add some whipped cream and more preserves!