Are you looking for a delicious and easy recipe for brunch or breakfast? Look no further than these American pancakes with bacon, maple, and blueberries. This recipe is sure to impress your friends and family, and it \’s a great way to start your day.
The key to making the best American pancakes is to keep the heat at a medium level. This will ensure that the pancakes cook evenly and don’t burn. If you \’ve never used a grill before, now is the time to try it.
To make these fluffy pancakes, you \’ll need some essential ingredients you probably already have in your pantry. Flour, milk, eggs, and baking powder are the base for most pancake recipes. We recommend using buttermilk for this recipe to add flavor and richness.
Before you start cooking, make sure to prep all of your ingredients. This includes frying up some bacon until it \’s crispy and chopping it into small pieces. You \’ll also want to have some blueberries on hand to sprinkle between each pancake layer.
Once your ingredients are prepped, it \’s time to make the pancake batter. Whisk together the flour, baking powder, milk, and eggs in a bowl until smooth. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the pancake batter, careful not to overmix.
Heat a griddle or frying pan over medium-high heat. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until the edges bubble, then flip and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter, making sure not to overcrowd the pan.
Once all the pancakes are cooked, you can serve them immediately or keep them warm in a low oven until ready to eat. For an extra indulgence, drizzle some maple syrup and sprinkle the chopped bacon and blueberries on top. These American pancakes are best enjoyed with a hot coffee or tea.
If you have any leftovers, wrap them in plastic and place them in the fridge for up to 3 days. They can also be stored in the freezer for up to a month. Just make sure to reheat them before serving.
So why wait? Try this easy and delicious American pancake recipe today and indulge in a stack of fluffy pancakes with a natural bacon maple and blueberry twist. It \’s the perfect way to start your day!
Timings
To make these delicious American pancakes with bacon, maple, and blueberries, you \’ll need to set aside some time for preparation and cooking. Here \’s a breakdown of the timings involved:
Prep Time: 15 minutes
Before you can start cooking, you \’ll need to gather all the ingredients and measure them out. The prep time includes sifting the flour, separating the egg whites, and chopping the bacon.
Cooking Time: 20 minutes
Once you have all the ingredients ready, it \’s time to start cooking the pancakes. The cooking time will vary depending on how many batches of pancakes you plan to make and the size of your griddle or frying pan. Heat medium-high and pour the pancake batter onto the skillet or pan. Cook the pancakes until they become fluffy and golden brown on both sides.
Waiting Time: 5 minutes per batch
After cooking each batch of pancakes, it \’s essential to allow them to cool slightly before serving. This will prevent them from becoming too hot and burning your mouth. You can keep the cooked pancakes warm by placing them in a single layer on a baking sheet in a low-heat oven, wrapping them in aluminum foil, and putting them in a toaster or microwave to reheat later.
Serves: 4-6 people
This recipe makes enough pancakes to serve a small to medium-sized breakfast or brunch gathering. However, double the recipe or make additional batches if you have more guests or want leftovers.
Storage Time: 2-3 days in the fridge or up to 3 months in the freezer
If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. To freeze the pancakes, make sure they are completely cooled and placed in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Just wrap them individually to grab one whenever you quickly crave a pancake.
Total Time: Approximately 40 minutes
Considering the prep time, cooking time, and waiting time between batches, you can expect the total time to make these American pancakes with bacon, maple, and blueberries to be approximately 40 minutes. While it may take longer than other breakfast recipes, the delicious and fluffy pancakes are well worth the effort.
Serves
When it comes to American pancakes, more is always better. This recipe serves a generous stack of fluffy pancakes for a hearty breakfast or brunch. These pancakes are easy to make, with a prep time of only about 15 minutes and a cooking time of about 10 minutes per batch. Whether you have a grill or a frying pan, both can cook these delicious pancakes.
Before starting, make sure you have all the ingredients on hand. You will need eggs separated into whites and yolks, milk (buttermilk works best), flour, baking powder, and a pinch of salt. Whisk together the egg yolks, milk, and melted butter in a bowl until well combined. Mix the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients and stir until combined. Be careful not to overmix; this can make the pancakes tough instead of fluffy.
Heat a griddle or frying pan over medium-high heat to make the pancakes. Grease the surface with butter or cooking spray to prevent sticking. Pour a small amount of batter onto the hot griddle or pan, ensuring not to overcrowd the surface. Cook the pancakes for 2-3 minutes on each side or until golden brown is cooked. If using a grill, you can cook several pancakes at once. If using a frying pan, cook the pancakes in batches, keeping the cooked pancakes warm in a low oven while you cook the rest.
Once the pancakes are done, place them on a plate and drizzle with maple syrup. You can also add bacon, blueberries, or other toppings. If you have leftovers, you can wrap them tightly in plastic wrap and store them in the fridge for up to three days. You can reheat the pancakes in the toaster or a frying pan for a quick and easy breakfast.
These American pancakes are a real treat for breakfast or brunch. They are fluffy, delicious, and easy to make. If you \’re looking for a recipe that serves a crowd, this is the one to try. So, grab your griddle or frying pan and start making a stack of these mouthwatering pancakes!
Ingredients
- 1 cup (125g) all-purpose flour
- Two tablespoons granulated sugar
- One teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
- One large egg
- Two tablespoons unsalted butter, melted
- One teaspoon of vanilla extract
- Six slices of bacon
- 1/4 cup (60ml) maple syrup
- 1/2 cup (80g) fresh blueberries
- Additional butter or oil for frying
To serve:
- Maple syrup
- Extra fresh blueberries
- Whipped cream (optional)
Note: You can double or triple the recipe if you have more guests or want leftovers. If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. To reheat, pop them in a toaster or place them in a preheated oven at 350°F (180°C) for a few minutes until warmed.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 2
For the pancakes
When it comes to making American pancakes, the prep is relatively easy. You \’ll need a medium-sized bowl to mix the dry ingredients, including flour and baking powder. In another bowl, beat the egg whites until they \’re fluffy, then gently fold them into the rest of the batter. This extra step is what gives the pancakes their light and smooth texture.
Once the batter is ready, heat a griddle or frying pan on medium-high heat. I recommend using a non-stick surface or greasing the pan to prevent sticking. Pour small batches of the pancake batter onto the heated surface, leaving enough space between each pancake. Cook the pancakes for a few minutes on each side until they \’re golden brown and cooked through.
While you \’re cooking the pancakes, you can wrap the leftovers in airtight containers and store them in the fridge or freezer. They \’ll keep well for a few days in the refrigerator, or you can freeze them for more extended storage. Let them cool completely before placing them in the fridge or freezer to avoid condensation.
When you \’re ready to have your pancakes, you can reheat them in the microwave, oven, or toaster. If using the microwave, cover the pancakes with a damp paper towel to prevent drying. Preheat the oven to a low temperature and place the pancakes on a baking sheet. Warm them for a few minutes until they \’re heated through.
Now, onto the toppings! American pancakes are best enjoyed with a drizzle of maple syrup and some crispy bacon. You can also add a handful of fresh blueberries for a fruity twist. Experiment with other syrups or spreads if maple is not your preferred flavor.
That \’s it! This simple method lets you enjoy delicious homemade American pancakes for breakfast or brunch. They \’re easy to make and can be customized with different toppings to suit your taste. Try out other recipes and have fun with them!
To serve
- Drizzle maple syrup over the pancakes before serving. The sweet and smoky flavor of the maple syrup perfectly complements the savory bacon and tart blueberries.
- If you prefer a thicker syrup, you can heat the maple syrup in a small saucepan over medium heat for a few minutes until it thickens slightly.
- For a complete brunch experience, serve the pancakes with crispy bacon. Cook the bacon in a frying pan or bake it in the oven until it reaches your desired crispiness.
- If you have any leftover pancakes, store them in an airtight container in the fridge. They will last a few days and can be reheated in the toaster or microwave.
- To keep the pancakes warm while making multiple batches, place them on a baking sheet in a low oven (around 200°F/90°C) until ready to serve.
- For a lighter breakfast, you can serve the pancakes with a dollop of Greek yogurt and a granola or chopped nuts sprinkle.
- If you \’re making these pancakes for a large group, I recommend doubling or tripling the recipe and cooking them in batches. This will ensure there \’s enough to go around, and everyone can enjoy them hot off the grill.
- If you \’re in a rush, you can prep the dry ingredients the night before. Just mix the flour, baking powder, baking soda, and salt in a bowl and store it in an airtight container until ready to use.
- To make the pancakes fluffy, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, and then fold them gently into the batter just before cooking.
- To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free blend. Make sure to check the packaging for any additional ingredients or measurements.
- Don’t overcrowd the grill when cooking the pancakes. Leave enough space between each pancake to flip them quickly. Depending on the size of your griddle or skillet, you may need to cook the pancakes in batches.
- These pancakes are best enjoyed fresh off the grill, but if you have any leftovers, you can freeze them later. Place the cooled pancakes in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag and store them for up to 2 months.
Method
- In a large bowl, whisk the egg whites until stiff peaks form. Set them aside for later use.
- Combine the flour, baking powder, and a pinch of salt in a separate bowl.
- Next, add the buttermilk, milk, and egg yolks to the dry ingredients. Whisk until well combined.
- Gently fold the egg whites into the batter, careful not to overmix.
- Heat a griddle or frying pan over medium-high heat. Grease it lightly with butter or cooking spray.
- Once the pan is hot, spoon the pancake batter onto the cooking surface, using about 1/4 cup for each pancake.
- Cook the pancakes until bubbles form on the surface, flip them over, and cook for a few more minutes until golden brown.
- Transfer the cooked pancakes to a plate and keep them warm in a low-heat oven while you cook the remaining batter in batches.
Once all the pancakes are cooked, serve them hot with bacon and blueberries. You can drizzle them with maple syrup for added sweetness. These American pancakes with bacon, maple, and blueberries serve four people, but you can easily double or halve the ingredients to make more or fewer pancakes.
If you have any leftovers, store them in an airtight container in the fridge or freezer. To reheat, pop them in the toaster or microwave until warmed through.
Enjoy these fluffy and delicious pancakes for a hearty breakfast or brunch. They are easy to make and will surely satisfy your cravings. Try out different toppings and variations to find your favorite combination.
Pancake Recipe
Are you looking for the easiest and most delicious pancake recipe? Look no further! These real American pancakes are simply the best. They are fluffy, easy to make, and perfect for breakfast, brunch, or any time you crave a delicious pancake.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
- 2 cups of all-purpose flour
- Two tablespoons of sugar
- Two teaspoons of baking powder
- 1/2 teaspoon of salt
- Two eggs separated
- 1 1/2 cups of milk
- Four tablespoons of unsalted butter melted
- Maple syrup for drizzle
Method:
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the egg yolks, milk, and melted butter in a small bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter.
- Heat a griddle or non-stick frying pan over medium-high heat.
- Once hot, pour about 1/4 cup of the pancake batter onto the griddle for each pancake.
- Cook for 2-3 minutes on each side until golden brown.
- Repeat with the remaining batter in batches, keeping the cooked pancakes warm in a low oven.
- Serve the pancakes with a drizzle of maple syrup, and enjoy!
Pro tip: If you have any leftovers, they can be stored in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month. To reheat, place the pancakes in a toaster or wrap them in foil and warm them in the oven until heated.
What You’ll Need For This Recipe
Before making these delicious American pancakes, here \’s a list of what you \’ll need:
- 2 cups all-purpose flour
- Three tablespoons baking powder
- Two tablespoons granulated sugar
- 1/2 teaspoon salt
- Two large eggs, separated into yolks and whites
- 1 3/4 cups milk
- Four tablespoons unsalted butter, melted
- 1 cup fresh or frozen blueberries
- Eight slices bacon, cooked and crumbled
- Maple syrup for drizzling
Make sure you have all the ingredients ready before you start. It \’s best to have them prepped and measured, as it will save you time during the cooking process.
If you have leftover pancakes, you can wrap them in plastic or an airtight container and keep them in the fridge for up to 3 days. They can also be stored in the freezer for up to 1 month. Just leave them in a single layer to prevent them from sticking together.
When it \’s time to enjoy your pancakes, reheat them in the microwave or toaster until warm. They taste best when drizzled with maple syrup and served with crispy bacon.
How to Make this Pancake Recipe
Making American pancakes with bacon, maple, and blueberries is easy and delicious. Here \’s a step-by-step guide to preparing this delicious breakfast:
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Serves | Four pancakes |
To start, gather all the ingredients you \’ll need:
- 1 1/2 cups of all-purpose flour
- 3 1/2 teaspoons of baking powder
- One tablespoon of granulated sugar
- 1/2 teaspoon of salt
- 1 1/4 cups of buttermilk
- 1/2 cup of milk
- One egg, beaten
- Four slices of crispy bacon, cooked and crumbled
- 1/2 cup of blueberries
- Maple syrup for drizzling
Combine the flour, baking powder, sugar, and salt in a medium bowl. Mix well.
Whisk together the buttermilk, milk, and beaten egg in a separate bowl.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until just combined, being careful not to overmix.
Add the crumbled bacon and blueberries to the batter, gently folding them.
Heat a griddle or frying pan over medium-high heat. Grease the surface with butter or cooking spray.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, making sure not to overcrowd the skillet.
Keep the cooked pancakes warm in a low-temperature oven while you finish cooking the rest.
Once all the pancakes are done, serve them hot with maple syrup. The combination of fluffy pancakes, crispy bacon, sweet blueberries, and rich maple syrup is a brunch dream come true!
Any leftovers can be stored in an airtight container in the fridge. They can be reheated in a toaster or microwave.
Now you know how to make these irresistible American pancakes with bacon, maple, and blueberries. Enjoy!
Pro Tips for Making This Recipe
- When making American pancakes, it \’s essential to wait until tiny bubbles start forming on the surface before flipping them. This ensures that they are cooked evenly.
- For the best results, beat the egg whites until stiff peaks form before folding them into the pancake batter. This will make the pancakes light and fluffy.
- If you don’t have buttermilk, you can make a homemade version by mixing one tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
- When frying the bacon, medium-high heat is recommended. This will give it a nice crispiness without burning it.
- To keep the pancakes warm while you cook the remaining batches, place them on a baking sheet in a single layer and keep them in a preheated oven at a low temperature.
- If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or microwave for a quick and easy breakfast.
- If you want to make a larger batch of pancakes and freeze them for later, place the cooled pancakes in a freezer-safe bag or container. They will keep well for up to 3 months.
- For an extra special touch, drizzle the pancakes with real maple syrup and top with fresh blueberries. This combination adds a burst of flavor to the pancakes.
Frequently Asked Questions
1. Can I make these pancakes ahead of time?
You can make the pancake batter the night before and keep it in the fridge overnight. Just stir it quickly before making the pancakes in the morning.
2. How many pancakes does this recipe make?
This recipe serves about four people and makes around 12 to 16 pancakes, depending on the size of each pancake.
3. Can I freeze the leftover pancakes?
Yes, you can freeze the leftover pancakes. Let them cool completely, then place them in a freezer-safe container or wrap them individually in plastic wrap. To reheat, pop them in the toaster or oven until warmed through.
4. Can I use something other than bacon maple syrup?
While bacon maple syrup is a popular choice for these pancakes, you can use any syrup you prefer. Some other delicious options include traditional maple syrup, fruit syrups, or chocolate syrup.
5. Can I use a different type of flour?
This recipe calls for all-purpose flour, but you can experiment with different types of flour if you prefer. Whole wheat flour or cake flour can be used as substitutes, although the texture and taste of the pancakes may be slightly different.
6. How long should I cook the pancakes?
Cook the pancakes on medium-high heat until they bubble on top and the edges look set, about 2-3 minutes. Then, flip them over and cook for 2-3 minutes or until golden brown and cooked through.
7. Can I make smaller pancakes?
Yes, you can make smaller pancakes by using a smaller amount of batter and pouring it onto the griddle. Just make sure to adjust the cooking time accordingly, as smaller pancakes will cook faster than larger ones.
8. Can I use buttermilk instead of regular milk?
Yes, buttermilk can be used instead of regular milk in this recipe. It will give the pancakes a slightly tangy flavor and help to make them extra fluffy.
9. How do I know when to flip the pancakes?
You \’ll know it \’s time to flip the pancakes when the top starts to bubble and the edges look set. If you \’re not sure, you can always use a thin spatula to gently lift the edge of a pancake and check the color underneath. If it \’s golden brown, then it \’s ready to flip.
10. What \’s the best method for making fluffy pancakes?
To make the fluffiest pancakes, make sure not to overmix the batter. It \’s okay if there are a few lumps. Also, be sure to use fresh baking powder for the best rise. Finally, let the batter rest for a few minutes before cooking to allow the ingredients to hydrate and activate the leavening agents.
Gluten-Free American Pancakes
If you \’re looking for a gluten-free option for your breakfast or brunch, these gluten-free American pancakes are a perfect choice. They are light, fluffy, and delicious and made with a gluten-free flour blend.
For this recipe, you \’ll need the following ingredients:
- 2 cups gluten-free flour
- One tablespoon of baking powder
- 1/2 teaspoon salt
- Two tablespoons sugar
- 2 cups milk or buttermilk
- Two large eggs separated
- Two tablespoons melted butter
Mix the gluten-free flour, baking powder, salt, and sugar in a bowl. Whisk together the milk or buttermilk, egg yolks, and melted butter in a separate bowl. Gradually pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix, as this can result in tough pancakes.
In another bowl, beat the egg whites at medium-high speed until stiff peaks form. Gently fold the egg whites into the pancake batter. This step will help make the gluten-free pancakes lighter and fluffier.
Heat a griddle or a large frying pan over medium heat. You can test if the pan is hot enough by dropping a small amount of batter onto it – if it sizzles immediately, the pan is ready. Pour a quarter-cup of batter onto the griddle for each pancake, and cook until bubbles form on the surface. Flip the pancake and cook for an additional minute or until golden brown.
Once cooked, remove the pancakes from the grill and place them on a plate or in a container. If you \’re making a large batch, you can keep the pancakes warm in a low oven while you cook the remaining batches.
These gluten-free American pancakes can be served with maple syrup, fresh fruit, or any other toppings you prefer. You can also drizzle them with maple syrup or wrap them around bacon for a savory twist. Leftovers can be stored in the fridge or freezer. To reheat, pop them in the toaster or place them in a preheated oven until heated.
These gluten-free American pancakes are easy to make and taste as good as the traditional version. Give them a try and enjoy a real breakfast treat!
Nutrition per serving
These American pancakes with bacon, maple, and blueberries will surely leave you satisfied and ready for the day. This easy recipe is the best way to start your morning with a delicious and nutritious breakfast.
Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes
| Ingredients | Amount |
|---|---|
| Flour | 1 ½ cups |
| Baking powder | 1 tbsp |
| Salt | ½ tsp |
| Buttermilk | 1 ¼ cups |
| Milk | ½ cup |
| Egg whites (beaten to stiff peaks) | 2 |
| Bacon (cooked and crumbled) | Eight slices |
| Blueberries | 1 cup |
| Maple syrup | for drizzle |
Method:
- Mix the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk together the buttermilk and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Gently fold in the beaten egg whites, bacon, and blueberries.
- Heat a griddle or frying pan over medium heat and lightly grease.
- Spoon the batter onto the griddle, using about ¼ cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Place cooked pancakes on a plate and cover with aluminum foil to keep warm.
Once all the pancakes are cooked, serve with a drizzle of maple syrup and enjoy!
Nutrition per serving:
Calories: 355
Protein: 15g
Fat: 10g
Carbohydrates: 50g
Fiber: 3g
Sugar: 14g
Sodium: 590mg
Cholesterol: 20mg
Any leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Pair them in the toaster or warm them on a griddle or frying pan to reheat.
These fluffy pancakes are a real treat for brunch or any time you crave a delicious breakfast. Give this record this recipe you \’ve been missing out on!
Ready to freeze
These American pancakes with bacon, maple, and blueberries are not only delicious for breakfast or brunch but can also be prepared in advance and frozen for later use. This makes them a convenient and easy option for busy mornings or when you have leftovers.
To freeze the pancakes, follow these simple steps:
- Make a batch of the pancake batter using the buttermilk, flour, baking powder, and other ingredients described in the main recipe.
- Heat a griddle or medium-sized pan over medium-high heat.
- Once the grill or pan is hot enough, pour small amounts of the batter onto it to make the pancakes. Cook them until bubbles form on the surface, then flip them and cook for a few more minutes until they are golden brown and cooked.
- Once cooked, allow the pancakes to cool completely.
- Wrap each pancake individually in plastic wrap or place them in a single layer in airtight containers or freezer bags.
- Label the containers or bags with the date and contents for easy reference.
- Place the wrapped pancakes in the freezer and keep them there until needed.
When you \’re ready to enjoy the pancakes, follow this method:
- Remove the desired number of pancakes from the freezer.
- Leave them to thaw in the fridge overnight or for a few hours until completely melted.
- You have a few options for reheating. You can use a microwave, toaster, or toaster oven.
- If using a microwave, wrap the thawed pancake in a damp paper towel and heat it on a microwave-safe plate for 30-60 seconds or until warmed.
- If using a toaster or toaster oven, place the thawed pancake directly into the toaster or toaster oven and cook until warmed through and crispy on the edges.
Once the pancakes are reheated, drizzle them with maple syrup, add bacon and blueberries if desired, and enjoy a quick and delicious breakfast. The pancakes will still be fluffy and as tasty as freshly made.
We recommend making a larger batch of pancakes and freezing them in separate portions so you only thaw and reheat what you need at a time. This way, you can enjoy these tasty pancakes whenever you want, without the hassle of making them from scratch every time.
