Ingredients
- 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
Recipe Description
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.
Recipe Directions
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Preheat oven to 375 degrees.
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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.
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In a small dish, add 1 T. of preserves and 1/2 tsp. warm water. Stir until the preserves thin out a little.
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Flip the bacon. Brush the preserves on top of the bacon. Place back into the oven and bake for 12 minutes.
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Flip the bacon once more. Brush the preserves on top of the bacon. Place back into the oven and bake for another 12 minutes.
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Remove from the oven and let cool. Begin making the pancake batter.
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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.
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In a separate large mixing bowl, add in the flour, sugar, baking powder, and salt. Stir to combine.
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Pour the buttermilk mixture into the flour. Whisk until all of the flour is incorporated. There may be a couple of lumps.
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Grease a 9x13 cake pan.
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Pour the batter into the prepared cake pan. Spread out.
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Sprinkle the cheese on top of the pancake batter. Poke it down into the batter.
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Crumble up the candied bacon and sprinkle over top of the batter.
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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.
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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.
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Place into the oven and bake for 50 - 55 minutes or until done. Mine took 51 minutes exactly. Use the toothpick test to check.
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Serve up immediately. Add some whipped cream and more preserves!
