Rye Bacon Pancakes with Blueberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with rye flour and studded with fresh blueberries, served with crispy bacon and maple syrup. The rye adds a subtle nutty depth to this elevated breakfast classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cups all-purpose flour
- 3/4 cup rye flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons honey
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 16 slices thick cut bacon
- fresh blueberries, for serving
- maple syrup, for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1562mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 276mg
- Calcium
- 91mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1562MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.