American · Brunch
New England Blueberry Pancake Stack Plate
New England diner tradition reading thick buttermilk pancakes folded with wild blueberries and stacked tall, draped in maple butter and topped with extra fresh blueberries and lemon zest, plated with crisp bacon for the Northeast weekend brunch classic.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
168Calories
5gProtein
7gFat
22gCarbs
0gSugar
0gFiber
313mgSodium
43mgChol
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Instructions
1
Prep
Zest both lemons, halve them. Whisk eggs, buttermilk, vanilla, and half the lemon zest in a measuring cup. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. Have all blueberries, bacon pan, and maple butter ingredients ready.
2
Sear
Lay bacon in a dry heavy skillet over medium heat. Cook 6 minutes total, turning every 90 seconds, until crisp and deep mahogany. Lift to paper towel. You may need to cook in two batches depending on pan size.
3
Build 1
Pour wet mix into flour mixture, fold gently 20 seconds into a lumpy batter. Fold half the blueberries through. Do not overmix.
4
Fry
Wipe bacon pan, reduce heat to medium-low. Melt 5g butter 30 seconds. Ladle 1/3 cup batter per pancake, cook 3 minutes per side until bubbles set on top and undersides turn deep golden. Cook in batches of 2, regreasing with butter between batches, for 6 pancakes total (3 per person).
5
Build 2
While pancakes cook, melt 60g butter with maple syrup in a small saucepan over low heat 90 seconds, stirring until warm and emulsified into a glossy syrup.
6
Plate
Stack 3 pancakes per plate, drizzle maple butter generously over so it runs down sides. Scatter remaining blueberries over top, finish with remaining lemon zest, lay 3 bacon slices alongside each plate, rest lemon half on rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 free-range eggs
- 480ml (2 cups) buttermilk
- 300g (10.6 oz) all-purpose flour
- 300g (10.6 oz) fresh wild blueberries
- 120ml (1/2 cup) pure maple syrup
- 6 slices smoked bacon
- 80g (2.8 oz) unsalted butter
- 40g (1.4 oz) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
- 2 medium lemons