Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, eggs, and melted butter, then mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over mix. Fold in the blueberries.
4. Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
5. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
6. While the pancakes are cooking, in a separate skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
7. Serve the pancakes warm, topped with crispy bacon and additional blueberries if desired.