Buttermilk Blueberry Pancakes with Crispy Bacon

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the blueberries.

Heat a lightly oiled griddle or frying pan over medium heat.

Pour 1/4 cup of batter onto the hot griddle for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

While the pancakes are cooking, cook the bacon in a separate pan until crispy. Drain on paper towels.

Stack the pancakes on a plate, drizzle with maple syrup, and dust with powdered sugar.

Serve immediately with crispy bacon on the side.