Arrange a rack in the middle of the oven and preheat to 400 degrees F.

Place the bacon in a single layer on a rimmed sheet pan; the bacon will fit snuggly. Bake until golden brown and crispy, 18 to 20 minutes.

Using tongs, transfer the crispy bacon to a paper towel-lined plate to drain. Pour off any bacon fat from the sheet pan and discard. Return the bacon to the sheet pan; set aside.

Meanwhile, whisk the buttermilk, granulated sugar, vanilla, salt and eggs in a medium bowl until smooth and combined.

Whisk the flour, baking powder, baking soda and cinnamon in a large bowl until combined.

Pour the wet ingredients into the flour mixture and stir with a rubber spatula to combine; it’s okay if a few lumps remain.

Pour the batter onto the sheet pan over the bacon and smooth into an even layer. Bake until the pancake is light golden and springs back when touched, 18 to 22 minutes.

Spread the butter over the top of the pancake while it’s still warm.

For the blueberry syrup: While the pancake bakes, add the blueberries, maple syrup and salt to a medium saucepan and place over medium heat. Cook, stirring frequently, until the blueberries soften and start to burst, 4 to 5 minutes. Keep warm until ready to serve.

Cut the pancake into 12 large squares. To serve, place 2 pancake squares on a plate bacon-side-up. Sprinkle with confectioners’ sugar and drizzle with the warm blueberry syrup.