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a stack of blueberry pecan pancakes with a drizzle of maple syrup
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5 from 1 vote

Blueberry Pecan Pancakes

A soft and fluffy pancake loaded up with some of your favorite flavors. We love these blueberry pecan pancakes and can't wait to make them again!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: 300 + Back to School Recipes Every Kid Loves
Keyword: blueberry, breakfast, food, pancakes, pecan, recipe
Servings: 6 servings
Author: Sweet Basil

Ingredients

  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 2 teaspoon Baking Powder
  • 2 Tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1 Cup Milk
  • 2 Tablespoons Butter melted
  • Blueberries fresh or defrosted frozen-to taste
  • Pecans chopped-to taste

Instructions

  • Mix dry ingredients together in a large bowl.
    1/2 Cup All Purpose Flour, 1/2 Cup Whole Wheat Flour, 2 teaspoon Baking Powder, 2 Tablespoon Sugar, 1/2 teaspoon Salt
  • Beat egg until frothy.
    1 Egg
  • Add milk & melted butter.
    2 Tablespoons Butter, 1 Cup Milk
  • Carefully fold together wet and dry ingredients. Don't mix too much. Some lumpiness is ok.
  • Carefully stir in blueberries and pecans, or wait and add individually to each pancake.
    Blueberries, Pecans
  • Cook as usual. I like these with just a little butter, but feel free to add syrup or whatever you like.

Notes

Pancakes can be reheated in a 350 degree oven. Cover with foil.

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 257mg | Potassium: 280mg | Fiber: 1g | Sugar: 7g | Vitamin A: 222IU | Calcium: 126mg | Iron: 1mg