Pecan Blueberry Pancakes

 

Pecan Blueberry Pancakes

These delicious blueberry pancakes have a delightful crunch. The toasted pecans on top add a rich nutty flavor to your breakfast.

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Prep Time 10 mins

Cook Time 10 mins

Course Breakfast

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

• 1-1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup blueberries
• 1/2 cup chopped pecans
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• Cooking oil spray

Instructions

 

• Stir together all-purpose flour, blueberries, pecans, brown sugar, baking powder, and cinnamon in a medium bowl.
• Whisk eggs and canola oil in a medium bowl.
• Mix ingredients from both bowls together and stir until combined.
• Use 1/4 cup of batter per pancake and cook on griddle or frying pan coated with cooking oil spray.
  
• Flip pancakes until they are evenly cooked on both sides.

Notes

Smart Shopping Tips

• Blueberries are in season from May through September but are available frozen year-round.
• Avoid purchasing blueberries that are soft, mushy or leaking. Look for those that are dark in color, plump, firm, uniform in size and free from stems or leaves.
• Pecans can be stored for up to 2 years in the freezer, up to 9 months in the refrigerator in an air-tight container, and up to 6 months in a cool, dry cupboard.

Cooking & Serving Tips:

• Try toasting pecans before adding them to the batter. Toasted pecans are more flavorful and crunchy and are easier to chop.
• To toast pecans, spread them on a baking sheet and bake at 350 degrees for approximately 10 minutes until they are golden brown and fragrant.
• Make twice as many pancakes as you plan on eating and freeze the leftovers. Reheat leftovers in the microwave for about 1 minute.