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Pecan Blueberry Pancakes

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