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20 minute dinner recipes

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Blueberry-Pecan Pancakes


From EatingWell:  November/December 2008

Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.

8 servings, 2 pancakes each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
  2. Whisk eggs, egg whites, buttermilk and oil in a medium bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.


Per serving : 259 Calories; 10 g Fat; 1 g Sat; 6 g Mono; 54 mg Cholesterol; 35 g Carbohydrates; 8 g Protein; 3 g Fiber; 356 mg Sodium; 109 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 fat

Tips & Notes