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Blueberry-Pecan Pancake Mix

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.”


    • 1 cup all-purpose flour
    • ½ cup whole-wheat flour
    • ½ cup dried blueberries
    • ½ cup finely chopped pecans, toasted (see Tip)
    • 3 tablespoons light brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt


  • 1 To make dry mix: Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.
  • 2 To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1½ cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about ¼ cup batter for each pancake.
  • Make Ahead Tip: The mixture of dry ingredients can be stored in an airtight container at room temperature for up to 1 month or frozen for up to 3 months.
  • Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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