Blueberry-Pecan Pancakes

Blueberry-Pecan Pancakes

3 Reviews
From: EatingWell Magazine, November/December 2008

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 2 large eggs
  • 2 large egg whites
  • 1½ cups nonfat buttermilk
  • 2 tablespoons canola oil


  • Active

  • Ready In

  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 ¼ cup batter for each pancake.
  • Make Ahead Tip: Prepare through Step 1 and store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months. Cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • 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.

Nutrition information

  • Serving size: 2 pancakes
  • Per serving: 255 calories; 10 g fat(1 g sat); 3 g fiber; 35 g carbohydrates; 8 g protein; 56 mcg folate; 47 mg cholesterol; 11 g sugars; 5 g added sugars; 73 IU vitamin A; 0 mg vitamin C; 54 mg calcium; 1 mg iron; 356 mg sodium; 116 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 fat

Reviews 3

March 30, 2019
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By: Missy Snider Adelson
Quite possibly the best pancakes ever!
July 03, 2011
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By: nk.chiemelu
Nutty and sweet I used dried cranberries instead of blueberries because that's what I had on hand. It was really delicious, not too sweet and the pecans provided a nice crunch. I thought it was pretty dense for a pancake and not light and fluffy like I'm used to. Next time I'll add more milk and egg whites. Pros: Simple to throw together Cons: Pretty dense
November 24, 2009
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By: Lish
This is a great and different breakfast. When you are not in the mood for eggs and your childhood is calling...make this recipe. And the fact that it is healthy just makes the meal. My boyfriend loved it! I will make this again and again.
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