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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.

Source: EatingWell Magazine, November/December 2008


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • To make dry mix: Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

  • To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 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 1/4 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.

Nutrition Facts

2 pancakes
255 calories; protein 7.7g; carbohydrates 34.5g; dietary fiber 3g; sugars 11.5g; fat 9.9g; saturated fat 1.1g; cholesterol 47.3mg; vitamin a iu 73.3IU; vitamin c 0.1mg; folate 56.5mcg; calcium 54.1mg; iron 1.4mg; magnesium 24.6mg; potassium 115.6mg; sodium 356mg; thiamin 0.2mg.

2 starch, 2 fat