Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, November/December 2008


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.

  • 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.


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 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; added sugar 5g.

2 starch, 2 fat