Best 3 Blueberry Pecan Pancakes Recipes
Indulge in a delightful culinary journey with our tantalizing blueberry pecan pancakes recipe! These fluffy, golden-brown pancakes are a perfect blend of sweet and nutty flavors, bursting with fresh blueberries and crunchy pecans in every bite. Drizzle them with warm maple syrup and a pat of butter for an unforgettable breakfast or brunch experience.
In addition to the classic blueberry pecan pancakes, we also offer a variety of enticing variations to satisfy every palate. Try our gluten-free blueberry pancakes for a lighter, healthier option. Craving something extra indulgent? Our blueberry pecan pancakes with cream cheese filling will hit the spot. And for a unique twist, whip up our blueberry pecan pancakes with lemon ricotta cheese.
No matter which recipe you choose, you'll be treated to a stack of fluffy, flavorful pancakes that will make your taste buds sing. So gather your ingredients, preheat your griddle, and let's get cooking!
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY-PECAN PANCAKES
This is a real treat at our house. I don't make them often, but when I do it is usually for the kids' sleepovers. Source: Prevention's Eat Up, Slim Down cookbook.
Provided by TheGrumpyChef
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large nonstick skillet with nonstick spray and set over medium heat.
- In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
- In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
- Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
- Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
- Cook 2-3 minutes, or until bubbly and the edges look dry.
- Turn and cook 1 minute, or until underside is golden.
- Serve immediately.
Nutrition Facts : Calories 145.7, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 168.7, Carbohydrate 21.9, Fiber 2.2, Sugar 5.5, Protein 4
BLUEBERRY-PECAN PANCAKE MIX
Provided by Food Network
Time 10m
Yield 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
Number Of Ingredients 8
Steps:
- To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
- Recipe Description:
- 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.
- Recipe Ingredients:
- Recipe Steps:
- 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.
- Recipe Tips & Notes:
- 1. 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.
- Recipe Nutrition:
- Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
- 2 Carbohydrate Servings
- Exchanges: 2 starch, 2 fat
Tips:
- Use fresh or frozen blueberries. Fresh blueberries are ideal for this recipe, but frozen blueberries can also be used. If using frozen blueberries, thaw them before using.
- Toast the pecans. Toasting the pecans will enhance their flavor and make them more crunchy.
- Use buttermilk instead of milk. Buttermilk will give the pancakes a light and fluffy texture.
- Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, resulting in a more tender pancake.
- Cook the pancakes over medium heat. Cooking the pancakes over medium heat will prevent them from burning.
- Serve the pancakes with your favorite toppings. Some popular toppings for blueberry pecan pancakes include butter, syrup, whipped cream, and fresh fruit.
Conclusion:
Blueberry pecan pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a special occasion or a lazy weekend morning. With their fluffy texture, sweet blueberry flavor, and crunchy pecan topping, these pancakes are sure to be a hit with everyone at the table.
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