Blueberry-Pecan Pancake Mix

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 from EatingWell
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  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup dried blueberries
  • 1/2 cup finely chopped pecans, toasted (see Tip)
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
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.
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.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

nutrition information

Per Serving: cal. (kcal) 259, Fat, total (g) 10, chol. (mg) 54, sat. fat (g) 1, carb. (g) 35, Monounsaturated fat (g) 6, fiber (g) 3, pro. (g) 8, sodium (mg) 356, Potassium (mg) 109, Starch () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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