Blueberry Pecan Pancakes Recipe

Fluffy, irresistible Blueberry Pecan Pancakes! This recipe, inspired by Prevention's Eat Up, Slim Down cookbook, is a crowd-pleaser perfect for weekend brunches or kids' sleepovers. The sweet blueberries and crunchy pecans complement the subtly sweet pancake batter, creating a breakfast (or dessert!) experience you won't forget. Get ready for pancake perfection!

Prep Time 15 mins
Cook Time 25 mins
Calories 145.7 kcal
Protein 7g
Rating 5.0 (2 Reviews)
Blueberry Pecan Pancakes 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Pecan Pancakes

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How to Make Blueberry Pecan Pancakes

  1. Lightly coat a large nonstick skillet with cooking spray and heat over medium heat.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ½ cup oat bran, ½ cup chopped pecans, 2 teaspoons baking soda, and ½ teaspoon salt.
  3. In a large bowl, whisk together ½ cup molasses and ½ cup water.
  4. Stir in 1 cup plain yogurt, 2 large eggs, and ¼ cup vegetable oil.
  5. Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in 1 cup fresh or frozen blueberries.
  7. Pour ¼ cup of batter onto the heated skillet for each pancake. Cook 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or extra pecans.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

21g

Fat

3g

Carbs

7g

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