Blueberry Pecan Pancakes
Start your morning with a stack of irresistible blueberry pecan pancakes, where fluffy buttermilk batter meets the sweet tang of juicy blueberries and the satisfying crunch of toasted pecans. These golden pancakes are delicately infused with vanilla and require just 10 minutes of prep time, making them an ideal treat for busy weekday mornings or leisurely weekend brunches. Made with pantry staples like all-purpose flour and baking powder, this recipe effortlessly combines simple ingredients into a comforting dish that's bursting with flavor. Serve them hot off the griddle, drizzled with maple syrup and extra toppings for a wholesome breakfast that feels like a decadent indulgence. Perfect for family gatherings or special occasions, these pancakes are sure to delight every palate!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup blueberries
- 0.5 cup pecans, chopped
- 2 tablespoons vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the blueberries and chopped pecans, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with maple syrup, additional blueberries, and pecans if desired.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 52.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
