Whole Wheat Blueberry Pecan Pancakes

Exciting news – our kitchen is done!…ish.  🙂  I mean, it’s definitely back in working order.  We still have a few things to put away, the crown molding needs to go on top of the cabinets, the dishwasher has to be mounted to the cabinets, and I have to get a new curtain and put it up.  But, it’s looking so beautiful and I just love it!  I’ll share some before and after pics when it is all done.

Today I’m sharing with you my favorite recipe for pancakes.  It originally came from Ellie Krieger in an issue of Food Network Magazine.  Her recipe called for apples, which would be great this time of year!  I have made them that way and they are delicious!  But you can mix it up with different add ins, and today I’m sharing my blueberry pecan version.

These pancakes are healthier than your typical version, because they use whole wheat flour, nonfat milk, and honey instead of sugar.  They also contain buttermilk, which is actually made from skim milk.  They turn out very tasty and the texture is perfect every time – very light, fluffy, and tender.  I don’t know about you, but I find that when I use box mixes for pancakes, the texture is just never quite right.  But these, oh these are spot on every time.  Give them a try for your next weekend brunch!

Whole Wheat Blueberry Pecan Pancakes

Adapted from Ellie Krieger


  • 1 cup low-fat buttermilk
  • 3/4 cup nonfat milk
  • 2 large eggs
  • 1 tablespoon honey
  • 1 medium apple, diced
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat four
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup blueberries
  • 1/3 cup chopped pecans
  • Maple syrup

Preheat oven to 250.

In a large bowl, whisk the flours, baking powder, baking soda and salt.  In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey.  Slowly add the wet and dry ingredients together, stirring until just combined.  Do not overmix or the pancakes will be rubbery.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with a few blueberries and some pecans, then drizzle a little more batter over the blueberries.  (This is what keeps the blueberries from burning when you flip them!)  Cook until the tops are bubbly, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes.

Keep the pancakes warm on a baking sheet in the oven while making the rest.

Top with maple syrup – I recommend the real stuff.


23 thoughts on “Whole Wheat Blueberry Pecan Pancakes

  1. Now THIS sounds GOOD! And you even used honey! I love it. I am soooo going to make these on a cool weekend!! Can’t wait! You know I’m going to have to tweet it. It just sounds too good!

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