Mealtime Breakfast & Brunch Pancakes Blueberry Pancakes Blueberry-Pecan Pancakes 4.8 (4) 4 Reviews Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 30 mins Total Time: 30 mins Servings: 8 Yield: 8 servings, 2 pancakes each Nutrition Profile: Diabetes-Friendly Low-Sodium Heart-Healthy Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 cup all-purpose flour ½ cup whole-wheat flour ½ 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 ½ teaspoon salt 2 large eggs 2 large egg whites 1 ½ cups nonfat buttermilk 2 tablespoons neutral oil, such as canola or avocado Directions Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl. Whisk eggs, egg whites, buttermilk and oil in a medium bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake. Tips Make Ahead Tip: Prepare through Step 1 and store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months. Cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven. 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. Originally appeared: EatingWell Magazine, November/December 2008 Save Rate Print Nutrition Facts (per serving) 255 Calories 10g Fat 35g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 2 pancakes Calories 255 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 3g 11% Total Sugars 12g Added Sugars 5g 10% Protein 8g 15% Total Fat 10g 13% Saturated Fat 1g 6% Cholesterol 47mg 16% Vitamin A 73IU 1% Vitamin C 0mg 0% Folate 57mcg 14% Sodium 356mg 15% Calcium 54mg 4% Iron 1mg 8% Magnesium 25mg 6% Potassium 116mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.