Maple Pecan Blueberry Pancakes – a delicious recipe with Butter, Brown Sugar, Maple Syrup, u00bc, Pecans, Blueberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F. Line baking sheet with parchment paper.
2
In small saucepan, melt butter over medium heat. Add brown sugar, syrup, and cinnamon; mix well. Cook until bubbly, stirring constantly. Add pecans; cook 2 minutes, stirring constantly.
3
Spread mixture onto parchment-lined cookie sheet. Bake 6 minutes or until golden brown. Let cool a couple of minutes and break apart (to do this, I just crumpled up the parchment paper and smashed down the pecans a bit).
4
Add a little over half of pecans and blueberries to pancake batter and gently combine.
5
On griddle or pan, melt butter over medium-high heat and pour batter to desired thickness. Cook pancakes about 2 minutes on each side or until golden brown and cooked through. Top finished pancakes with remaining pecans and blueberries.
168
kcal
Calories
13
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Tablespoon Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Maple Syrup, 1/4 teaspoons Ground Cinnamon, and more.
Yes, Maple Pecan Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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