These gorgeous blueberry pancakes have an extra touch of texture with the addition of toasted pecans, which lend a satisfying nuttiness to your breakfast. Spruce up your everyday breakfast with simple ingredients. Serves 4 - about 12 4-inch pancakes, or 4 very large pancakes.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie Stiavetti
1cupall purpose flour(can also do 1/2 buckwheat or quinoa flour)
1/2cupplain yogurt(for more fruity flavor, trying using blueberry yogurt!)
1/4cupcoarsely chopped toasted pecans
1/2cupfresh or frozen blueberriesdefrosted
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix well.
In another bowl, beat the egg and egg white until light and foamy. Add yogurt, milk, vanilla, and melted butter.
Heat the griddle. For a frying pan, do this over medium heat, or “4” on your dial. For an electric griddle, this is generally 375°F (190°C).
While the griddle is heating up - just before you’re ready to cook the pancakes - add the wet ingredients to the dry ingredients all at once, stirring just enough to combine effectively. The batter should be slightly lumpy. If the batter is very thick, as may be the case depending on how thick your yogurt is, add another 2 tablespoons of milk. Stir in pecans and blueberries.
When the griddle in hopping hot, pour 1/4 cup of batter per pancake onto the griddle, spacing the pancakes enough so they they don’t run together. Cook for about 3 minutes. Do not turn until bubbles appear on the surface of the pancakes and the edges are quite matte (as opposed to shiny) - the undersides should be lightly browned. Turn the pancakes and cook for another 2 minutes, until lightly browned on the bottom.
Serve right away or set on a plate in a warm oven to store until the entire batch is done.