Summer meets fall…breakfast meets dessert…these pancakes are everything! Big juicy blueberries and candied maple pecans fill and top golden brown pancakes to make my favorite pancakes (and possibly favorite breakfast) ever!
These pancakes were inspired by a yummy breakfast BC, his parents, and I had in Long Island over Fourth of July weekend. Blueberry pecan pancakes were on the menu, so I had to order them! I loved the idea of the flavor combination but I thought the dish would be even tastier if the pecans were chopped and candied. THEY WERE! Once you pack the pancake batter with lots of juicy blueberries and these delectable maple pecans, you don’t need very much syrup (if any at all) to top them. I loved them with a tiny bit of syrup but I also loved them with just a big pat of salty butter.
I know, I know, candied pecans are a fall/winter thing right?? I’m sorry, I couldn’t resist! I thought these pancakes would make a perfect bridge for those of us who can’t wait to get to fall and those of us who aren’t ready to let go of summer.
Don’t worry, these pecans are so easy, you won’t regret turning on your oven for the short amount of time it takes to make them. When they are done baking (or is it toasting/roasting?) your house will smell amazing, and you won’t be able to stop snacking on these brittle-like little nuggets (save some for the pancakes!!)
I just used a boxed pancake mix to make these because I had some in the pantry, and because I was hangry and I didn’t want to dig up my recipe or look for my baking powder but I am sure a homemade batter would take these up a notch.
I’m just a little bit obsessed with the way the blueberries end up bursting while the batter cooks. Yum!
- 1 tbsp butter
- 1 tbsp brown sugar
- 2 tbsp maple syrup
- 1/4 tsp ground cinnamon
- 1/2 cup chopped pecans (2.25 oz)
- 1 pint blueberries
- 1 1/2 cup prepared pancake batter
- Additional butter or cooking spray, as desired for pancakes
- Preheat oven to 350°F. Line baking sheet with parchment paper. 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. 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).
- Add a little over half of pecans and blueberries to pancake batter and gently combine.
- 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.