Blueberry Pecan Pancakes with Blueberry Compote

These Blueberry Pecan Pancakes are the BEST pancakes I have ever had.  We first had these at a cooking class we attended while in Houston last year (called The Urban Chef).  We had an awesome chef that day teaching us how to make these along with some other great brunch food. We had a blast and, of course, loved eating all the delicious food our class made. We’ve made these pancakes several times since then and I personally crave these pretty often.  I even brought some to work one time for my fellow nurses and they loved them too (even the guy who doesn’t like pancakes loved them!!).  Toasting the pecans before using them makes a huge difference in the overall taste, so it’s worth the extra step. We also try to make our own blueberry compote (syrup) when we can and ladle it over them (recipe below). You can just add more blueberries and pecans on top drizzled with whatever syrup you like (as pictured above).  You will see that we like to add the blueberries and toasted pecans on top of the pancake when poured onto the griddle, but you can also mix it in the batter before cooking, if you prefer.  You can use fresh, dried or frozen blueberries for this.  Hope you enjoy!!

Blueberry Pecan Pancakes with Homemade Blueberry Compote

Print Recipe
Serves: 4-6 Cooking Time: 30 min


  • 1/2 cup finely chopped pecans, toasted
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 3 Tbsp light brown sugar
  • 2 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 2 egg whites
  • 1 1/2 cup buttermilk
  • 2 Tbsp canola oil
  • Blueberry Compote:
  • 1 cups fresh blueberries
  • 1/2 cup real maple syrup (can also use honey), and add more or less to your taste
  • 1 tsp lemon zest
  • 1 tsp lemon juice



Toast the pecans by heating in a shallow pan over med-low heat for 3-5 min until you can smell their nutty aroma. (Be careful not to burn them, shaking the pan often to keep them moving some). Set aside.


To make the blueberry compote: add the blueberries to small saucepan along with the maple syrup, lemon zest and juice. Bring to a boil then simmer on low for 8-10 minutes. Set aside and keep warm.


For the pancakes: Start with the dry mix by combining in a large bowl both flours, brown sugar, baking powder, cinnamon and salt. Whisk together.


For the wet, combine the eggs, egg whites, buttermilk and oil. Whisk until combine.


Dump the wet mixture into the dry mixture and mix with whisk just until combined (don’t over mix!)


Heat griddle to 325 degrees and add about 1 Tbsp of canola oil (it’s hot enough when a drop of water sizzles)


Use 1/4 cup measure to poor pancakes onto hot griddle. Place as many blueberries and pecans on top as desired.


When edges appear dry and are golden brown on the bottom, carefully flip each pancake. When the center of the pancake is soft and spongy to the touch, they’re ready! (Only turn them once! Over flipping them will make them tough).


If you prefer to add the blueberries and pecans into the batter, add them to the dry mix and stir to combine before adding the wet (this will keep the berries from sinking). Not everyone in this house likes the blueberries and/or nuts, so we add to them as we make them. (You can also add chocolate chips instead of berries! That would be delicious as well!)

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