How do you keep things simple around your house? I use nutritious foods and simple ingredients in the kitchen, and these brown butter blueberry pecan whole wheat pancakes are made with just that!
When it comes to being a mom, I strive to keep things as simple as possible. From homemaking, cooking, work, schooling and child rearing, I like to follow a consistent schedule, keeping things easy and predictable. As moms, we have enough on our plates, so why sweat the small stuff?
When i’m home, I noticed that I spend a lot of time in the kitchen, cooking, dishes, cleaning, packing lunch, snacking and baking goodies. I decided that this is where I should try to keep things in order most. I have found that the best way to simplify my kitchen is to keep it’s ingredients consistent – and that’s where these whole wheat pancakes come in.
Brown Butter Blueberry Pecan Whole Wheat Pancakes
- 3 tablespoons Land O’ Lakes® Butter with Canola Oil, divided (this is my favorite butter to use)
- 1 tbsp vanilla
- 1 tbsp brown sugar
- 1/2 cup pecan halves
- 1 cup whole wheat flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 eggs
- 1/2 cup milk
- 1 tbsp maple syrup (this is the best real maple syrup ever!)
- 1 cup fresh blueberries
- optional garnish: set aside a few pecans and blueberries
These are not your average pancakes, they are a tad bit healthier than the norm and packed full of flavor! You can create these masterpieces in 3 simple steps:
1. Brown butter and candied pecans: Bring a skillet to medium heat, add 2 tablespoons of Land O Lakes butter and the vanilla. Allow it to bubble and brown, remove from heat and set aside. In the same pan, melt another tablespoon of butter and add the pecans and brown sugar. Let it melt, bubble, and sit for a few minutes; stir often. When finished, remove from heat and set aside. Both the brown butter and candied pecans should take about 2-3 minutes each.
2. Prepare pancake batter: In a mixing bowl, combine the dry ingredients, wheat flour, baking powder, salt, and cinnamon, set aside. In another bowl, combine the wet ingredients, brown butter, eggs, milk, and maple syrup. Slowly pour the wet ingredients into the dry, stirring as you go. Once you’ve got a nice, creamy texture, gently fold in the blueberries and candied pecans. You’re ready to griddle your brown butter blueberry pecan whole wheat pancakes!
I keep many of the basics stocked in the pantry and work with them most: flour, sugar, eggs, and butter. But not just any butter – specifically Land O’ Lakes butter. I chose it because it falls into the “simple” theme. It’s made with only sweet cream, canola oil and salt, that’s it! No need to feed other preservatives and extra junk to my family. Also, it tastes great and can be spread on just about anything right out of the refrigerator.
Simplify your kitchen, organize, keep it consistent. It’s been a time saver for me! Also, be sure your pantry is stocked with simple ingredients, like Land O’ Lakes butter. Enjoy your whole wheat pancakes!
Disclosure: The author was compensated by Land O’Lakes for this post. All opinions are my own.