This whole wheat blueberry pancakes recipe uses brown butter and pecans and is absolutely delicious! We love homemade blueberry pancakes, and this whole wheat pancake recipe is easy to make.
Blueberry pancakes made with whole wheat
How do you keep things simple around your house? I use nutritious foods and simple ingredients in the kitchen, and these brown butter pancakes made with whole wheat, blueberries, and pecans 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? Mealtime gets busy, so making it easy is a MUST.
We love these blueberry pecan pancakes!
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 its ingredients consistent – and that’s where these whole wheat pancakes come in.
Brown Butter Whole Wheat Blueberry Pancakes Recipe
Breakfast for dinner? Why not? It’s one of the simplest meals to cook and my family loves it! We had whole wheat blueberry pancakes, last night’s dinner was full of simple, wholesome ingredients I always keep in my pantry. They came out soooo good that I felt the need to share!
Now, I know the title of this recipe isn’t so ‘simple’ but everything in it is. Can you say it fast 5 times?
Ingredients for healthy whole wheat blueberry pancakes:
- Land O’ Lakes® Butter with Canola Oil
- Vanilla extract
- Brown sugar
- Pecan halves
- Whole wheat flour
- Baking powder
- Maple syrup (this is the best real maple syrup ever!)
- optional garnish: set aside a few pecans and blueberries
Our pancake recipe with whole wheat flour is pretty easy to follow. 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:
How to brown butter
First, we will start by browning the butter in a large skillet. Bring a skillet to medium heat, add 2 tablespoons of Land O’ Lakes butter and the vanilla. Allow it to bubble and brown, then remove from heat and set aside.
Add the pecans to the skillet
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; stirring often. When finished, remove from heat and set aside. Both the brown butter and candied pecans should take about 2-3 minutes each.
Combine ingredients to make these wheat flour pancakes
In a large mixing bowl, combine the dry ingredients – wheat flour, baking powder, salt, and cinnamon, then set aside. In another bowl, combine the wet ingredients – brown butter (cooled), eggs, milk, and maple syrup.
Slowly pour the wet ingredients into the dry mixture, 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 blueberry whole wheat pancakes!
Griddle your blueberry pecan pancakes
Heat your skillet to medium heat – use the same one that you did to brown the butter. Once it’s hot, I put a small extra dab of Land O’ Lakes butter to prevent the pancakes from sticking to the pan. Pour your pancake batter into the skillet, I used about 1/4 cup per pancake. Allow it to sit for a minute or two, or until it bubbles over the top. Flip and cook for one more minute on the other side.
Garnish with blueberries, pecans, and maple syrup. This recipe made (6) 5-inch pancakes, they were THICK! Plenty for a family of 3-4. If you like your pancakes a little thinner, add a little more milk to your batter until you achieve your desired consistency.
Brown Butter Whole Wheat Blueberry Pancakes Recipe
- 3 tablespoons Land O’ Lakes® Butter with Canola Oil divided (this is my favorite butter to use)
- 1 tbsp vanilla
- 1/2 cup pecan halves
- 1 tbsp brown sugar
- 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: more pecans and blueberries
- Bring a skillet to medium heat. Add 2 tbsp. butter and vanilla. Allow it to bubble and brown, remove from heat and set aside.
- In the same skillet, melt another tablespoon of butter and add the pecans and brown sugar. Let it melt, bubble, and sit for a few minutes; stirring often. Remove from heat and set aside.
- 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.
- Pour wet ingredients into the dry, stirring as you go. Gently fold in the blueberries and candied pecans.
- Heat your skillet to medium heat and add a small dab of butter to the pan to prevent the pancakes from sticking. Pour pancake batter into the skillet, I used about 1/4 cup per pancake. Allow it to sit for a minute or two, or until it begins to bubble on the top. Flip and cook for one more minute on the other side. Garnish with blueberries, pecans, and more maple syrup.
Enjoy this easy homemade blueberry pancake recipe!
I keep many of the basics stocked in the pantry and work with them the 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 this whole wheat pancakes recipe!
Disclosure: The author was compensated by Land O’Lakes for this post. All opinions are my own.