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Brown Butter Blueberry Pecan Whole Wheat Pancakes

Brown Butter Whole Wheat Blueberry Pancakes Recipe

These blueberry pancakes made with wheat flour use brown butter and pecans for an amazingly delicious whole wheat pancake recipe!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 8 pancakes


  • 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.