This morning I woke up and I wanted pancakes. Not just plain old pancakes — blueberry pecan pancakes. I absolutely love blueberries, but I must confess that I’ve never made blueberry pancakes from scratch. Really no pancakes from scratch. Ever. No, really. Today, I finally made my first pancakes and added blueberries and pecans like a boss. And it was worth it.
For starters, I searched my Pinterest boards for one of my “I want to make this during before 2015” recipes and found Baker By Nature’s recipe for blueberry pancakes.
This is a great recipe because I was attracted to the use of sour cream, which gives the pancake a slight tart taste that pairs well the sweetness of blueberries. Whipping the egg whites was my least favorite part of the recipe, but I think it was key to the texture and height of the pancakes. Overall, I definitely give this blueberry pancake recipe an A+.
- The only modifications that I made to the recipe was to add roughly chopped pecans to the blueberries and flour dry mixture.
- I used my all-time favorite blueberries — Rocky Point, North Carolina’s Lewis Farms “American Blueberries” brand. I have found them at Whole Foods, Walmart, Food Lion and Lowe’s Foods.
Here are a few pictures: