Description
Summer meets fall, breakfast meets dessert—these pancakes are everything! Juicy blueberries and candied maple pecans fill and top golden brown pancakes.
Ingredients
- 1 Tablespoon Butter
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Maple Syrup
- ¼ teaspoons Ground Cinnamon
- ½ cups Chopped Pecans
- 1 pint Blueberries
- 1-½ cup Prepared Pancake Batter
- Additional Butter Or Cooking Spray, As Desired For Pancakes
Preparation
Preheat oven to 350°F. Line baking sheet with parchment paper.
In small saucepan, melt butter over medium heat. Add brown sugar, syrup, and cinnamon; mix well. Cook until bubbly, stirring constantly. Add pecans; cook 2 minutes, stirring constantly.
Spread mixture onto parchment-lined cookie sheet. Bake 6 minutes or until golden brown. Let cool a couple of minutes and break apart (to do this, I just crumpled up the parchment paper and smashed down the pecans a bit).
Add a little over half of pecans and blueberries to pancake batter and gently combine.
On griddle or pan, melt butter over medium-high heat and pour batter to desired thickness. Cook pancakes about 2 minutes on each side or until golden brown and cooked through. Top finished pancakes with remaining pecans and blueberries.
