Ingredients

Instructions

Coat griddle or large non-stick skillet with no-stick cooking spray. Heat to medium heat (350ºF).

Beat egg in a medium bowl. Add milk, muffin mix, and pecans. Stir just until large lumps disappear (batter will be slightly lumpy). Let stand for 3 minutes. For thinner pancakes, add additional milk.

Stir the batter. Pour about 1/4 cup batter for each pancake onto the hot griddle. Cook for 1 to 2 minutes or until bubbles begin to break on the surface. Turn; cook for 1 to 2 minutes or until golden brown.

Garnish with whipped cream, blueberries, and pecan pieces.

Serve and enjoy your delicious blueberry pecan pancakes!