Maple Pecan Blueberry Pancakes

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.