Sweet and slightly tart blueberries mingle with the creamy taste of bananas in these perfectly fluffy Blueberry Banana Pancakes.
Blueberry Banana Pancakes
Is there anything better than fresh fruit and pancakes? The flavors go hand in hand, as the fruit lightens and brightens each bite of hearty pancake. Banana berry pancakes are always a hit at my table.
I’ve made a lot of them, from banana split pancakes to banana nut pancakes to banana chocolate chip pancakes. Blueberry banana pancakes were kind of required, given my current love affair with blueberries.
If you find that flipping the pancakes is making a mess, try using slightly less batter. It is easier to control the flip with smaller pancakes that fit onto the head of the spatula.
These banana and berry pancakes are wonderful to snack on by themselves. But, I like to set out a handful of toppings when serving them so that people can spruce them up how they like. Maple syrup, whipped cream, chocolate sauce, caramel sauce, waffle sauce, crushed nuts, fresh fruit… the list goes on!
Banana Blueberry Pancakes
You’ll need the following ingredients to make this recipe:
- ripe bananas
- eggs, butter, and milk
- vanilla extract
- brown sugar and cinnamon
- flour, baking powder, and salt
- blueberries
- optional toppings (butter, syrup, whipped cream, and fruit)
Banana and Berry Pancakes
Start by heating an electric griddle or nonstick skillet to medium high heat. Then, add the bananas, eggs, milk, vanilla, and brown sugar to the blender. Blend to combine and set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Then, pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.
Portion out the batter onto the griddle, leaving 1-2” between each pancake. Then, top with blueberries. Cook for about 3½ minutes, until browned on the bottom and lightly bubbled on top.
Flip the pancakes and cook the second side about 3 more minutes, until golden brown. Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.
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Blueberry Banana Pancakes
Ingredients
- 4 small ripe bananas
- 3 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup light brown sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ cup melted butter
- 2 cups blueberries
Optional Pancake Toppings
- butter
- maple syrup
- whipped cream
- banana slices
- blueberries
Instructions
- Heat an electric griddle to medium high heat. Combine the bananas, eggs, milk, vanilla, and brown sugar in the blender. Blend to combine. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.
- Pour about ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Top with blueberries.
- Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
- Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.
Nutrition
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