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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!

Drizzling maple syrup over berry pancakes topped with a pat of butter

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)

Vertical shot of berry pancakes topped with a pat of butter, maple syrup, and banana slices

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.

Pouring wet ingredients into bowl of dry ingredients

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Vertical shot of blueberry pancakes topped with a pat of butter

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