Blueberry Banana Pancakes
Sweet and slightly tart blueberries mingle with the creamy taste of bananas in these perfectly fluffy Blueberry Banana Pancakes.
Servings: 18
Calories: 150kcal
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
Calories: 150kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 197mg | Potassium: 162mg | Fiber: 1g | Sugar: 12g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg