Blueberry Banana Pancakes
Sweet and slightly tart blueberries mingle with the creamy taste of bananas in these perfectly fluffy Blueberry Banana Pancakes.
Prep Time5 minutes mins
Cook Time18 minutes mins
Total Time23 minutes mins
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 150kcal
- 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
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.
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