Easy Blueberry Banana Pancakes Recipe
There’s nothing quite like starting the weekend with a stack of warm, fluffy blueberry banana pancakes. This delicious breakfast treat not only satisfies your sweet tooth but is also packed with nutrients, making it a perfect start to the day. Whether you’re cooking for a family brunch or simply indulging in a quiet morning ritual, these pancakes will transform your mornings into a delightful experience.
Every summer, when blueberries were in season, my grandmother would whip up a batch of these pancakes. We’d gather around her large wooden table, the kitchen filled with laughter, the air fragrant with the scent of fresh fruit and warm batter. Those moments were pure magic, and I cherish every bite of these pancakes as they bring back fond family memories.
Why You’ll Love This Recipe
These pancakes are light, fluffy, and bursting with flavor from ripe bananas and juicy blueberries. They’re quick and easy to make, with simple ingredients you likely already have in your pantry. Plus, they’re versatile enough for endless customization, whether you’re adding a touch of cinnamon or a handful of walnuts.
Ingredients Notes
Picking the right ingredients can elevate this recipe to the next level. Choose ripe bananas for a natural sweetness and fresh or frozen blueberries depending on availability. You can replace regular flour with a gluten-free alternative for dietary needs. Don’t forget a pinch of salt; it highlights the sweetness perfectly.
Recipe Steps
Step 1
In a large mixing bowl, mash the bananas until smooth. This will be your base, so ensure all large chunks are broken down.
Step 2
Add eggs, milk, and vanilla extract to the mashed bananas. Whisk well until everything is fully combined and the mixture is smooth.
Step 3
In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
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Step 4
Fold in the blueberries carefully to avoid breaking them. Allow the batter to rest for 5 minutes for optimal fluffiness.
Step 5
Heat a non-stick frying pan over medium heat. Pour a ladleful of batter onto the pan and cook until bubbles form on the surface. Flip and cook the other side until golden. Repeat with remaining batter.
Storage Options
Store leftover pancakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze them with parchment paper between each pancake. To reheat, simply microwave for 30-45 seconds or warm in an oven at 350°F for 10 minutes.
Variations & Substitutions
If you’re looking for a gluten-free option, use almond or oat flour. Swap blueberries for raspberries or chocolate chips for a different twist. Adding shredded coconut or chia seeds can enhance texture and nutritional content.
Serving Suggestions
These pancakes are perfect for a lazy weekend brunch, served with maple syrup and a dollop of Greek yogurt. Pair them with a refreshing mimosa or a hot cup of coffee for a delightful dining experience.
Frequently Asked Questions
Can I use frozen blueberries? Yes, frozen blueberries can be used and are often more economical. Just add them directly from the freezer to prevent any color bleeding in the batter.
How can I make them vegan? Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use almond or oat milk instead of regular milk. Confirm your flour and other ingredients are also vegan.
What’s the best way to reheat pancakes? The best way to reheat is in the oven. Preheat your oven to 350°F and place the pancakes on a baking sheet for 8-10 minutes. If you’re in a hurry, a toaster can also work to give them a slight crisp.
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Easy Blueberry Banana Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup milk preferably whole milk
- 1 large egg lightly beaten
- 1 tablespoon unsalted butter melted
- 1 large banana ripe, mashed
- 1 cup fresh blueberries
- 0.5 teaspoon vanilla extract
- 1 teaspoon butter for cooking
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the milk, egg, and melted butter. Stir in mashed banana and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the blueberries.
- Heat a non-stick skillet over medium heat and coat with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip and cook until golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
