Blueberry Banana Pancakes
Start your morning with a stack of fluffy Blueberry Banana Pancakes — sweet, fruity, and bursting with flavor. The natural sweetness of ripe bananas combined with juicy blueberries creates a soft, tender pancake that’s perfect for breakfast or brunch. They’re easy to make, kid-friendly, and can be served with syrup, yogurt, or fresh fruit for a wholesome start to the day.
Why You’ll Love This Recipe
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Naturally sweetened with banana
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Soft and fluffy texture
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Bursting with fresh blueberries
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Quick and easy to make
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Perfect for breakfast, brunch, or a sweet snack
Ingredients
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1 cup (125g) all-purpose flour
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1 tablespoon sugar (optional)
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 large ripe banana, mashed
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¾ cup (180ml) milk
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1 large egg
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2 tablespoons melted butter or vegetable oil
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½ teaspoon vanilla extract
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½ cup fresh or frozen blueberries
Optional toppings:
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Maple syrup
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Additional fresh blueberries
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Sliced bananas
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Whipped cream or yogurt
Step-by-Step Instructions
1. Prepare the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients
In another bowl, mash the banana until smooth.
Add milk, egg, melted butter, and vanilla extract, mixing until combined.
3. Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
The batter should be slightly lumpy — do not overmix.
4. Fold in Blueberries
Gently fold in blueberries, being careful not to crush them.
5. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
Flip carefully and cook another 2–3 minutes until golden brown.
6. Serve
Stack pancakes on plates.
Top with maple syrup, extra blueberries, banana slices, or a dollop of yogurt.
Tips for Perfect Pancakes
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Use ripe bananas for natural sweetness and soft texture.
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If using frozen blueberries, do not thaw to avoid bleeding into the batter.
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Avoid overmixing — this keeps pancakes fluffy.
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Keep cooked pancakes warm in a low oven (200°F / 90°C) while cooking the rest.
Flavor Variations
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Chocolate Chip Banana Pancakes: Add ¼ cup chocolate chips.
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Nutty Twist: Add 2 tablespoons chopped walnuts or pecans.
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Cinnamon Banana: Add ½ teaspoon cinnamon to the dry ingredients.
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Vegan Option: Replace milk with plant-based milk and egg with ¼ cup unsweetened applesauce.
Storage
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Refrigerate leftover pancakes in an airtight container for up to 3 days.
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Freeze pancakes between layers of parchment paper for up to 2 months.
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Reheat in a toaster, oven, or microwave before serving.
Serving Suggestions
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Classic with maple syrup and butter
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Layered with yogurt and granola for a parfait
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Topped with fresh fruit and a drizzle of honey
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Served alongside bacon or sausage for a hearty brunch
Final Thoughts
Blueberry Banana Pancakes are a simple yet indulgent breakfast treat. Soft, fluffy, and naturally sweetened, they’re easy to prepare and can be customized with your favorite toppings and add-ins. Perfect for weekend mornings, brunch with friends, or a fun breakfast with the family.