Banana Pancakes with Blueberry Sauce
Fluffy, golden banana pancakes meet a luscious homemade blueberry sauce in this irresistible breakfast or brunch treat. Perfectly blending the natural sweetness of overripe bananas with the tangy burst of fresh or frozen blueberries, this recipe creates a delightful balance of flavors. The pancakes are light and airy, thanks to a simple batter made with pantry staples, while the vibrant blueberry sauce comes together in just minutes with a hint of lemon juice for a zesty kick. Ideal for weekend mornings or special occasions, these banana pancakes with blueberry sauce can be customized with toppings like extra fruit, a drizzle of maple syrup, or a dusting of powdered sugar. Easy to make and packed with fruity goodness, this recipe promises to elevate your pancake game to delicious new heights!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Sugar
- 1 Overripe banana
- 0.75 cup Milk
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 cup Blueberries (fresh or frozen)
- 2 tablespoons Sugar (for blueberry sauce)
- 2 tablespoons Water
- 1 teaspoon Lemon juice
- 1 as needed Butter or oil (for cooking pancakes)
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a separate large bowl, mash the banana until smooth. Add the milk, egg, vanilla extract, and melted butter, then whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until no lumps remain. Be careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook the other side until golden brown (another 1-2 minutes). Repeat with the remaining batter, keeping the cooked pancakes warm.
To make the blueberry sauce, combine the blueberries, sugar, water, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries release their juices and the sauce thickens slightly (about 5-7 minutes). Remove from heat.
Serve the pancakes warm, topped with the blueberry sauce. Optionally, garnish with fresh banana slices, additional blueberries, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 81.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
