Blackberry Banana Pancakes
Start your morning on a sweet and wholesome note with these fluffy blackberry banana pancakes, a delightful fusion of juicy berries and naturally sweet ripe banana. Perfect for a cozy breakfast or weekend brunch, this recipe combines pantry staples like all-purpose flour and baking powder with the vibrant flavors of fresh blackberries and a hint of vanilla. The mashed banana not only adds natural sweetness but also keeps the pancakes moist and tender, while pops of tart blackberry create a burst of flavor in every bite. Easy to whip up in under 30 minutes, these pancakes are ideal for busy mornings or leisurely family gatherings. Serve them warm, topped with a drizzle of maple syrup or your favorite breakfast accompaniments for an irresistible treat that everyone will love. Keywords: blackberry banana pancakes, fluffy pancakes, easy breakfast recipe, fruit pancakes, brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.25 cups milk
- 1 large ripe banana
- 1 large egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup blackberries (fresh or frozen)
- 1 tablespoon vegetable oil or additional butter (for greasing the pan)
- maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mash the ripe banana until smooth. Add the milk, egg, melted butter, and vanilla extract, whisking until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the blackberries into the batter, gently distributing them throughout.
Heat a non-stick skillet or griddle over medium heat, and lightly grease with vegetable oil or butter.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for an additional 2-3 minutes, or until the pancakes are golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with a drizzle of maple syrup or your favorite toppings.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 79.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 519 mg | 40% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1610 mg | 34% | |
*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.
