Blueberry and Banana Pancakes
Fluffy, fruity, and utterly delightful, these Blueberry and Banana Pancakes are a breakfast dream come true. Bursting with the natural sweetness of ripe bananas and fresh, juicy blueberries, this recipe offers a wholesome start to your day that’s as delicious as it is easy to make. A hint of vanilla and melted butter adds a rich depth of flavor, while the light and airy pancakes cook up golden brown in just minutes. Perfect for a leisurely weekend brunch or a quick morning treat, these pancakes are versatile enough to dress up with maple syrup, sliced bananas, or a sprinkle of powdered sugar. With simple ingredients and a quick prep time, this crowd-pleasing recipe is your go-to for fluffy pancakes that celebrate the best of fruit-filled goodness.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 0.75 cups Milk
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 piece Banana (ripe and mashed)
- 0.75 cups Fresh blueberries
- Nonstick cooking spray or additional butter (for greasing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, combine the milk, egg, vanilla extract, and melted butter. Whisk until well blended.
Add the mashed banana to the wet ingredients and stir until evenly incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps are okay.
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Preheat a nonstick skillet or griddle over medium heat and lightly grease it with nonstick cooking spray or butter.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Spread the batter gently if needed to form a circle.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, additional fresh blueberries, sliced bananas, or a dusting of powdered sugar.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 15.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 233 mg | 5% | |
*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.
