Blueberry Banana Pancakes
Start your morning right with these fluffy and flavorful Blueberry Banana Pancakes, a delightful twist on classic breakfast fare that combines the natural sweetness of ripe bananas with bursts of juicy blueberries. Made with a blend of all-purpose and whole wheat flour for added texture and nutty depth, these pancakes are elevated by the rich notes of vanilla and a hint of butter. Each bite offers a perfect balance of tender, melt-in-your-mouth fruitiness and golden, crisp edges. Quick to prepare in just 30 minutes, this wholesome recipe is ideal for busy mornings or leisurely weekend brunches. Serve them stacked high and drizzled with maple syrup, topped with extra fruit, or a dollop of whipped cream for a breakfast that feels indulgent yet nutritious. Perfect for family-friendly meals, these pancakes will become your go-to recipe for a satisfying start to the day.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Milk
- 1 large (ripe) Banana
- 1 unit Large egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh blueberries
- 1 tablespoon Vegetable oil or additional butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, sugar, and salt.
In another medium-sized bowl, mash the ripe banana with a fork until smooth. Whisk in the milk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few small lumps are okay, but do not overmix.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread the batter slightly if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm while repeating with the remaining batter.
Serve the blueberry banana pancakes warm, with your favorite toppings such as maple syrup, a pat of butter, extra blueberries, or sliced bananas.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 315 mg | 7% | |
*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.
