Blueberry Bananas Pancakes
Start your morning on a deliciously sweet note with these fluffy Blueberry Banana Pancakes—a delightful twist on a classic breakfast favorite! Bursting with juicy blueberries and the natural sweetness of mashed banana, these pancakes are both wholesome and indulgent, perfect for family brunches or lazy weekend mornings. The batter comes together quickly with pantry staples like all-purpose flour, baking powder, and sugar, while a touch of vanilla extract adds an extra layer of cozy flavor. Lightly folded blueberries ensure bursts of fruity goodness in every bite, while the melted butter keeps each pancake irresistibly tender. Serve them warm, topped with fresh blueberries and a drizzle of maple syrup for a stack that’s both visually stunning and utterly satisfying. These pancakes cook up golden-brown in just minutes, making them an easy and kid-friendly breakfast option you’ll want to make again and again. Whether you’re a pancake enthusiast or just love recipes packed with fruit, this Blueberry Banana Pancakes recipe is sure to become your new go-to!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cup Milk
- 1 large Egg
- 1 medium, mashed Banana
- 1 teaspoon Vanilla extract
- 2 tablespoons, melted Unsalted butter
- 0.75 cup, fresh or frozen Blueberries
- as needed for greasing the pan Nonstick cooking spray or butter
- for serving (optional) Maple syrup
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, egg, mashed banana, and vanilla extract until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if there are small lumps.
Fold in the melted butter and blueberries, being careful not to overmix or crush the blueberries.
Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook for an additional 2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet again as needed.
Serve the pancakes warm, topped with additional blueberries and a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 121.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 989 mg | 21% | |
*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.
