Naturally sweet and bursting with blueberry freshness, banana blueberry pancakes are a weekday breakfast must.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Servings: 204-inch pancakes
Calories: 136kcal
Ingredients
3eggs
1cupmilk
1tablespoonvanilla extract
½cuplight brown sugar
2cupsall-purpose flour*
4teaspoonsbaking powder
½teaspoonkosher salt
½teaspooncinnamon
¼cupmelted butter
4small ripe bananas, mashedabout 1½ cups worth
2cupsblueberries
*Gluten-Free Alternative:
1½cupsbrown rice flour
⅔cuptapioca starch
¼cuppotato starch
Toppings
butter
maple syrup
whipped cream
banana slices
blueberries
Instructions
Heat an electric griddle to medium high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, and bananas.
Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Top with blueberries.
Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.
Notes
COOK’S NOTE: For the gluten free recipe, allow the batter to rest for about 15 minutes prior to cooking. The wait will thicken the batter slightly, resulting in thicker and fluffier pancakes; the results are worth the wait.
BLENDER DIRECTIONS: Combine the bananas, eggs, milk, and vanilla in the blender. Blend to combine. Pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.