Banana Blueberry Pancakes

blueberry banana pancakes with whipped cream and syrup

Print Recipe

4.50 from 2 votes

Naturally sweet and bursting with blueberry freshness, banana blueberry pancakes are a weekday breakfast must.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Author: Mary Younkin

Ingredients

3 eggs
1 cup milk
1 tablespoon vanilla extract
½ cup light brown sugar
2 cups all-purpose flour*
4 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ cup melted butter
4 small ripe bananas, mashed about 1½ cups worth
2 cups blueberries

*Gluten-Free Alternative:

1½ cups brown rice flour
⅔ cup tapioca starch
¼ cup potato 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.

Nutrition