Blueberry Banana Pancakes
This post may contain affiliate links. Read our disclosure policy.
After making the Blueberry Banana Cake and Blueberry Banana Cream Pie, I was inspired to bring the delicious combination of bananas and blueberries into breakfast by creating a recipe for blueberry banana pancakes. I started with my go-to pancake recipe—fluffy buttermilk pancakes that are light, tender, and perfect for absorbing all sorts of flavors. I added ripe bananas and fresh blueberries to this classic base made with simple ingredients, which turned these pancakes into something truly special.
The result was nothing short of fabulous. The sweetness of the bananas paired perfectly with the tangy burst of the blueberries, creating a balance of flavors that made each bite irresistible. There’s something magical about fresh blueberries in pancakes—they warm up as they cook, and when you bite into them, you get that delightful juicy pop that takes these pancakes to the next level. YUMMY! These blueberry banana pancakes are now a new favorite in my breakfast rotation, offering a delicious, fruity twist on a classic morning treat.
Ingredients to Make Blueberry Banana Pancakes
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- BUTTERMILK
- BANANA
- EGGS
- VEGETABLE OIL (I USED CANOLA)
- FRESH BLUEBERRIES
How to Make Blueberry Banana Pancakes
Start by mixing the dry ingredients together in a medium-sized bowl. This typically includes flour, baking powder, baking soda, sugar, and a pinch of salt. Stir the dry ingredients until they are well combined, and set the bowl aside.
In a separate bowl, whisk together all the wet ingredients. This includes eggs, buttermilk, mashed bananas, and oil. Stir the mixture just until everything is blended; there’s no need to overmix at this stage.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture just to combine the ingredients. Be careful not to overmix; the batter should be slightly lumpy, which helps create light and fluffy pancakes.
Lightly coat a skillet or griddle with a small amount of oil or melted butter and heat it over medium heat. I recommend setting the heat to one notch below medium to ensure the pancakes cook evenly without burning.
Cook the Pancakes:
Once the large skillet is heated to medium heat, drop about 1/4 cup of the batter onto it for each pancake. If needed, use the back of a spoon to spread the batter into an even circle gently. Immediately sprinkle a handful of fresh blueberries over the top of each pancake.
Cook the pancakes on the first side until bubbles begin forming on the surface and the underside is golden brown for about 1-2 minutes.
Carefully flip each pancake over and cook the second side for another 1-2 minutes until the other side is golden brown and the center springs back when lightly touched. Cook the pancakes through, so they are still soft and fluffy.
Serve the pancakes warm, topped with a pat of butter, more blueberries, and a drizzle of maple syrup. These banana blueberry pancakes make 10-12 pancakes, perfect for a cozy breakfast or brunch.
Enjoy these delicious pancakes that combine the sweetness of bananas and the juicy burst of blueberries in every bite!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. There’s no need to thaw them first. However, to prevent the batter from turning purple, you might want to toss the frozen blueberries in a bit of flour before adding them to the batter. This also helps prevent them from sinking to the bottom.
What type of bananas should I use?
Use ripe bananas with some brown spots for the best flavor and texture. Ripe bananas are sweeter and easier to mash, which helps them blend smoothly into the pancake batter, adding natural sweetness and moisture.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe. This mixture will mimic the tangy flavor and acidity of buttermilk.
What should I do if my pancakes are turning out too thick?
If your pancake batter is too thick, you can thin it out by adding a little more buttermilk or milk, one tablespoon at a time, until you reach your desired consistency. Be careful not to overmix, as this can make the pancakes tough.
Can I add other ingredients to the pancake batter?
Absolutely! You can customize your pancakes by adding ingredients like nuts (such as walnuts or pecans), chocolate chips, or even a pinch of cinnamon or a teaspoon vanilla extract for extra flavor. Just be mindful not to overcrowd the batter with too many mix-ins.
FOR MORE RECIPES LIKE THIS, TRY:
- Blueberry Waffles
- Easy Homemade Blueberry Sauce
- Overnight Blueberry French Toast
- Blueberry Buttermilk Biscuits
Blueberry Banana Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk well shaken – you may need a little more if you want a thinner batter
- ¼ cup banana well mashed
- 2 large eggs
- ¼ cup vegetable oil I used canola
- container of fresh blueberries
Instructions
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, banana and oil) to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter if needed. Sprinkle with some fresh blueberries.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter. Makes 10-12 pancakes.
Nutrition
