Blueberry Banana Pancakes

stack of blueberry Banana Pancake with bite cut out

5 from 1 vote

These pancakes are a delicious and wholesome breakfast option that combines ripe bananas and juicy blueberries with fluffy buttermilk pancakes. The natural sweetness of the bananas pairs perfectly with the tangy burst of fresh blueberries, creating a delightful balance of flavors in every bite.

Course Breakfast

Cuisine American

Keyword banana bread, blueberry, pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 352kcal

Author Laura

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