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Get ready to make an epic stack of banana blueberry pancakes with this simple recipe that yields 12 pancakes, enough to feed the entire family -leftovers keep great, too!
Easy Banana Blueberry Pancakes
Imagine taking a bite of these banana blueberry pancakes and having a juicy, warm blueberry burst in your mouth as you wonder, “Where have these been all my life?”
The fluffy texture of my banana pancake recipe and the naturally sweetened batter are still intact in this version; all you add are blueberries to make your weekend breakfast much more delicious.
This recipe is very easy to make and with my tested tips and swaps, which I always include in my pancake recipes, making these will be a breeze.
Ingredients
The amounts needed to make these banana blueberry pancakes are in the recipe card below. Before you make any swaps, here is what I’ve already tested:
- Flour: regular all-purpose flour is the base for this recipe. Follow this banana oat pancake recipe if you want to use oat flour or oats.
- Baking powder: gives pancakes a fluffy texture when exposed to heat (after you flip them). Aluminum-free baking powder is best since the aluminum tends to give pancakes a bitter/salty flavor.
- Salt: just a pinch to enhance the sweetness of the batter. Omit it if your butter is salted.
- Banana: the riper the banana the sweeter the batter. Check out my tips below to ripen yours faster. You can add up to 1 cup of mashed banana in this recipe.
- Milk: use regular milk or your favorite non-dairy alternative.
- Egg: to bind the ingredients and help the pancakes hold together. You can make banana pancakes without eggs by using your favorite egg substitute (I’ve tried this with a flax egg and a commercial egg replacer).
- Butter: adds moisture to the batter and a delicious buttery flavor.
- Vanilla: a little of this delicious extract will add a hint of flavor to the batter. It can be omitted.
- Blueberries: fresh or frozen blueberries can be used to make this recipe.
When to Add Blueberries
I like to gently mix the blueberries into the batter with a spatula so they’re protected (by the batter) from the heat when you flip the pancakes. You can also sprinkle them on top instead, but keep in mind they might burst when they hit the hot pan.
How to Make Blueberry Banana Pancakes
This recipe is super easy to follow, which is why I’m confident that these few additional tips here will ensure you make the best blueberry banana pancakes:
- Make the batter
Measure and combine the dry ingredients in a small bowl, mixing the well to distribute the baking powder evenly. Mash the ripe banana in a large bowl and add all the other liquid ingredients. Add the dry ingredients and mix the pancake batter just enough. You’ll see some tidbits and clumps from the banana, so ignore those. - Add the blueberries
Use a spatula to fold the blueberries into the batter. When you pour the batter into the hot pan, you can use a fork to move/place the blueberries exactly where you want them. - Cook the pancakes
Heat up the non-stick surface first, and then, once hot, grease it. Immediately, pour about ¼ cup of pancake batter, and cook the pancakes for 2 minutes per side. - Serve
Stack them high and serve these banana pancakes with your favorite toppings.
By the way, if you love this flavor combination as much as I do, try my blueberry banana muffins next!
Tips for Making the Best Blueberry Banana Pancakes
If you’ve made it this far, congrats! You’re about to make the best blueberry pancake stack! If i had just a few things for you to remember, they will include:
Ripen your banana fast in the microwave by heating it in 15-second increments, until it’s soft, sweet, and it mashes easily with a fork.
If your banana isn’t ripe and you have already added it to the batter, you can add 2 tablespoons of sugar for extra sweetness.
This batter is thick and naturally lumpy because of the bananas, so stop mixing it when you don’t see any more flour powder in the bowl.
Heat the pan first, then grease it. This prevents the oil, butter, or spray from burning.
Pour the batter right after greasing the hot surface to keep your pancakes from turning dark brown or burning.
Don’t press down with a spatula after flipping! This makes the batter spill out and flattens the pancakes too much.
How to Serve Them
Few things are better than an epic stack of banana pancakes with juicy blueberries in every bite; unless you stack them high, drizzle pancake syrup over the top, and load them up with more blueberries and sliced bananas!
Best Blueberry Banana Pancake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder, aluminum-free
- Pinch salt, omit if butter is salted
- 1 large ripe banana, about ¾ cup mashed
- 1 large egg
- 1 ¼ cups milk, any
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract, optional
- ½ cup blueberries, fresh or frozen
Instructions
Make the batter:
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the banana with a fork. See the note below on under-ripe banana and an easy mashing method. To the banana bowl, add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.
- Add the dry ingredients into the wet bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are the mashed banana. Add the fresh or frozen blueberries at the very end and gently fold them into the batter.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Notes
- To ripen your banana in a pinch, peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
- Add extra blueberries to the batter, ¾ cup to up to 1 cup.
- Make it more banana-tasting by adding up to 1 cup of mashed banana, about 2 small to medium bananas.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Lisa says
These blueberry banana pancakes were incredible!
Hannah says
Tasty!!!