These blueberry banana pancakes are fluffy and sweet, perfect for breakfast! With ripe bananas and juicy blueberries mixed in, every bite is a treat.
I love how easy it is to make them. Just mash the bananas, toss in some blueberries, and flip them on the pan! Breakfast never tasted so good. 🍌🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our pancakes. If you’re looking for a gluten-free option, you can use almond flour or a gluten-free flour blend. I’ve tried a mix of oat flour too, and it adds a nice texture!
Banana: Ripe bananas are perfect for sweetness and moisture. If you prefer a different flavor, you can use applesauce instead of bananas—just a 1/4 cup for the same effect.
Milk: You can use any type of milk you like—almond, oat, or soy milk work great. I personally love using almond milk for a nutty flavor!
Blueberries: Fresh blueberries are fantastic, but frozen ones also work well; just be sure to add them straight from the freezer to prevent mushiness. If you’re out of blueberries, try chopped strawberries or raspberries!
How Do I Make Fluffy Pancakes Without Overmixing?
Getting fluffy pancakes can be tricky if you mix the batter too much. The key is to combine the wet and dry ingredients just enough to hold together. Don’t worry about lumps—they’re normal!
- Mix wet ingredients 1st and ensure the banana is well mashed.
- When combining, use a gentle folding motion to keep air bubbles in the batter.
- Reserve some blueberries to sprinkle on top once you pour the batter; this keeps them intact.
Following these tips will help you achieve those golden, fluffy pancakes every time! Enjoy your breakfast! 🥞💙
Blueberry Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large ripe banana, mashed
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1/2 tsp pure vanilla extract
- 1/2 cup fresh blueberries (plus extra for topping)
- Banana slices for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to cook, making it great for a delicious breakfast in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
2. Combine the Wet Ingredients:
In a separate bowl, mash the ripe banana well. Add in the milk, egg, melted butter, and vanilla extract. Mix until everything is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined. Remember, it’s okay if the batter is a bit lumpy—overmixing will make your pancakes tough!
4. Fold in the Blueberries:
Gently fold in the fresh blueberries to avoid crushing them, which would turn your batter blue.
5. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to lightly coat the surface.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Keep an eye on them so they don’t burn!
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side until golden brown, another 2 minutes or so. Transfer the finished pancakes to a plate and keep them warm while you cook the rest.
8. Serve and Enjoy:
Stack the pancakes on plates. Top with extra banana slices, blueberries, and drizzle with maple syrup. Dive into your fluffy blueberry banana pancakes!
Enjoy your delicious breakfast! 🥞💙
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can replace all-purpose flour with whole wheat flour for a healthier option. Just note that whole wheat flour absorbs more liquid, so you may need to add a splash more milk if the batter seems too thick.
How Can I Make These Pancakes Vegan?
To make these pancakes vegan, simply substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let it sit for 5 minutes to thicken) and replace the milk with a plant-based alternative like almond or oat milk. Use vegan butter or coconut oil in place of regular butter as well.
How Do I Store Leftover Pancakes?
Let the pancakes cool completely, then stack them with parchment paper in between each one to prevent sticking. Store them in an airtight container in the fridge for up to 3 days or freeze them for up to a month. Reheat in the toaster or microwave before serving!
Can I Add Other Fruit to This Recipe?
Definitely! Feel free to mix in other fruits such as chopped strawberries, raspberries, or even chocolate chips if you’re feeling indulgent. Just remember to adjust the amount of fruit so the batter remains the right consistency!