These blueberry banana pancakes are a cheerful way to start your day! Fluffy pancakes packed with sweet bananas and bursting blueberries make them irresistible.
You can whip these up in no time, and they smell amazing while cooking! I like to serve them with a drizzle of maple syrup. Yum! 🍌🫐
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you need a gluten-free option, try using a 1:1 gluten-free flour blend or oat flour. It works well and gives a nice texture.
Buttermilk: For a lighter pancake, buttermilk adds a great tang. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will give you a similar effect!
Banana: Ripe bananas add natural sweetness and moisture. If you’re out of bananas, try using applesauce; a 1/3 cup can replace a banana for a softer texture.
Blueberries: Fresh blueberries are delicious, but frozen ones can work in a pinch. Just add them straight from the freezer without thawing to keep the batter cold.
How Do I Prevent Pancakes from Sticking to the Pan?
Getting your pancakes to flip easily requires a little care with your cooking surface. Make sure your skillet or griddle is preheated over medium heat before adding the batter.
- Use a non-stick skillet for best results, and don’t skip the butter! A little greasing is key.
- Wait for bubbles to form on the surface of the pancakes before flipping; this indicates they are set enough to turn without breaking.
- Use a thin spatula to gently slide under the pancake for flipping, keeping it intact.
With these tips, your pancakes should come out perfectly every time! Enjoy your cooking!
How to Make Blueberry Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large ripe banana, mashed
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1/2 teaspoon 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 prepare and another 15-20 minutes for cooking. In total, you’re looking at around 30-35 minutes from start to serve—perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure it’s mixed well to evenly distribute the dry ingredients.
2. Combine the Wet Ingredients:
In a separate bowl, mix the buttermilk, mashed banana, egg, melted butter, and vanilla extract until everything is smooth and blended together.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir it until just combined; don’t worry if it’s a bit lumpy—it’s better not to overmix.
4. Add the Blueberries:
Carefully fold in the fresh blueberries. This keeps them intact and helps them distribute evenly throughout the batter.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter to ensure the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until bubbles form on top and the edges look set, which should take about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through. Repeat this process for the remaining batter, adding more butter to the skillet as needed.
8. Serve and Enjoy:
Stack the pancakes on a plate, and top with additional banana slices and fresh blueberries. Drizzle with maple syrup and serve warm for a delicious breakfast!
Enjoy your stack of fluffy blueberry banana pancakes topped with sweet fruits and syrup!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser pancake. You might want to add a tablespoon or two of additional liquid to achieve a similar batter consistency.
What If I Don’t Have Buttermilk?
No problem! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage! Just place parchment paper between the pancakes before putting them in a freezer-safe bag to prevent sticking.
Can I Skip the Sugar in This Recipe?
Yes, you can skip the sugar if you prefer less sweetness, especially since the bananas themselves provide natural sweetness. You could also use a sugar substitute if you’re looking for a sugar-free option!