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Blueberry Banana Pancakes

Sweet, fluffy, and utterly irresistible, these Blueberry Banana Pancakes are the perfect morning treat! Combining the warm flavors of banana with the juicy burst of blueberries, this recipe offers a light yet satisfying breakfast that's easy to whip up any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 pieces Ripe bananas The riper, the better! They add natural sweetness and moisture.
  • 1 cup Milk Any type works—dairy or dairy-free for a lactose-free option.
  • 2 pieces Eggs Adds protein and helps bind the mixture together.
  • 1 teaspoon Vanilla extract For that delightful aroma and extra flavor.
  • 1 cup All-purpose flour Can substitute with whole wheat flour or a gluten-free blend if desired.
  • 2 teaspoons Baking powder This is your leavening agent for fluffy pancakes.
  • 1 pinch Salt Just a pinch to enhance the flavors.
  • 1 cup Blueberries Fresh or frozen work! If using frozen, don’t thaw to keep the pancakes from turning blue.
  • 2 tablespoons Butter or oil For cooking; use whichever you prefer for a crispy edge.

Method
 

Prepare the Batter
  1. In a large bowl, mash the ripe bananas until smooth.
  2. Add the milk, eggs, and vanilla extract, and mix until well combined.
Combine Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, and salt.
Mix Together
  1. Gently fold the dry mixture into the banana mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Fold in Blueberries
  1. Gently stir in the blueberries, ensuring they’re evenly dispersed in the batter.
Cook Your Pancakes
  1. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  2. Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface (about 2-3 minutes).
Flip and Finish Cooking
  1. Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown.
  2. Repeat with the remaining batter, adding more butter or oil as needed.
Serve Warm
  1. Stack your pancakes on a plate, and serve with your favorite toppings!

Notes

Don't overmix: Lumps are good! Overmixing can result in tough pancakes. If making in batches, keep cooked pancakes warm by placing them on a baking sheet in an oven set to low (around 200°F / 90°C). Use a wide spatula for flipping to avoid any pancake casualties. Feel free to add nuts or chocolate chips for a little extra flair!