Blueberry Banana Pancakes
These Blueberry Banana Pancakes are the perfect blend of sweet, fluffy, and nutritious! Made with ripe bananas for natural sweetness and bursting with juicy blueberries, this easy breakfast dish is wholesome and satisfying. Plus, they can be made gluten-free and vegan-friendly with simple swaps. Whether for a quick weekday breakfast or a cozy weekend brunch, these pancakes are sure to become a family favorite!
Equipment
- Mixing bowls (one for dry ingredients, one for wet ingredients)
- Whisk (for mixing wet and dry ingredients)
- Fork or potato masher (for mashing the banana)
- Measuring cups and spoons – for accurate ingredient measurements.
- Non-stick skillet or griddle (for cooking the pancakes)
- Spatula (for flipping pancakes)
- Ladle or measuring cup (for pouring batter onto the skillet)
- Butter knife or spoon (for spreading butter or oil on the skillet)
Ingredients
- Dry Ingredients:
- 1 cup all-purpose flour or whole wheat flour for a healthier option
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional, for extra flavor
- Wet Ingredients:
- 1 ripe banana mashed
- ¾ cup milk dairy or plant-based
- 1 large egg or flax egg for vegan option
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup optional
- Add-ins:
- ½ cup fresh or frozen blueberries
- 1 tablespoon melted butter or oil for cooking
Instructions
- Prepare the Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the banana until smooth. Then add milk, egg (or flax egg), vanilla extract, and honey/maple syrup. Mix well.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; lumps are okay!
- Fold in the blueberries, reserving a few for topping.
- Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for about 2-3 minutes, or until small bubbles form on the surface.
- Flip and cook for another 1-2 minutes, until golden brown.
- Serve and Enjoy!
- Stack the pancakes on a plate and top with extra blueberries, a drizzle of maple syrup, or a dollop of Greek yogurt.
- Serve warm and enjoy a delicious, nutritious breakfast!
Notes
Make it gluten-free: Use oat flour or almond flour instead of all-purpose flour.
Make it vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk.
Boost the protein: Add a scoop of vanilla protein powder or mix in Greek yogurt.
Storage Tips: Leftover pancakes can be stored in the fridge for 2 days or frozen for up to a month.
Enjoy these Blueberry Banana Pancakes for a nutritious and delightful start to your day! 🥞💙🍌
Make it vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk.
Boost the protein: Add a scoop of vanilla protein powder or mix in Greek yogurt.
Storage Tips: Leftover pancakes can be stored in the fridge for 2 days or frozen for up to a month.
Enjoy these Blueberry Banana Pancakes for a nutritious and delightful start to your day! 🥞💙🍌