Let’s face it, mornings can be rough. But do you know what makes them better? banana blueberry pancakes. And not just any pancakes—banana and blueberry pancakes. They’re fluffy, fruity, and feel like a warm hug on your plate. Stick around, because I’m spilling the secrets to making these beauties, and trust me, your family will be asking for seconds (or thirds).
Table of Contents
What Makes These Pancakes So Special?
I know what you’re thinking—”They’re just pancakes.” But hear me out:
- Bananas + Blueberries = Magic
The natural sweetness from bananas and the juicy tang of blueberries? It’s the ultimate breakfast duo. - Healthy-ish
You’re sneaking in fruit, so it’s basically a guilt-free treat (especially if you pretend the butter doesn’t count). - Kid and Adult Approved
Whether you’re feeding picky kids or impressing brunch guests, these pancakes are a winner.
The Grocery List: Simple and Sweet
Here’s everything you’ll need to make the fluffiest pancakes:
- 1 cup flour (regular, whole wheat, or gluten-free works)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 ripe banana (the spotty kind is perfect!)
- ¾ cup milk (dairy, almond, oat—it’s your call)
- 1 egg (or a flax egg if you’re going vegan)
- 1 cup blueberries (fresh or frozen, no one’s judging)
- 2 tbsp sugar or honey (optional if your banana is sweet enough)
- Butter or oil for the pan
Optional extras: cinnamon, vanilla extract, or a sprinkle of chocolate chips (because why not?).
PrintBanana and Blueberry Pancakes: The Breakfast Everyone Will Fight Over
- Total Time: 25 minutes
- Yield: 8 pancakes (serves 3-4) 1x
- Diet: Vegetarian
Description
Start your morning right with these fluffy, fruity banana blueberry pancakes. Packed with the natural sweetness of bananas and the tangy burst of blueberries, they’re a comforting, crowd-pleasing breakfast that’s as easy to make as it is to enjoy. Perfect for busy mornings, leisurely brunches, or anytime you crave a wholesome treat.
Ingredients
- 1 cup flour (all-purpose, whole wheat, or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 ripe banana, mashed
- ¾ cup milk (dairy, almond, or oat milk)
- 1 egg (or flax egg for a vegan option)
- 1 cup blueberries (fresh or frozen)
- 2 tbsp sugar or honey (optional, depending on banana sweetness)
- Butter or oil, for cooking
- Optional add-ins: ½ tsp cinnamon, 1 tsp vanilla extract, or chocolate chips
Instructions
Prepare Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In a separate bowl, mash the ripe banana until smooth. Stir in milk, egg, and vanilla extract (if using).
Combine Mixtures
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. A few lumps are fine for fluffier pancakes.
Add Blueberries
- Toss the blueberries in a small amount of flour to prevent sinking, then fold them gently into the batter.
Cook Pancakes
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.
Serve
- Serve warm with your choice of toppings: maple syrup, whipped cream, fresh fruit, or crispy bacon.
Notes
Tips for Success
- Don’t overmix the batter—this keeps pancakes tender and fluffy.
- Allow the batter to rest for 5 minutes before cooking for better results.
- Use medium heat to avoid undercooked centers or burnt exteriors.
Fun Twists
- Tropical Pancakes: Replace blueberries with shredded coconut and pineapple.
- Chocolate Bliss: Add chocolate chips to the batter.
- Cinnamon Roll: Sprinkle cinnamon sugar on cooking pancakes and drizzle with icing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 7g
- Sodium: 100mg
- Fat: 3g
- Carbohydrates: 20g
- Protein: 3g
How to Make Banana and Blueberry Pancakes (Without Losing Your Mind)
Here’s the easiest step-by-step guide:
1. Dry Ingredients First
In a big bowl, mix your flour, baking powder, baking soda, and salt. Basically, all the powdery stuff.
2. Smash That Banana
In another bowl, grab your ripe banana and mash it like it owes you money. Add your milk, egg, and a splash of vanilla if you’re feeling fancy.
3. Combine and Stir
Pour the wet stuff into the dry stuff. Mix gently—no one likes tough pancakes.
4. Fold in the Blueberries
Toss the blueberries in a little flour first (this keeps them from sinking). Fold them in like you’re tucking them to bed.
5. Cook to Perfection
Heat a pan over medium, add a dab of butter, and scoop in your batter. Cook until bubbles show up, then flip. Pro tip: Don’t walk away—you’ll smell burnt pancakes before you see them.
Fun Twists to Try
Pancakes don’t have to be boring! Here are some ideas to mix things up:
- Tropical Vibes
Swap the blueberries for shredded coconut and a splash of pineapple juice. Add an umbrella for full effect. - Choco-Berry Bliss
Throw in chocolate chips because chocolate makes everything better. - Cinnamon Roll Style
Sprinkle cinnamon sugar on the batter while it’s cooking, then drizzle with icing. Breakfast or dessert? You decide.
Tips for Pancake Success (Because We’ve All Burned a Few)
- Don’t Overmix
Seriously, lumps are fine. Think of them as character. - Temperature Matters
Medium heat is your best friend. Too hot, and they’ll burn. Too low, and you’ll be waiting forever. - Blueberry Balance
Don’t dump them all in one spot—spread them out so every bite gets a pop of fruit.
Are These Pancakes Healthy? Kind Of!
Let’s not kid ourselves—these aren’t kale smoothies. But they’re packed with good stuff:
- Bananas: Full of potassium for that “I can take on the world” energy.
- Blueberries: Little antioxidant powerhouses.
- Low Sugar: The fruit does most of the sweetening for you.
Want to make them even better? Use whole wheat flour, swap sugar for honey, or throw in some flaxseeds.
Serving Suggestions: Go Big or Go Home
Pancakes are great, but why stop there? Here’s what to serve them with:
- Whipped Cream (because life is short)
- Fresh Fruit for a healthy(ish) touch
- Maple Syrup (the real stuff, not that pancake syrup imposter)
- Crispy Bacon for a sweet-and-salty combo
Storing Leftovers (If There Are Any)
Let’s be honest—these will probably disappear. But if you’ve got extras:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Lay them flat on a baking sheet to freeze, then toss them in a bag. They’ll keep for a month.
- Reheat: Pop them in the toaster or microwave, and they’ll taste freshly made.
FAQs About Banana and Blueberry Pancakes
Can I skip the blueberries?
Sure! Add chocolate chips, nuts, or even raisins if that’s your thing.
Can I make these gluten-free?
Absolutely! Use a gluten-free flour blend, and you’re good to go.
What’s the trick to fluffy pancakes?
Don’t overmix, and let the batter rest for a few minutes before cooking.
Wrapping It Up: Pancake Heaven Awaits
There you have it—the ultimate banana and blueberry pancake recipe. It’s easy, it’s delicious, and it’s guaranteed to make your mornings 100% better. So grab your spatula, whip up a batch, and enjoy every fluffy, fruity bite. Your family will thank you (or at least fight over the last one).