Banana Blueberry Pancakes
User Reviews
5
Banana Blueberry Pancakes
Description
The Banana Blueberry Pancakes recipe uses a combination of all-purpose flour, baking powder, and baking soda to create a light and airy texture. Adding mashed bananas imparts natural sweetness and moisture, while cinnamon and nutmeg contribute subtle warmth. Blueberries and sliced bananas folded into the batter provide fresh fruit bursts in every bite. Cooking the batter on a buttered pan develops a golden crust with soft centers. The pancakes are best served immediately with maple syrup but can also be frozen and reheated for convenience.
The batter is mixed just until combined to avoid toughness, maintaining a tender crumb. Cooking on a hot griddle creates small bubbles on the surface, signaling the right time to flip. Using room temperature eggs and milk ensures proper mixing and consistency.
For serving, warm pancakes with maple syrup, adding extra banana slices or blueberries if desired. They make a hearty breakfast or a sweet brunch addition that showcases fresh fruit and gentle spices.
These pancakes freeze well when layered with waxed paper and stored in freezer bags. Reheating in the oven or microwave keeps them moist without overcooking. Storing leftovers up to two months maintains flavor and texture for later meals.
Ingredients
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large egg at room temperature
- 2 and 1/4 cups (511 grams) milk at room temperature, whole
- 1 cup (227 grams) banana very ripe, mashed
- 1 pint (292 grams) blueberries washed and stems removed, fresh
- 2 firm bananas sliced into rounds
- 1/2 cup (113 grams) butter for the pan
- maple syrup for serving
Instructions
- In a large bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk well to combine.
- In a separate bowl, add the eggs and lightly beat them with a whisk.
- Add in the milk and mashed banana and beat until well combined.
- Stir the wet mixture into the dry ingredients, stirring just until everything is combined.
- Using a rubber spatula, fold in the blueberries and sliced bananas, mixing until just combined.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
- Cook for about 2 minutes before flipping them over, or until small bubbles form on top.
- Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup. See notes for freezing options.
Notes
- Freeze cooked pancakes between waxed paper layers in a sealed plastic bag for up to 2 months.
- Reheat in a 375°F oven for 6-8 minutes covered with foil or microwave 3-4 pancakes for about 40 seconds.
User Reviews
Overall Rating
5
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