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Banana Blueberry Pancakes

Ripe bananas and fresh blueberries make these Banana Blueberry Pancakes tender, fluffy, and flavorful! The pancake batter comes together in just minutes, and is quickly cooked to golden brown on a hot skillet. Top with maple syrup, extra blueberries, and banana slices for a beautiful breakfast at home!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 servings
Course: Breakfast
Cuisine: American

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 eggs at room temperature
  • 2 and 1/4 cups (511 grams) whole milk at room temperature
  • 1 cup (227 grams) mashed banana very ripe
  • 1 pint (292 grams) fresh blueberries washed and stems removed
  • 2 firm bananas sliced into rounds
  • 1/2 cup (113 grams) butter for the pan
  • maple syrup for serving

Instructions

    Cup of Yum
  1. In a large bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk well to combine.
  2. In a separate bowl, add the eggs and lightly beat them with a whisk.
  3. Add in the milk and mashed banana and beat until well combined.
  4. Stir the wet mixture into the dry ingredients, stirring just until everything is combined.
  5. Using a rubber spatula, fold in the blueberries and sliced bananas, mixing until just combined.
  6. 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.
  7. Cook for about 2 minutes before flipping them over, or until small bubbles form on top.
  8. 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

  • To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.