Blueberry banana pancakes are a tasty way to start your day! Fluffy and golden, they mix sweet bananas and juicy blueberries for a delightful breakfast treat.
These pancakes are fun to make, and the smell will have everyone rushing to the table. I love to top mine with a drizzle of syrup and a sprinkle of extra berries for a fruity kick!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for the pancakes. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I’ve found that it works well and keeps the pancakes light.
Buttermilk: For a quick substitute, mix regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. It gives a similar tangy flavor and helps keep pancakes tender.
Banana: Ripe bananas are the best choice as they add natural sweetness. If you need a substitute, unsweetened applesauce works, but it won’t have the same flavor.
Blueberries: Fresh blueberries are ideal, but you can use frozen ones if that’s what you have. Just toss them in a bit of flour before adding them to the batter to prevent them from sinking.
How Do I Get Fluffy Pancakes?
Fluffiness comes from proper mixing and cooking techniques. Here are some tips:
- Mix wet and dry ingredients separately before combining. This helps maintain air in the batter.
- Don’t overmix the batter. It’s okay if there are lumps; they will cook out.
- Make sure your skillet is properly heated before pouring the batter. Medium heat is best for even cooking.
- Look for bubbles forming on the surface of the pancake before flipping. This indicates they are ready to turn.
Blueberry Banana Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 3/4 cup buttermilk
- 1 large ripe banana, mashed
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1/2 teaspoon vanilla extract
- Add-Ins:
- 1 cup fresh blueberries, plus extra for serving
- Banana slices, for serving
- Maple syrup, for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 15 minutes to cook. In just about 25 minutes, you’ll have delicious pancakes ready to serve!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until everything is well combined. This helps ensure even rising for your pancakes!
2. Prepare the Wet Ingredients:
In another bowl, mix the buttermilk, mashed banana, egg, melted butter, and vanilla extract. Stir until smooth; this will give your pancakes that delicious flavor and moisture.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix them together until just combined. Remember, it’s okay if the batter is a bit lumpy—overmixing could make the pancakes tough!
4. Add the Blueberries:
Carefully fold in the fresh blueberries, making sure not to smash them too much. You want to keep them whole for a burst of flavor in every pancake!
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter so the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look a bit set—this usually takes about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 1-2 minutes until they’re golden brown and cooked through. It’s all about getting that perfect golden color!
8. Keep Them Warm:
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. If you need to, add a bit more butter to the skillet for the next batch.
9. Serve & Enjoy:
Stack the pancakes on a plate and top with banana slices and more fresh blueberries. Drizzle with maple syrup for a sweet finishing touch. Enjoy your fluffy, fruity blueberry banana pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the pancakes denser. I recommend using half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain goodness.
What If I Don’t Have Buttermilk?
No worries! You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How Can I Make These Pancakes Dairy-Free?
To make the pancakes dairy-free, substitute buttermilk with a plant-based milk (like almond milk or oat milk) mixed with a tablespoon of vinegar. Use dairy-free butter or oil in place of butter as well!
Can I Freeze Leftover Pancakes?
Absolutely! Let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Wrap them tightly in plastic wrap and store them in a freezer bag for up to 3 months. Reheat in the toaster or microwave when you’re ready to enjoy!