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!
Blueberry Banana Pancakes
Next time you have some ripe bananas sitting in your kitchen, skip the banana bread and try blueberry banana pancakes instead!
I was inspired to create this recipe after these ultra moist banana blueberry muffins went viral! You guys loved them SO much! And hundreds of you made them within 24 hours of me sharing!
Which was incredible!!! And led me to believe you love the combination of blueberries and bananas as much as I do! There’s something old-fashioned and innocent about blueberries and bananas. Something that feels cozy and safe. A flavor combination that feels like home!
And so I leaned into that feeling and whipped us up these banana blueberry pancakes! They’re lightly spiced with cinnamon and nutmeg, have almost a whole cup of ripe mashed banana, and are exploding with juicy blueberries and banana slices! A true feast for senses!
Let’s Make Banana Blueberry Pancakes
- First thing you’ll do is whisk together your dry ingredients in a large bowl! For this recipe that means your baking soda, cinnamon, nutmeg, flour, sugar, baking powder, and salt.
- And while I haven’t tested this recipe to be gluten free, you could try subbing a cup for cup GF flour. Many readers have had great luck with this! I don’t suggest using almond flour or coconut flour, etc!
- Next you’ll beat your eggs together. You want to do this before adding any other ingredients to them! I DO NOT have an egg substitute for this recipe.
- Then toss in your milk and ripe mashed banana! I have only tested this recipe using whole milk, but almond milk or coconut milk might work! Feel free to experiment at your own risk 😉
- I didn’t add vanilla extract because I didn’t find it added too much flavor, but feel free to add a dash if you really want to!
- When you fold in your blueberries and banana slices, be sure to stir until just combined! Over-mixing can cause dry flat pancakes.
- Make sure you get your pan or skillet nice and hot BEFORE passing the batter into the pan. Then reduce the heat to medium-low. This will allow you to cook through without burning.
- When you’re ready to pour the batter, use a measuring cup to add it by 1/4 cupfuls. For large pancakes, you can do 1/3 cup of the batter. Just be sure to leave adequate between each pancakes so they don’t merge together as they spread.
- When it comes to greasing your pan, you can use butter, a little oil, or even cooking spray if that’s all you have. But I suggest using butter for the best flavor. If you want them extra crispy on the outside, use butter and a teaspoon of oil (I love coconut oil).
Make them Pretty
To make these lovely pancakes a total showstopper, try topping with extra blueberries and banana slices! You could also add a light dusting of confectioners’ sugar and of course, plenty of maple syrup!
More Blueberry and Banana Pancakes Recipes:
- Whole Wheat Greek Yogurt Blueberry Pancakes
- Best Ever Banana Oat Pancakes
- The Blueberry Pancakes of Your Dreams
- Malted Chocolate Chip Banana Pancakes
- Blueberry Cottage Cheese Pancakes
- Healthy Greek Yogurt and Honey Banana Bread Pancakes
Banana Blueberry Pancakes
- 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
- 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.