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!
2 and 1/4cups (511 grams)whole milk at room temperature
1cup (227 grams)mashed bananavery ripe
1pint (292 grams)fresh blueberries washed and stems removed
2firm bananas sliced into rounds
1/2cup (113 grams)butterfor the pan
maple syrupfor 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
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.
Keyword how to make pancakes, pancake recipe
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