Blueberry Banana Pancakes


After making that Blueberry Banana Cake and Blueberry Banana Cream Pie, I decided to create a pancake recipe with the delicious combo of bananas and blueberries.  I started with my favorite pancake recipe – fluffy buttermilk pancakes – and added some blueberries and bananas.  They turned out fabulous.  I love fresh blueberries in pancakes.  They are nice and warm and then you get that juicy pop when you bite them.  YUMMY!

Blueberry Banana Pancakes

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter, if you use milk/lemon juice substitute in place of the buttermilk the batter will be thinner)
  • 1/4 cup well mashed banana
  • 2 large eggs
  • 1/4 cup vegetable oil (I used canola)
  • container of fresh blueberries
  1. Mix dry ingredients together in medium bowl.
  2. Add all wet ingredients (eggs, buttermilk, banana and oil)  to a separate bowl and stir just until blended.
  3. Add the wet ingredient to the dry ingredients just until combined.   Do not over mix, batter will be slightly lumpy.
  4. Lightly coat skillet with oil.  Heat to medium low (I do one notch below medium).
  5. Drop 1/4 cup of batter onto heated skillet.  Use the back side of a spoon to help even out the batter if needed.  Sprinkle with some fresh blueberries.
  6. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  7. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  8. Serve warm with maple syrup and butter. Makes 10-12 pancakes.
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11 comments on “Blueberry Banana Pancakes

  • Would it mess up the recipe if you left out the canola oil? These look delicious. I’m going to try them. I tried another recipe but they came out too gooey in the middle. I’m thinking because that other recipe had me use a w hole banana. Too much banana = gooey-ness.

  • Laura… I love your pancakes! I’ve made the exact recipe w/o blueberries and adding the banana before, but my DEAR when you add these, the pancakes are so much better. THANK YOU!

    We made them for Sunday and my family just loved them!

  • I just use a combo of Aunt Jamima traditional and whole wheat flours, then add the blueberries at the end so you can gently mix them in without breaking them up–they won’t burn that way. I toss in walnuts and some flaxmeal as well to boost the fiber and nutrients. Secret ingredient for all baking–add a couple of spoons of ricotta cheese for a richer texture. Adding yogurt works too, but ricotta is best. Top with real maple syrup and a dab of whipped cream. Eat greedily while you rip up all your diet books. Then go for a jog to save your body and soul.
    PS: the Dutch put all sorts of cheeses into their pancakes and it makes for a much hardier meal.

  • I had an aging banana and some frozen blueberries and a desire for breakfast for dinner. These pancakes were easy and delicious. I accidentally added too much baking soda (I halved the recipe because I was cooking for one). No problemo, No pancake issues with rising too much or falling apart.

    I found your site through a search on Tastespotting.com. I froze the left over pancakes and will be making this recipe again.

  • I’m in SF and I’ve been trying to find a recipe to replicate the blueberry banana souffle pancakes from my favorite brunch place, Absinthe. I’m going to give these a try with a small twist of separating the yolk and whites! Thank you!

  • I found a similar recipe last week for banana pancakes. Instead of putting the blueberries in the batter, I made a blueberry syrup to drizzle over them. You have a beautiful blog site. Thanks.

  • These look amazing! We are big pancake people here!

  • Laura,
    I would love to eat those right now! OMG! :)

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