Get ready for a tasty breakfast with these fluffy blueberry banana pancakes! Bursting with sweet bananas and juicy blueberries, they are a fun way to start your day.
I love how easy they are to whip up! Just mash some bananas, mix in the blueberries, and flip them on the griddle. You’ll want to pour extra syrup on top, trust me! 🍯
Key Ingredients & Substitutions
All-Purpose Flour: This flour is a staple in pancakes. If you’re gluten-free, try a 1-to-1 gluten-free flour blend. I’ve had good luck with almond or oat flour as well!
Granulated Sugar: This adds sweetness to the pancakes. If you want to reduce sugar, honey or maple syrup can work as substitutes, but adjust the amount of liquid ingredients accordingly.
Buttermilk: This makes pancakes fluffy and gives them a nice tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Ripe Bananas: The riper, the better! They should be almost brown to add natural sweetness. If you’re out of bananas, unsweetened applesauce is a great alternative.
Blueberries: Fresh blueberries are fantastic, but you can use frozen ones too. Just be sure to thaw and drain excess moisture to avoid watery batter.
What’s the Best Way to Cook Pancakes Without Burning Them?
Many people struggle with pancake cooking times. Start by preheating your skillet over medium heat. Here’s how to cook them perfectly:
- Once the skillet is hot, add a bit of butter or oil. When it sizzles, you’re ready!
- Pour 1/4 cup of batter per pancake. Keep heat on medium; if it’s too hot, the outside will burn before the inside cooks.
- Wait for small bubbles to form on the surface, about 2-3 minutes, then carefully flip. The second side cooks faster, usually 1-2 minutes.
Don’t rush it! Letting them cook slowly results in fluffier pancakes. Enjoy your cooking!
Delicious Blueberry Banana Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 ripe bananas, mashed
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (plus extra for topping)
For Cooking and Serving:
- Butter or oil for cooking
- Maple syrup for serving
- Extra banana slices for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 15 minutes to cook. Overall, you’ll be enjoying your pancakes in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This blend creates the perfect base for your pancakes!
2. Combine the Wet Ingredients:
In another bowl, mix together the buttermilk, egg, mashed bananas, melted butter, and vanilla extract. Stir well until everything is nicely combined—this is where the sweetness comes from!
3. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. Remember, a few lumps are perfectly fine! Overmixing can make your pancakes tough, and nobody wants that.
4. Fold in the Blueberries:
Carefully fold the fresh blueberries into the batter. They add a beautiful burst of flavor and color!
5. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil, so your pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
7. Flip and Finish Cooking:
Flip the pancakes over and cook for another 2 minutes until the other side is golden brown. Perfectly cooked pancakes should be fluffy and golden!
8. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm while you repeat the process with the remaining batter.
9. Stack and Garnish:
Stack the pancakes on a plate and garnish with extra blueberries and banana slices to make them look extra appetizing.
10. Serve and Enjoy!
Drizzle generously with maple syrup and dig in immediately! Enjoy every fluffy bite of your blueberry banana pancakes!
Can I Use Different Types of Flour?
Absolutely! If you’re looking for a gluten-free option, a 1-to-1 gluten-free flour blend can work well. Alternatively, you can use whole wheat flour, but keep in mind it may change the texture slightly, making them denser.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for about 30 seconds, or warm them on a skillet for a few minutes until heated through.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to get creative by adding nuts like walnuts or pecans, or even chocolate chips for an indulgent twist. Just be sure the total volume of extra add-ins doesn’t exceed a cup to keep the pancakes fluffy.
