These blueberry banana pancakes are fluffy, fruity, and the perfect way to start your morning! With ripe bananas and juicy blueberries, they’re like a party on your plate!
I love how easy they are to whip up! Just mash some bananas, toss in blueberries, and flip them on the griddle. Trust me, you’ll be flipping for more! 🥞💙
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. If you want a gluten-free option, you can use a gluten-free all-purpose blend instead. It works well without changing too much in taste.
Buttermilk: This adds a lovely tang and helps the pancakes rise. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Banana: Ripe bananas give the pancakes sweetness and moisture. If you need a substitute, try using applesauce or a mashed avocado for a different flavor. Just keep in mind it will change the taste a bit!
Blueberries: Fresh blueberries are fantastic, but frozen works too! Just make sure to thaw and drain them to avoid too much moisture in the batter.
How Do I Make Fluffy Pancakes Without Overmixing?
The most common issue in pancake making is overmixing, which can lead to tough pancakes. It’s important to mix just until the ingredients are combined. Here’s how:
- Combine dry ingredients in one bowl and wet ingredients in another.
- Pour the wet into the dry, and use a spatula to gently fold. Stop when you see a few lumps; it’s okay!
- Gently fold in the blueberries, trying not to break them.
The lumps in the batter will help keep your pancakes light and fluffy! Enjoy your pancakes with toppings and syrup to elevate the flavors!
Blueberry Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large ripe banana, mashed
- 1 large egg
- 2 tbsp unsalted butter, melted, plus extra for cooking
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries, plus extra for topping
- Maple syrup, for serving
- Extra sliced banana, for topping
How Much Time Will You Need?
This delightful breakfast will take about 15 minutes of prep and about 10 minutes of cooking time. So, in just about 25 minutes, you can have a stack of warm, fluffy blueberry banana pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This helps ensure your pancakes rise nicely when cooked!
2. Prepare the Wet Ingredients:
In another bowl, combine the mashed banana, buttermilk, egg, melted butter, and vanilla extract. Mix everything until it’s smooth and creamy. This mixture will add sweetness and moisture to your pancakes!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; it’s perfectly okay if the batter is a little lumpy! This is what keeps your pancakes fluffy.
4. Fold in the Blueberries:
Carefully fold in the fresh blueberries, being gentle so you don’t crush them. They’ll burst while cooking, giving your pancakes that lovely fruity flavor!
5. Heat and Cook:
Heat a griddle or skillet over medium heat, and add a little butter to grease the surface. Once it’s hot, pour about 1/4 cup of batter for each pancake onto the griddle. Watch for bubbles to form on the surface and edges to look set; this should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes over and cook for an additional 2 minutes, or until they’re golden brown and cooked through. You want them soft inside but with a nice golden exterior.
7. Serve and Enjoy!
Stack the pancakes high on a plate, and top with extra blueberries and banana slices. Drizzle generously with maple syrup, then dig in and enjoy these tasty treats!
These pancakes are a delicious way to start your day, bringing together the sweetness of banana and the burst of blueberries in every bite. Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and more fiber, but it might make the pancakes a bit denser. Consider using half whole wheat and half all-purpose for the best texture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and it will work perfectly in this recipe!
Can I Make the Batter Ahead of Time?
It’s best to make the batter fresh because letting it sit too long can cause the pancakes to lose their fluffiness. However, you can prepare the dry and wet ingredients separately in advance, then combine them right before cooking!
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave for a quick breakfast, or warm them up in a toaster for a crispy finish!
