Banana Blueberry Buttermilk Pancakes
These fluffy banana blueberry buttermilk pancakes are a delightful breakfast treat. They are easy to make and perfect for a weekend brunch or a special occasion.
This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include granulated sugar, blueberries, salt, baking soda.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 tbsp granulated sugar
- 1 cup blueberries (fresh)
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1.5 cups all-purpose flour
- 2 large eggs
- 2 tbsp baking powder
- 2 medium ripe bananas (mashed)
- 2 tbsp unsalted butter (melted)
- 1 cup buttermilk
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together the buttermilk, mashed bananas, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- Gently fold in the fresh blueberries and melted butter into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Serve warm with additional blueberries and syrup if desired.
Nutrition (per serving)
- Calories: 250
- Protein: 6 g
- Fat: 9 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 350 mg
Nutrition values are estimates based on stored ingredient totals and serving size.