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Banana Blueberry Pancakes

Banana Blueberry Pancakes prepared dish

Tender buttermilk pancakes are folded with mashed banana and fresh blueberries for a naturally sweet breakfast. A hot griddle gives them golden edges while keeping the centers fluffy and fully cooked.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include baking soda, buttermilk, baking powder, large eggs.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 tsp baking soda
  • 1.25 cups buttermilk
  • 2 tsp baking powder
  • 2 each large eggs (lightly beaten)
  • 2 tsp neutral oil (for the griddle)
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup (for serving)
  • 0.5 tsp fine salt
  • 1 cup fresh blueberries (rinsed and dried)
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 large ripe banana (mashed)
  • 3 tbsp unsalted butter (melted and cooled)

Instructions

  1. Place a rimmed baking sheet in the oven and heat the oven to 200°F (95°C) for 10 minutes so finished pancakes can stay warm without drying out.
  2. In a large mixing bowl, whisk 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt for 30 seconds until the leaveners are evenly distributed.
  3. In a medium mixing bowl, mash 1 large ripe banana with a fork until mostly smooth, about 1 minute, then whisk in 2 lightly beaten large eggs, 1.25 cups buttermilk, 3 tbsp melted and cooled unsalted butter, and 1 tsp vanilla extract for 30 seconds until combined.
  4. Pour the banana-buttermilk mixture into the flour mixture and fold with a rubber spatula for 20 to 30 seconds, just until no large dry pockets remain; the batter should look thick and slightly lumpy rather than smooth.
  5. Gently fold 1 cup rinsed and dried fresh blueberries into the batter with the rubber spatula in 4 to 5 strokes, then let the batter rest at room temperature for 5 minutes while the flour hydrates and small bubbles begin to appear.
  6. Heat a 12-inch nonstick skillet or flat griddle over medium heat for 3 minutes, then brush the surface with about 0.5 tsp neutral oil until it shimmers lightly but does not smoke.
  7. Scoop 0.25-cup portions of batter onto the skillet, leaving at least 2 inches between pancakes, and cook over medium heat for 2 to 3 minutes until the edges look set, bubbles appear on the surface, and the undersides are deep golden brown.
  8. Flip each pancake with a thin spatula and cook the second side over medium heat for 1.5 to 2 minutes until golden brown and the centers are cooked through; an instant-read thermometer inserted into the center of a pancake should read at least 160°F (71°C) because the batter contains eggs.
  9. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven in a single layer and hold them for up to 15 minutes while you cook the remaining batter.
  10. Wipe the skillet with a paper towel if browned bits build up, brush with another 0.5 tsp neutral oil, and repeat cooking the remaining batter in batches for 2 to 3 minutes on the first side and 1.5 to 2 minutes on the second side.
  11. Serve the pancakes warm on plates with 1 tbsp maple syrup per serving, making sure each stack shows golden surfaces, visible blueberries, and a soft but fully set interior.

Nutrition (per serving)

  • Calories: 446
  • Protein: 12 g
  • Fat: 16 g
  • Carbohydrates: 65 g
  • Fiber: 4 g
  • Sugar: 27 g
  • Sodium: 773 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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