Signing you in…

Blueberry Banana Pancakes

Blueberry Banana Pancakes

These tender buttermilk-style pancakes are folded with ripe banana and juicy blueberries for a bright, fruit-forward breakfast. A hot griddle, a short batter rest, and gentle mixing keep the pancakes fluffy and golden.

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

Ingredients

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

Instructions

  1. Place a rimmed baking sheet fitted with a wire rack in a 200°F (95°C) oven for 5 minutes to warm; this will hold finished pancakes without making them soggy.
  2. Whisk 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 0.5 tsp fine salt in a large mixing bowl for 30 seconds, until the leavening is evenly dispersed and no clumps remain.
  3. In a medium mixing bowl, whisk 1.25 cups 2% milk, 2 lightly beaten large eggs, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1 large mashed ripe banana for 45 seconds, until the eggs are fully blended and the banana is evenly suspended.
  4. Pour the wet mixture into the dry mixture and fold with a silicone spatula for about 30 seconds, just until no large pockets of dry flour remain; the batter should look thick and slightly lumpy, not smooth.
  5. Let the batter rest at room temperature for 8 minutes so the flour hydrates and the baking powder begins to activate; small bubbles should appear on the surface.
  6. Heat a 12-inch nonstick skillet or large griddle over medium heat for 3 minutes, then brush the surface with a thin layer of the 1 tbsp neutral oil until it shimmers but does not smoke.
  7. Scoop 0.25-cup portions of batter onto the hot skillet, leaving at least 2 inches between pancakes, and immediately scatter a few of the 1 cup fresh blueberries over each pancake.
  8. Cook the pancakes over medium heat for 2 to 3 minutes, until the edges look set, bubbles form and begin to pop on the surface, and the undersides are deep golden brown.
  9. Flip each pancake with a thin spatula and cook the second side for 1 to 2 minutes, until golden brown and the center springs back lightly when pressed; the interior should be fully set with no wet batter.
  10. Transfer the cooked pancakes to the warm wire rack in the oven and repeat with the remaining batter and blueberries, brushing the skillet lightly with more neutral oil between batches as needed and adjusting the heat to medium-low if the pancakes brown too quickly.
  11. Warm 0.25 cup pure maple syrup in a small saucepan over low heat for 2 minutes or in a microwave-safe pitcher for 20 seconds, just until fluid and warm but not boiling.
  12. Serve the pancakes hot on plates with the warm maple syrup spooned over the top; the pancakes should be fluffy, golden, and studded with softened blueberries.

Nutrition (per serving)

  • Calories: 447
  • Protein: 10 g
  • Fat: 14 g
  • Carbohydrates: 76 g
  • Fiber: 3 g
  • Sugar: 31 g
  • Sodium: 607 mg

More Recipes