Normally I would make banana bread out of the ripe bananas, but this time I opted to make these banana pancakes instead. I sprinkled a few blueberries I freshly picked from our garden on top of the pancakes. The result are pancakes that are not only filing but also delicious. I enjoyed them at breakfast with a drizzle of Canadian maple syrup. Yummy!
INGREDIENTS:
- All-purpose flour
- Sugar – I use just enough to balance out the sweetness from the bananas and the tartness of the blueberries
- Baking powder – gives the pancakes a bit of volume
- Salt – brings out all the flavors
- Large egg – used to bind the ingredients together
- Fresh milk
- Vanilla extract
- Ripe bananas – adds sweetness to the pancakes
- Blueberries – adds tartness
- Maple syrup – a favorite to have on my pancakes
HOW TO MAKE BANANA BLUEBERRY PANCAKES:
To make these pancakes, combine the dry and wet ingredients in separate bowls and then mix them together until just moistened. Next, stir in the mashed banana into the mixture. Pour ¼ cupfuls of the batter onto a hot greased pan and cook until bubbles form on the top. Flip them over and cook the other side until golden brown. Serve immediately with maple syrup, if desired.
TIPS:
- The banana blueberry pancakes should be cooked over medium low heat. This ensures the inside of the pancake is properly cooked.
Cooking Tips
For the fluffiest pancakes, do not overmix the batter. It is okay if there are a few lumps. Let the batter rest for about five minutes before cooking. This allows the baking powder to activate fully. Also, preheat your skillet or griddle to medium heat. A drop of water should sizzle and evaporate quickly when it’s ready.
Serving Suggestions
These pancakes can be enjoyed in various ways. Serve them with a dollop of Greek yogurt for added creaminess or sprinkle some chopped nuts for crunch. A side of crispy bacon can also balance the sweetness nicely. For a fun twist, consider adding a scoop of ice cream on top for a dessert version.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just fine in these pancakes. Just toss them in a little flour before adding them to the batter to prevent them from sinking.
What can I substitute for all-purpose flour?
If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can be used. Just keep in mind that the texture might change a bit.
How should I store leftover pancakes?
Let the pancakes cool completely, then stack them with parchment paper in between and store them in an airtight container in the fridge. They should be good for about 3 to 4 days.
Can I make the batter ahead of time?
You can mix the dry ingredients and store them separately, then combine with the wet ingredients right before cooking. If you have leftover batter, it’s best to use it within a day.
What toppings go well with banana blueberry pancakes?
These pancakes are great with maple syrup, but you can also try yogurt, whipped cream, or even a sprinkle of nuts for some crunch. Fresh fruit on top is always a delicious choice too!
Banana Blueberry Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 1 large egg
- 1 ¼ cups fresh milk
- 1 tsp vanilla extract
- 3 ripe medium-size bananas , mashed
- 1 cup blueberries , fresh or frozen
- Maple syrup , optional
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
- In a separate bowl, beat the egg, milk and vanilla. Stir into the dry ingredients just until moistened (don’t over-mix). Stir in the mashed banana.
- Heat a griddle or large frying pan over medium low heat. Grease with butter.
- Drop the batter by ¼ cupfuls onto the prepared pan. Sprinkle top with a few blueberries.
- Cook the pancakes till bubbles form on top, about 2 minutes. Flip them over, and cook till the other side is golden, about 1 1/2 to 2 minutes.
- Serve as is or drizzled with maple syrup, if desired.
Nutrition
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