Go Back Email Link
–+ servings
stack of banana blueberry pancakes with fresh blueberries and bananas
Print Recipe
No ratings yet

Banana Blueberry Pancakes

This is a variation of our whole grain pancakes base recipe. Bananas and blueberries are a delicious combination – why not put them in a pancake? Jazz up your pancake breakfast with this easy banana blueberry pancakes recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 -10 pancakes
Calories: 135kcal

Ingredients

  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Dash kosher salt
  • 1 medium banana (~½ cup mashed)
  • 1 cup buttermilk
  • 2 Tablespoons butter, melted
  • 1 large egg
  • ¼ teaspoon almond extract
  • ¾ cup fresh blueberries

Instructions

  • Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, mash the banana. Add the buttermilk, butter, egg, and almond extract, and whisk to combine.
  • Add liquid ingredients to the flour mixture. Using a spatula, stir to combine. Do not overmix. If it looks too thick, add a little more buttermilk (buttermilk thickness can vary). Gently fold in the blueberries or set aside to sprinkle on top of the batter when cooking.
  • Lightly grease griddle or pan with non-stick spray or a little butter. Place ~¼ cup batter onto the griddle to create pancakes. Sprinkle blueberries on pancakes (if set aside), and gently press down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
  • Flip and cook ~2 more minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting (~170° F) until ready to eat. Enjoy!

Notes

If you do not have buttermilk, add 1 Tablespoon lemon juice or white vinegar to 1 cup milk. Let sit for 10 minutes, then use as directed.
If substituting frozen blueberries, toss them in a bit of flour before adding them to the batter and fold gently to prevent purple pancakes (unless you want purple pancakes!). 
 

Toppings to YOUR taste

  • Fresh blueberries
  • Banana slices
  • Chopped toasted nuts or seeds
  • Nut or seed butter
  • Maple syrup, honey, or agave

Nutrition

Serving: 80g | Calories: 135kcal | Carbohydrates: 18.9g | Protein: 3.9g | Fat: 4.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 165mg | Fiber: 2.2g | Sugar: 5.4g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.8mg