If you’ve got overripe bananas and a handful of blueberries on hand, these Blueberry Banana Pancakes are the perfect breakfast treat! Made with sweet, ripe bananas, juicy bursts of blueberry, and pantry staples, they cook up golden and soft with just a kiss of butter and olive oil.

A forkful of blueberry banana pancakes served with butter, syrup and fresh blueberries.

Table of Contents

Blueberry banana pancakes are one of those breakfasts I find myself craving again and again. There’s something about the combo of naturally sweet bananas and juicy blueberries that just hits the spot, especially when the pancakes are perfectly golden and fluffy with crisp edges.

If you’re into cozy breakfasts like I am, you’ll also love my air fryer biscuits (amazing with a swipe of jam!), fluffy air fryer donuts, or my go-to banana bread muffins. And if you’re in the mood for something extra hearty, try the breakfast hummus bowls or make-ahead veggie fritatta muffins, perfect for busy mornings!

Why This Recipe Works

Perfect pancake technique: The best pancake recipe is 50% about the recipe and 50% about the technique! If you use my technique you’ll have perfect pancakes every time.
Golden and crispy: Thanks to the perfect balance of baking powder and milk, these pancakes cook up tender with beautifully crisp edges.
Crowd-pleasing combo: Banana and blueberry is a classic duo for a reason—kids love it, adults crave it, and no stack ever goes uneaten.

Jordan

Ingredients You’ll Need

Two bananas near bowls of blueberries, flour, milk and two eggs.

Flour – All-purpose flour gives these banana pancakes the perfect soft, fluffy texture.
Baking powder – This is the key to tall, airy pancakes.
Sugar – Just a touch adds the perfect amount of sweetness.
Salt – Balances out the flavors and keeps things from tasting flat.
Eggs – Help bind everything together and give them structure and richness.
Milk – Adds moisture and creates a smooth, pourable batter.
Bananas – Use ripe bananas for natural sweetness and that signature banana flavor in every bite.
Blueberries – Fresh or frozen both work, just fold them in gently to keep them whole.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions/Additions

Flour: Swap all-purpose flour with whole wheat pastry flour for a heartier, slightly nutty flavor. Oat flour or a 1:1 gluten-free blend also works well.
Milk: Use any milk you love—almond milk, oat, coconut, or dairy. Buttermilk adds extra tang and fluffiness.
Fruit: Instead of blueberries, you can add raspberries, diced strawberries, or chopped peaches.
Flavorings: You can add a teaspoon of vanilla extract, a teaspoon of cinnamon, a dash of nutmeg, or even cardamom to add cozy warmth.

How to Make Blueberry Banana Pancakes

This is a simple, one-bowl recipe, no need to dirty a bunch of dishes! You can mix together the dry ingredients and add the wet ingredients right into the same bowl. It’s quick, easy, and perfect for busy mornings.

Using a whisk to mix pancake batter in a large bowl.

Step 1: Whisk pancake batter. In a large mixing bowl, stir together the flour, baking powder, sugar, salt, eggs, and milk until just combined. The mixture should be lumpy, and be careful not to overmix it.

Stirring in banana slices and blueberries to pancake batter.

Step 2: Add fruit. Gently fold in the sliced bananas and blueberries.

Cooking blueberry banana pancakes in a skillet.

Step 3. Cook pancakes. Heat a large skillet or griddle over medium heat and add butter and olive oil. Once hot, pour in the batter and cook.

Drizzling syrup over a stack of blueberry banana pancakes.

Step 4. Add toppings and serve. Repeat for the remaining pancakes, then serve with fresh blueberries and maple syrup.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Spotty bananas are perfect!
Don’t overmix the batter: Stir just until the flour disappears; overmixing can lead to tough, dense pancakes.
Let the batter rest: Letting the batter sit for 5 to 10 minutes before cooking helps the flour hydrate and leads to fluffy pancakes.
Wipe the skillet between batches: To prevent burnt butter bits, wipe the pan clean and refresh the butter/oil combo between batches.
Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Make it gluten-free: Use a 1:1 gluten-free baking flour blend for best results.

Storing & Reheating

Refrigerator: Let your banana blueberry pancakes cool completely, then store them in an airtight container or zip-top bag in the fridge for up to 4 days.
Freezer: Stack cooled pancakes with a small piece of parchment paper between each to prevent sticking. Store in a freezer-safe bag or container for up to 2 months.
To reheat: Pop them in the air fryer for crisp edges, microwave in short bursts with a damp paper towel to keep them soft, or warm a batch in the oven at 350°F for about 10 minutes.

Cutting into blueberry banana pancakes on a white plate.

More Easy Breakfast Recipes

If you tried these blueberry pancakes or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!