Blueberry Banana Pancakes
These Blueberry Banana Pancakes are soft, fluffy, and naturally sweetened with ripe bananas. Bursting with juicy blueberries, they’re made in one bowl with simple ingredients and perfect for a quick breakfast or weekend brunch.
Servings: 12 servings
Calories: 156kcal
Equipment
Ingredients
- 2 ½ cups flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 eggs
- 2 cups milk
- 2 bananas sliced
- ½ cup blueberries
- Olive oil for cooking
- Unsalted butter for cooking
Instructions
- 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. Gently fold in the sliced bananas and blueberries.
- Heat a large nonstick skillet over medium heat. Add 2 tbsp of butter and ½ tbsp of olive oil to the pan. When the pan is hot, add ¼ cup of the pancake batter to the pan for each pancake. Cook until bubbles form on the surface and the bottom is golden brown (about 2-3 minutes), then flip and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat for the remaining pancakes, making sure to wipe the pan clean in between each batch, then serve with fresh blueberries and maple syrup.
Notes
- If using frozen blueberries, there's no need to thaw them first, just fold them gently into the batter straight from the freezer. To avoid streaks of blue, toss them with a little flour before mixing in.
- Wipe out the pan in between each batch and add fresh butter and olive oil. This will keep your pancakes from burning so each batch is just as perfect as the first!
Nutrition
Serving: 1pancake | Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 125mg | Potassium: 376mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 2mg
