Take your regular pancakes to the next level with these Blueberry Banana Pancakes that are packed with extra antioxidants and flavor! Blue, blues as Greyson calls them are his VERY favorite berry. He asks Uncka to make sure there are LOTS of extra blueberries on top of his stack of pancakes!
And even if Greyson mostly eats the blueberries, the family still enjoys the fruits of his and my labor. The blueberries also add a huge boost of health qualities, so we can all feel better about enjoying a nice stack of these hotcakes!
If you like to be a little extra with your banana pancakes, check out THIS RECIPE. Also, be sure to always serve them with WARM maple syrup, the real kind!
Jump to:
Ingredients
For these blueberry banana pancakes, I like to use a blend of really over-ripe, and just a little over bananas. One gets really mushy and one stays a little chunky to give the pancakes texture. And be sure to have an extra 1 or 2 for slicing and topping the pancakes when serving.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- Over-Ripe Bananas
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Cinnamon, ground
- Nutmeg, freshly grated
- Eggs
- Blueberries
- Whipped Irish Butter
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First melt the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain, the milk does not need to simmer or boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
Next, mash the bananas in a large bowl, then add the warm butter and milk to the bowl. Stir in the dry ingredients and eggs and mix until a slightly lumpy batter has formed. It is ok for pancake batter to have a few lumps. You can't see it in the photo below, but fold in some blueberries here. If there are people in your home that don't want them, you can also drop some in each cake as you cook them for those who do.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm. Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop, you can also drop extra blueberries in here if you like. Flip and cook 30-45 seconds longer till fully cooked.
I like to stack the pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cake warm as you cook the rest. Top each stack with some sliced bananas, LOTs of blueberries (blue blue's as Little G says), and a hearty drizzle of REAL maple syrup!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
Equipment
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I do prefer to place them in a zip-top bag or air-tight container in the fridge.
Reheat leftover blueberry banana pancakes in a toaster, or toaster oven for best results.
Top Tips
I would only recommend using fresh blueberries for this recipe. You can use frozen, but they tend to bleed into the batter and they will chill the butter and make it solid again, which means the cakes may stick and they will take longer to cook.
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
I highly suggest using fresh blueberries. If you can use room-temperature ones too, that's even better. Frozen berries can be used, but they can clump up and cause the pancakes to stick and will take them longer to cook too. Frozen will also start to bleed in the batter and can turn it into an unappetizing green color.
While many berries and fruits will do just fine being added to the pancake batter or sprinkled on top when cooking and before flipping, some do better by being cooked first. Berries can be added right in, chop things like strawberries, but add blueberries or raspberries whole.
I do not prefer to cut my berries for pancakes, though I have heard some people don't like hot berries when they pop while eating. So if you like you can cut them in half if that becomes an issue for you.
Related
If you LOVE pancakes like me and Greyson, try these:
More of my Favorite Berry Recipes
If you want more Berry Recipes, take a look at these!
Blueberry Banana Pancakes
Take your regular pancakes to the next level with these Blueberry Banana Pancakes that are packed with extra antioxidants and flavor!
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ¼ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 3 large Bananas
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 teaspoons Cinnamon, ground
- 2 lg Eggs, lightly beaten
- 1 cup fresh Blueberries, plus more for serving
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool for 5 minutes, then stir the vanilla extract into the milk mixture.
- In a large bowl, mash 1 and ½ of the banana in the bottom, then whisk the milk mixture into them until well combined.
- Place the flour, sugar, baking powder, soda, salt, and cinnamon into the bowl and whisk just till a few streaks of flour remain.
- Crack the eggs into the bowl and whisk just till incorporated, a few flour lumps may still remain.
- Fold the blueberries into the pancake batter.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To make whipped Irish butter, beat 4 tablespoons in the bowl of a stand mixer, I like to use my flex edge flat beater it gets the butter extra fluffy, and beat for 3-4 minutes on medium-high, with a pinch of kosher salt.
- Serve the pancakes with a dollop of butter on top and top each stack with a few slices of the remaining bananas, a few blueberries, and a drizzle of warm maple syrup, the real kind!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
Top Tips
I would only recommend using fresh blueberries for this recipe. You can use frozen, but they tend to bleed into the batter and they will chill the butter and make it solid again, which means the cakes may stick and they will take longer to cook.
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 465Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 708mgCarbohydrates: 75gFiber: 3gSugar: 42gProtein: 7g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Comments
No Comments