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Banana Blueberry Pancakes Recipe

Name: Banana Blueberry Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 and 1/2 cups (300 grams) all-purpose flour; 1/4 cup (50 grams) granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs (at room temperature ); 2 and 1/4 cups (511 grams) whole milk (at room temperature ); 1 cup (227 grams) mashed banana (very ripe ); 1 pint (292 grams) fresh blueberries (washed and stems removed ); 2 firm bananas sliced into rounds; 1/2 cup (113 grams) butter (for the pan ); maple syrup (for serving )

Baker by Nature - A Baking Blog by Ashley Manila

Ripe bananas and fresh blueberries make these Banana Blueberry Pancakes tender, fluffy, and flavorful! The pancake batter comes together in just minutes, and is quickly cooked to golden brown on a hot skillet. Top with maple syrup, extra blueberries, and banana slices for a beautiful breakfast at home!

Ingredients

2 and 1/2 cups (300 grams) all-purpose flour

1/4 cup (50 grams) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs (at room temperature )

2 and 1/4 cups (511 grams) whole milk (at room temperature )

1 cup (227 grams) mashed banana (very ripe )

1 pint (292 grams) fresh blueberries (washed and stems removed )

2 firm bananas sliced into rounds

1/2 cup (113 grams) butter (for the pan )

maple syrup (for serving )

Method

In a large bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk well to combine.

In a separate bowl, add the eggs and lightly beat them with a whisk.

Add in the milk and mashed banana and beat until well combined.

Stir the wet mixture into the dry ingredients, stirring just until everything is combined.

Using a rubber spatula, fold in the blueberries and sliced bananas, mixing until just combined.

Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.

Cook for about 2 minutes before flipping them over, or until small bubbles form on top.

Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup. See notes for freezing options.

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