Banana Blueberry Pancakes

There’s something truly special about waking up to the smell of freshly made Banana Blueberry Pancakes. I remember the first time I whipped these up on a lazy Sunday morning. The aroma of sweet bananas and juicy blueberries filled the kitchen, instantly brightening my day. It’s become our little family tradition—each Sunday, we gather around the table, laughter echoing, as we eagerly anticipate these delightful pancakes. Whether it’s a special occasion or just a simple breakfast, these pancakes never fail to impress and satisfy our cravings.

What Goes Into Banana Blueberry Pancakes

Making the best Banana Blueberry Pancakes starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture. The sweetness of ripe bananas melds beautifully with the tartness of fresh blueberries, while the almond flour gives the pancakes a delightful nuttiness. Together, they create a harmonious breakfast that’s both satisfying and nutritious.

• 1 large banana (very ripe, well mashed): This sweet fruit is the star of the show, providing natural sweetness and moisture.
• 2 large eggs: The binding agent in this recipe, eggs help give structure and richness to the pancakes.
• 1/2 cup almond flour: A gluten-free alternative that adds protein and a lovely texture.
• 1/2 teaspoon cinnamon: A warming spice that enhances the flavor profile of the pancakes.
• 1/3 cup fresh blueberries: Bursting with flavor, they add a juicy element to each bite.

Instructions for Banana Blueberry Pancakes

Now, let’s dive into the fun part—making your Banana Blueberry Pancakes! These steps are straightforward and enjoyable, so get ready to create some deliciousness.

1. Start by gathering all your ingredients. It’s a good practice to have everything measured out and ready to go. This will make the whole process smoother and more enjoyable.
2. In a blender, combine the banana, eggs, almond flour, and cinnamon. Blend until smooth. This is where the magic begins—watch as the ingredients transform into a creamy batter!
3. Once blended, gently fold in the blueberries. Be careful not to break them; you want those juicy bursts of flavor intact in your pancakes.
4. Heat a nonstick griddle or skillet over medium heat. Lightly oil it with coconut oil or ghee to prevent sticking. The right temperature is crucial—too hot and the pancakes will burn, too cool and they won’t cook properly.
5. Using a measuring cup, pour about 1/4 cup of batter onto the heated surface. You should hear a gentle sizzle, which means you’re on the right track!
6. Cook for about 3 to 4 minutes, or until you see bubbles forming on the surface of the pancake. This is your cue that it’s time to flip.
7. Gently flip the pancake and cook for another 3 to 4 minutes on the other side until golden brown. The edges should look set, and the pancake should feel fluffy to the touch.
8. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
9. Once all the pancakes are cooked, serve them warm topped with additional blueberries and diced bananas, if desired. Enjoy your creation!

Recipe Variations about Banana Blueberry Pancakes

There are so many ways to customize your Banana Blueberry Pancakes to fit your taste! Here are some fantastic variations:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
• Freezing: Yes, these pancakes freeze beautifully! Stack them with parchment paper in between and store in a freezer bag for up to 2 months.
• Pairing: Serve with a dollop of Greek yogurt or a drizzle of honey for added flavor.
• Spices: Experiment with adding a pinch of nutmeg or vanilla to the batter for an extra flavor boost.
• Nut additions: Add chopped walnuts or pecans for a satisfying crunch.

What to Pair With Banana Blueberry Pancakes

When it comes to serving your delicious Banana Blueberry Pancakes, there are numerous ways to make the meal truly special. Here are some great ideas:

• Fresh Fruit: Serve alongside a medley of fresh fruits like strawberries, raspberries, or sliced apples for a vibrant, colorful plate.
• Maple Syrup: A generous drizzle of pure maple syrup elevates the pancakes and adds that classic breakfast touch.
• Whipped Cream: For a luxurious treat, top with fluffy whipped cream or even a dollop of coconut cream.
• Breakfast Sides: Pair with scrambled eggs or turkey sausage for a hearty breakfast.
• Occasion: These pancakes are perfect for brunches, family gatherings, or a cozy breakfast on a chilly morning.

FAQ

Conclusion

The Banana Blueberry Pancakes are a delightful way to start your day with a smile! They combine the perfect balance of sweetness and nutrition, making them a breakfast favorite for all ages. I encourage you to give this recipe a try—you’ll be amazed at how simple and delicious it is. Enjoy every bite and create wonderful memories around the breakfast table!

Banana Blueberry Pancakes

Start your day right with these delightful Banana Blueberry Pancakes. They're fluffy, naturally sweet, and bursting with flavor. Perfect for brunch or any morning craving, these pancakes are a must-try!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 large banana very ripe, well mashed
• 2 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon cinnamon
• 1/3 cup blueberries fresh

Equipment

• Skillet
• Cutting Board
• Blender
• Frying Pan

Method

 

1. Start by gathering all your ingredients. It’s a good practice to have everything measured out and ready to go. This will make the whole process smoother and more enjoyable.
2. In a blender, combine the banana, eggs, almond flour, and cinnamon. Blend until smooth. This is where the magic begins—watch as the ingredients transform into a creamy batter!
3. Once blended, gently fold in the blueberries. Be careful not to break them; you want those juicy bursts of flavor intact in your pancakes.
4. Heat a nonstick griddle or skillet over medium heat. Lightly oil it with coconut oil or ghee to prevent sticking. The right temperature is crucial—too hot and the pancakes will burn, too cool and they won’t cook properly.
5. Using a measuring cup, pour about 1/4 cup of batter onto the heated surface. You should hear a gentle sizzle, which means you’re on the right track!
6. Cook for about 3 to 4 minutes, or until you see bubbles forming on the surface of the pancake. This is your cue that it’s time to flip.
7. Gently flip the pancake and cook for another 3 to 4 minutes on the other side until golden brown. The edges should look set, and the pancake should feel fluffy to the touch.
8. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
9. Once all the pancakes are cooked, serve them warm topped with additional blueberries and diced bananas, if desired. Enjoy your creation!

Notes

• Tip 1: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
• Tip 2: Yes, these pancakes freeze beautifully! Stack them with parchment paper in between and store in a freezer bag for up to 2 months.
• Tip 3: Serve with a dollop of Greek yogurt or a drizzle of honey for added flavor.
• Tip 4: Experiment with adding a pinch of nutmeg or vanilla to the batter for an extra flavor boost.
• Tip 5: Add chopped walnuts or pecans for a satisfying crunch.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.