Fluffy Blueberry Banana Pancakes
These fluffy blueberry banana pancakes are a delightful and easy-to-make breakfast treat, perfect for a cozy morning.
Equipment
- large bowl
- whisk
- medium bowl
- spatula
- non-stick griddle or large frying pan
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 large ripe banana mashed
- 1 large egg
- 1 cup milk dairy or non-dairy
- 2 tablespoons melted butter plus more for greasing the griddle
- 1 teaspoon vanilla extract
Fold-in
- ¾ cup fresh or frozen blueberries
Optional for Serving
- Maple syrup
- powdered sugar
- banana slices extra
Instructions
Preparation
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the mashed banana, egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry, mixing gently until just combined with a few lumps; then, gently fold in the blueberries.
Cooking
- Heat a lightly buttered non-stick griddle or frying pan over medium heat.
- Pour ¼ cup of batter for each pancake onto the griddle and cook for 2-3 minutes per side until golden brown and bubbles form.
- Flip carefully and cook for an additional 1-2 minutes until golden brown and cooked through.
Serving
- Serve immediately with your favorite toppings like maple syrup, powdered sugar, or extra fruit.
Notes
Avoid overmixing the batter for the fluffiest pancakes. If using frozen blueberries, do not thaw them first, as this can bleed color into the batter.