The most delicious Banana Blueberry Buttermilk Pancake recipe that is filled with sweet bananas and plump, juicy blueberries. These buttermilk pancakes are so easy, very flavorful and the perfect breakfast. Both the banana and blueberry flavors are perfectly proportioned to make these a stand out pancake recipe!
Making these fluffy pancakes is the perfect way to use up ripe bananas you have laying around. This recipe uses four ripe bananas that really help to give these pancakes their yummy flavor.
Adding the sweet blueberries to the pancakes once you've poured the batter onto the hot griddle allows you to determine how much of the plump fruit you want in each pancake. Having a little bit of the banana and blueberry in each bite is really the best part about this delicious breakfast treat!
For more berry breakfast recipes, try one of these: Oatmeal Blueberry Banana Muffins, Strawberry Cream Cheese Muffins, or Easy Strawberry Lemon Muffins with Crumb Topping.
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Why You Will Love These
- The bananas. This recipe uses four ripe mashed bananas and that gives these pancakes a seriously delicious banana flavor. They taste like banana bread in pancake form! If you have ripe bananas that you want to use up, this is the perfect recipe for that!
- The blueberries. After you've poured the batter onto the griddle, you will top the pancakes with the blueberries before flipping them over. I like to stick with 5-6 per pancake, but you can add as many as you'd like! Once you flip the pancakes, the blueberries get plump and juicy from the heat of the griddle.
- They are simple to make. These easy banana pancakes are made in one bowl and mixing up the batter takes about 5 minutes. Once you've got a hot griddle, the pancakes cook for about 2-3 minutes per side. You should be able to have a stack of pancakes on the table in no time!
Ingredients Needed
- Flour: All-purpose flour will work best for this recipe.
- Sugar: You will need brown sugar. Light or dark brown sugar will work.
- Baking powder
- Baking soda
- Eggs
- Buttermilk: You could use full fat, low fat or fat free buttermilk. You can also make your own (see below!)
- Bananas: Ripe bananas that have peels with lots of brown spots will be the sweetest and will give the best results.
- Vegetable oil
- Blueberries: Fresh blueberries work best and will give you that little burst of flavor.
Step by Step Instructions
Here is how to prepare this delicous blueberry banana pancake recipe. For the full ingredient list and instructions, see the recipe card below.
STEP 1: Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium bowl. Using a whisk, stir the ingredients together until combined.
STEP 2: In a separate large bowl, combine the wet ingredients (eggs, buttermilk, bananas, and vegetable oil.) Whisk the ingredients together unitl they are fully combined.
STEP 3: Add the flour mixture to the egg mixture. Whisk the ingredients together just until combined, being careful not to over mix. It's okay if there are some small lumps in the batter.
STEP 4: Set the bowl aside and let the pancake batter rest for at least 5 minutes.
STEP 5: Heat a griddle or large nonstick skillet over medium heat (300°F-325°F). Coat the pan with butter or nonstick cooking spray, if desired.
STEP 6: Using a large cookie scoop or ½ cup measuring cup, pour batter onto the hot griddle, leaving room for them to spread. Immediately add 5-6 blueberries on top of each pancake.
STEP 7: Cook pancakes until you see bubbles forming and popping (without filling back up with batter) towards the center of the pancake. Carefully flip the pancakes to the second side and continue to cook for about 2 more minutes.
STEP 8: Place pancakes on plates, spread with butter and top with warm maple syrup, blueberries and extra banana slices.
Expert Tips
- Store ripe bananas in your freezer until you are ready to use them. Simply peel bananas, place them in a ziptop bag and place them in the freezer. Thaw them for about an hour before you are ready to use them.
- I prefer to set my griddle to 300°F to 325°F when making these pancakes. Low and slow is the way to go if you want to have that perfectly browned pancake!
- To determine if your griddle is ready, sprinkle a few drops of water on the top and if the water droplets bounce around before drying up, it's hot enough for the pancakes.
- If you are not using a nonstick skillet or griddle, you can use butter or a small amount of oil to coat your pan before adding the pancake batter.
- To make your own buttermilk for this recipe, place two tablespoons of vinegar in a two cup glass measuring cup. Add enough milk to measure two cups. Stir and let it sit for about ten minutes before using it.
FAQ
Yes. You can use regular milk in place of the buttermilk.
Yes, letting the batter rest and being careful not to over mix it will help you get the fluffiest pancakes.
Yes. You can use whole wheat flour for these pancakes. The texture is a bit altered, but they are still delicious!
Storing and Freezing
Leftover pancakes can be stored in an airtigtht container or ziptop bag in the refrigerator for up to three days. Wrap in a paper towel and heat in the microwave for 30-45 seconds, or until heated through, before serving.
Cooked pancakes can also be stored in the freezer in an airtight container or ziptop bag for up to three months. Remove from the freezer, wrap in a paper towl and heat in the microwave for 1 ½-2 minutes or until heated through.
Other Recipes to Try
To use leftover buttermilk after making these pancakes, try one of these delicious recipes:
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Recipe
Banana Blueberry Buttermilk Pancakes
Ingredients
- 2 cups flour
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 4 ripe bananas , mashed (about 2 cups)
- ¼ cup vegetable oil
- 2 cups blueberries
- Blueberries, sliced bananas, butter and maple syrup
Instructions
- In a medium bowl, add the flour, brown sugar, baking powder, baking soda, and salt. Stir with a whisk to combine.2 cups flour, ¼ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, add the eggs, buttermilk, bananas and vegetable oil. Stir with a whisk to combine. Add the flour mixture to the buttermilk mixture and stir just until combined. Let stand 5 minutes.2 eggs, lightly beaten, 2 cups buttermilk, 4 ripe bananas , mashed (about 2 cups), ¼ cup vegetable oil
- Heat a griddle or large frying pan on medium heat. Coat with butter or cooking spray, if desired. Using a large cookie scoop or ½ cup measuring cup, drop batter onto hot griddle or pan.
- Place 5-6 blueberries on top of each pancake. Once you start to see bubbles in the batter form and pop towards middle of the pancakes, you can flip them over and cook for an additional 1-2 minutes. Remove from pan. Repeat process with remaining batter.2 cups blueberries
- Serve pancakes with additional blueberreis, sliced bananas, butter and maple syrup.
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