Banana Blueberry Pancakes
These banana blueberry pancakes are thick, fluffy, and bursting with berry goodness—and they’re also a cinch to make! Top ‘em with banana slices, blueberries, and a drizzle of maple syrup for a fruity pancake breakfast.
When you just can’t decide between blueberry pancakes or banana pancakes, the natural solution is to whip up a batch of banana blueberry pancakes! If you’ve ever had banana blueberry bread, these pancakes have a similar vibe—all that tropical banana flavor, with juicy berries in every bite.
And when it comes to topping these babies? There are so many options! You can easily make them a treat-worthy meal, or you can build on all that fruit and make them a healthy breakfast.
About this banana blueberry pancake recipe
Of course, versatility and deliciousness aren’t the only reasons to make these banana blueberry pancakes. They’re also incredibly easy. (And since it’s a one-bowl recipe, clean up is a breeze too.) You might even be able to swing these pancakes for a weekday breakfast!
One important thing to note is that the batter for these banana blueberry pancakes is thick. This is what makes them fluffy and thick, but it also means they take a bit longer to cook. To keep them from being golden brown on the outside and gooey on the inside, you’ll need to cook them at a lower temperature to give the middles time to cook through.
What you need
- Wet ingredients: Mashed ripe bananas, eggs, granulated sugar, melted butter, pure vanilla extract, milk
- Dry ingredients: All-purpose flour, baking powder, baking soda, salt
- Also: Fresh blueberries
A note about the bananas: Rather than just mashing 3 bananas, be sure to measure and make sure you’re using exactly 1 1/2 cups of mashed banana. Because bananas vary in size, 3 bananas could be much more or much less than 1 1/2 cups, and this difference can spell disaster when you’re baking or making pancakes.
How to make them
Prepare. Preheat a griddle or skillet over medium heat.
Make the batter. In a large mixing bowl, whisk together the mashed bananas, eggs, sugar, oil, vanilla, and milk. Place the dry ingredients on top of the wet ingredients and gently toss them together before stirring them into the wet ingredients. Fold in the blueberries.
Tip: You can skip folding in the blueberries and instead add them to the batter after you’ve poured it onto the griddle. This gives you more control over the berry distribution.
Cook the pancakes. If desired, grease or butter your griddle. Drop 1/4 cup of batter onto the griddle for each pancake. Cook for 5 to 6 minutes, or until bubbles appear, pop, and leave small holes behind and the pancakes are dry along the edges. Flip and cook for 4 to 5 minutes on the other side, or until the pancakes are cooked through.
Tip: Reduce the heat to medium-low if the pancakes are cooking too quickly on the outside.
Fresh blueberries are best, while thawed frozen blueberries are the second best option. If you use frozen blueberries, cook the pancakes at a lower temperature to make sure the blueberries are completely warmed through by the time the pancakes are done cooking.
Yes, ripe bananas have a higher sugar content, which is why it’s important to use ripe bananas in this recipe. They’ll give your blueberry banana pancakes natural sweetness without having to add a lot of extra sugar.
There are a few possible culprits here. First, you may have used more banana than necessary—this is why it’s important to measure the banana after you mash it. Or, you might have used too little flour. Finally, your pancakes may simply be under-cooked. The batter for these pancakes is thick, so to keep them from being done on the outside and under-cooked on the inside, you’ll need to cook them at a lower heat.
How to make these banana blueberry pancakes your own
Here are our favorite toppings and variations for these banana blueberry pancakes!
- Switch up the berries. While the banana and blueberry combination is a classic, you can switch out the blueberries for chopped strawberries or raspberries, or use a few different berries in this recipe.
- Make them healthy. Top your pancakes with oats or granola, vanilla Greek yogurt, bananas slices, and blueberries for a healthy pancake breakfast.
- Make them dessert-worthy. Whipped cream (or coconut whipped cream!) and blueberry sauce make these pancakes more of a treat!
Make Ahead Ideas
Banana blueberry pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Freeze these pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Microwave banana blueberry pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. To reheat your pancakes from frozen, simply add a few more minutes to the cooking time.
More banana pancake recipes
- 2 Ingredient Banana Pancakes
- Brown Butter Banana Pancakes
- Healthy Banana Pancakes – naturally sweetened
Get the Recipe: Banana Blueberry Pancakes
- 1 1/2 cups mashed ripe bananas (about 3)
- 2 large eggs, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat a griddle over medium heat.
- In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
- On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix. Fold in blueberries (see note).
- If desired, grease or butter your griddle.
- Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until bubbles appear and pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
- Makes about 20 pancakes.
- This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
- If desired, you can sprinkle blueberries on top of the batter when you pour them on the griddle for a more even distribution.
- Store leftovers in the refrigerator for up to 5 days, or frozen for up to 3 months. Freeze pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- To reheat, microwave until warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. To reheat your pancakes from frozen, simply add a few more minutes to the cooking time.