Fluffy Banana Blueberry Pancakes
These banana blueberry pancakes are the kind of weekend breakfast that makes you linger at the table. Mashed ripe banana sweetens the batter, and juicy blueberries dot every bite.
They come together fast from scratch, and the texture is tender and light. No extra sugar needed — just a hot griddle and a hungry crowd.
Why These Pancakes Stay in the Rotation
I’ve made this banana blueberry pancake recipe more times than I can count. The ripe banana does all the heavy lifting for sweetness, so there’s no need for a bunch of extra sugar.
The batter comes together in one bowl, and the pancakes puff up beautifully on the griddle. The little pockets of warm, jammy blueberries are what get me every time.
They’re the kind of pancakes that don’t feel like a project — just a satisfying morning.
Ingredients
- 1 1/2 cups all-purpose flour: spooned and leveled, not scooped
- 2 tsp baking powder: check the date, fresh leavening makes a big difference
- 1/2 tsp baking soda: helps the banana brown nicely
- 1/4 tsp fine sea salt: brings the flavors forward
- 2 very ripe bananas (the ones with brown spots): mashed, about 1 cup total
- 1 large egg: room temperature works best
- 3/4 cup whole milk: plus a splash more if the batter thickens, buttermilk works too
- 2 tbsp unsalted butter, melted: plus extra for the skillet
- 1 tsp vanilla extract: the real stuff if you have it
- 1 cup fresh blueberries: frozen blueberries are fine, see the notes
Variations / Substitutions
- Whole wheat flour: swap half the all-purpose flour for whole wheat — the pancakes will be a little nuttier and heartier.
- Dairy-free: use oat milk or almond milk and melted coconut oil instead of butter. The texture stays tender.
- Chocolate chips: swap half the blueberries for dark chocolate chips for a more indulgent stack.
- Frozen blueberries: no need to thaw, just toss them straight from the bag with a teaspoon of flour to keep them from sinking. The batter may tint slightly purple but it still tastes great.
- Spice it up: add 1/2 tsp ground cinnamon to the dry mix for a cozy warmth.
If you like these, try my Lemon Ricotta Pancakes next.
How to Make Banana Blueberry Pancakes
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until they’re evenly mixed. Set that aside while you prep the wet ingredients and preheat a large nonstick skillet or griddle over medium heat.
You want the leavening agents distributed well so every pancake rises the same way. A quick whisk takes 20 seconds and prevents flat spots.
Step 2: Mash the Wet Ingredients
In a medium bowl, mash the 2 ripe bananas with a fork until only small lumps remain. Crack in the 1 egg, pour in the 3/4 cup milk, 2 tbsp melted butter, and 1 tsp vanilla, then whisk until combined. The mixture will look a little lumpy because of the banana, and that’s just fine.
The riper the banana, the deeper the sweetness, so don’t be shy about using ones with lots of brown spots.
Step 3: Fold in the Blueberries
Pour the wet banana mixture over the dry ingredients and stir with a spatula just until no dry streaks remain. Gently fold in the 1 cup blueberries, taking care not to crush them. A few small flour pockets are okay; overmixing will make the pancakes tough.
The batter should be thick but pourable. If it seems too stiff, stir in an extra tablespoon or two of milk to loosen it.
Step 4: Griddle and Serve
Lightly butter the preheated skillet. Pour 1/4 cup of batter per pancake, leaving a couple of inches between them. Cook until the edges look set and bubbles appear on the surface and start to pop, about 2 to 3 minutes. Flip and cook the other side until golden, another 1 to 2 minutes. Transfer to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed.
Stack the pancakes high on warm plates, top with a pat of butter and a drizzle of pure maple syrup, and serve them hot while the blueberries are jammy and the pancakes are tender.
Tips for the Fluffiest Pancakes
- Use spotty bananas:: the browner the peel, the sweeter and softer the banana will be. Yellow bananas lack the same natural sweetness and moisture.
- Don’t overmix:: stir the batter just until the flour disappears. A lumpy batter makes a fluffier pancake because the gluten stays relaxed.
- Keep the pan at medium:: too hot and the outsides burn before the middles cook; too low and the pancakes spread and turn dense. The butter should sizzle gently, not smoke.
- Wipe the pan between batches:: a quick swipe with a paper towel removes stray butter bits so your next pancakes cook evenly.
- Hold cooked pancakes in a 200°F oven:: place them on a baking sheet in a single layer, uncovered, while you finish the rest. They’ll stay warm without steaming.
Keeping Leftover Pancakes
- Refrigerate:: stack cooled pancakes in an airtight container with parchment between them. They’ll keep for up to 3 days.
- Freeze:: arrange pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They hold up well for up to 2 months.
- Reheat:: pop them directly into the toaster for a crisp outside and fluffy inside, or microwave in 20-second bursts until warm.
What to Serve With Banana Blueberry Pancakes
A side of crispy bacon or a pile of soft scrambled eggs turns these into a full breakfast. The salty crunch balances the sweet, fruity pancakes. A bowl of plain Greek yogurt with a drizzle of honey also works, adding a cool, tangy contrast against the warm stacks.
Frequently Asked Questions
Why are my pancakes dense?
Overmixing the batter activates too much gluten, and that grip turns pancakes tough instead of fluffy. Stir just until the flour disappears, even if the batter looks lumpy.
Can I make this recipe gluten-free?
Yes, a good 1-to-1 gluten-free flour blend works well. Avoid almond flour alone, it lacks the structure and will spread too much.
Can I omit the banana?
The banana provides most of the sweetness and moisture, so skipping it would leave you with a flat, bland pancake. This batter really depends on it.
How do I keep blueberries from sinking?
Toss the blueberries in a spoonful of the dry flour mixture before folding them in. That little coat helps them suspend in the batter rather than crashing to the bottom.
Banana Blueberry Pancakes Recipe
Ingredients
Method
- Whisk the flour, baking powder, baking soda, and salt in a large bowl. Preheat a large nonstick skillet over medium heat.
- Mash the bananas in a medium bowl, then whisk in the egg, milk, melted butter, and vanilla.
- Pour the wet mixture over the dry and stir just until combined, then gently fold in the blueberries.
- Lightly butter the skillet. Pour 1/4 cup batter per pancake, cook 2 to 3 minutes until edges set and bubbles pop on top, flip, and cook 1 to 2 minutes more. Serve stacked with butter and maple syrup.
