Pancakes are one of my favorite breakfast treats, and these Blueberry Banana Buttermilk Pancakes are such a fun way to use ripe bananas! They are soft, fluffy, and filled with juicy blueberries in every bite.
I love that the banana adds natural sweetness while the buttermilk helps make these pancakes extra tender. They are perfect for a slow weekend breakfast, a special brunch, or any morning that needs a little something sweet. If you love the banana flavor, you’ll also want to try my Strawberry Banana Pancakes!
Ingredients & Substitutions
- Bananas: Use ripe bananas for the best flavor and natural sweetness. The riper the banana, the sweeter and more flavorful your pancakes will be.
- Buttermilk: Buttermilk helps make these pancakes soft and fluffy. If you do not have buttermilk, you can make a quick substitute by adding a little lemon juice or vinegar to regular milk and letting it sit for a few minutes.
- Eggs: Eggs help hold the pancakes together and give them a light texture.
- Unsalted Butter: Melted butter adds richness and flavor. Let it cool slightly before adding it to the batter.
- Vanilla Extract: Vanilla adds a little extra sweetness and flavor to the pancakes.
- All-Purpose Flour: All-purpose flour gives these pancakes their soft, tender texture. Measure it carefully so the pancakes do not become too dense.
- Baking Powder: Baking powder helps the pancakes rise and become light and fluffy.
- Blueberries: Fresh or frozen blueberries work well in this recipe. If using frozen blueberries, there is no need to thaw them first. You can also use other berries, like raspberries or blackberries.
FAQs
Can I use frozen blueberries?
Yes! Frozen blueberries work just as well as fresh. There is no need to thaw them before adding them to the batter.
Can I make the batter ahead of time?
It is best to cook the pancakes soon after mixing the batter. The baking powder starts working right away, so the pancakes will be fluffiest when cooked immediately.
Can I use overripe bananas?
Yes! Overripe bananas are perfect for this recipe. They mash easily and add extra sweetness and banana flavor.
How do I know when it’s time to flip the pancakes?
Look for bubbles on the top of the pancakes and edges that look set. Flip them carefully, then cook for another 2 to 3 minutes, or until golden brown and cooked through.
Tips for the Best Blueberry Banana Buttermilk Pancakes
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be. They also mash more easily into the batter.
- Do not overmix the batter. Stir the batter just until the dry ingredients are combined. A few lumps are perfectly fine and help keep the pancakes soft and fluffy.
- Cook over medium heat. Medium heat gives the pancakes time to cook through without burning the outside. If the pancakes are browning too quickly, lower the heat a little.
- Flip only once. Wait until bubbles form on the surface and the edges look set before flipping. Turning the pancakes only once helps them stay light and fluffy.
- Keep pancakes warm while you finish cooking. Place cooked pancakes on a baking sheet in a 200°F oven until the rest of the batch is ready. This keeps everyone eating warm pancakes at the same time.
How to Store Blueberry Banana Buttermilk Pancakes
Let the pancakes cool completely before storing. Place them in an airtight container or zip-top bag and keep them in the refrigerator for up to 3 days.
To reheat, warm the pancakes in the microwave for a few seconds or heat them in a skillet over low heat until warmed through.
Can I Freeze Blueberry Banana Buttermilk Pancakes?
Yes! These pancakes freeze well, making them perfect for busy mornings.
Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, placing parchment paper between the pancakes if needed to keep them from sticking together.
Freeze for up to 2 months. Reheat frozen pancakes in the microwave, toaster, or a 350°F oven until heated through.
Blueberry Banana Buttermilk Pancakes
Ingredients
- 2 medium ripe bananas, mashed (about ¾ cup)
- ½ cup (122.5 g) buttermilk
- 2 large eggs
- 1 tablespoon unsalted butter, melted, cooled
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup (148 g) fresh or frozen blueberries, no need to thaw if frozen
Instructions
- In a medium bowl, whisk together the mashed banana, buttermilk, eggs, cooled melted butter, and vanilla extract until smooth.
- Add the flour, baking powder, and salt. Stir gently until just combined. A few small lumps are okay.
- Fold in the blueberries.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- Scoop about ¼ cup of batter onto the hot pan for each pancake. Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 2 to 3 minutes, until golden brown and cooked through. Transfer the finished pancakes to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter.
- Repeat with the remaining batter, adding more nonstick spray to the skillet as needed.
- Serve warm with maple syrup, extra blueberries, a pat of butter, or whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
