Blueberry Banana Buttermilk Pancakes
If you have a couple of ripe bananas on the counter, these Blueberry Banana Buttermilk Pancakes are the perfect excuse to make breakfast! They are soft, fluffy, and filled with sweet bananas and juicy blueberries. Grab the maple syrup and enjoy a stack while they're warm!
Servings: 10 pancakes
Calories: 98kcal
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.
Nutrition
Serving: 1pancake | Calories: 98kcal