I like to use overripe berries (you know, the ones you bought last weekend but didn’t finish during the week) in pancakes, as they get wonderfully jammy when cooked. These pancakes are hearty and delicious on their own, so you can snatch one right out of the oven.
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Blueberry Banana Pancakes
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
These Blueberry Banana Pancakes are hearty, flavorful, and perfect for using up overripe berries, offering a deliciously jammy texture when cooked.
Ingredients
- 60 g (1/2 cup) buckwheat flour
- 65 g (1/2 cup) whole wheat flour
- 1/2 tsp baking soda
- Large pinch of salt
- 1/4 tsp cinnamon
- Pinch of ground cloves
- Pinch of cardamom
- 3-4 small bananas (10 oz.)
- Juice from half a lemon
- 1/2 cup (120 ml) fresh or overripe blueberries
- 1 cup (240 ml) milk
- 1 large egg
- 1 tbsp honey
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- Preheat oven to 350 degrees F.
- Peel bananas and break each into three or four pieces. Arrange pieces on a baking sheet and roast for 10-15 minutes, until softened and lightly browned. Let cool for 5 minutes.
- In a large bowl, whisk together buckwheat flour, whole wheat flour, baking soda, salt, cinnamon, cloves, and cardamom.
- In a separate bowl, mash the roasted bananas with a fork. Stir in lemon juice, milk, egg, honey, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown.
- Serve warm, optionally with additional butter, syrup, or fresh fruit.
Notes
- Use overripe blueberries for a jammy texture.
- These pancakes can be served with butter, syrup, or fresh fruit.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a toaster or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 35
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Frequently Asked Questions
Why does this recipe roast the bananas before adding them to the batter?
Roasting the bananas — broken into chunks on a baking sheet at 350°F for 10–15 minutes until softened and lightly browned — intensifies their sweetness and gives them a jammy, caramelised flavour that carries through the finished pancake far better than raw mashed banana.
The recipe calls for overripe blueberries — does that really make a difference?
Yes — the article specifically says overripe berries get “wonderfully jammy when cooked,” which is why they are preferred here. If you’re using fresh firm blueberries or frozen ones, the pancakes will still taste good; the notes say frozen are fine and should be folded in from frozen to prevent the batter from going purple. 
What is the role of buckwheat flour, and can I use only whole wheat flour?
The recipe splits the flour base between 60 g buckwheat and 65 g whole wheat, with the pinch of ground cloves and cardamom. Buckwheat adds an earthy, slightly nutty depth; using only whole wheat would make the pancakes a little denser and the flavour milder but still workable.
