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.
PrintBlueberry 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
Units
Scale
- 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 fresh or overripe blueberries
- 1 cup 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
