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Banana Blueberry Pancakes Recipe
Banana Blueberry Pancakes Recipe photo by Taste of Home

Banana Blueberry Pancakes Recipe

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4.5 20
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This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 7 servings

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/4 cups fat-free milk
  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries
  • Maple syrup, optional

Nutritional Facts

2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Directions

  1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
    Yield: 14 pancakes.
Editor's Note: If using frozen blueberries, do not thaw.
Originally published as Banana Blueberry Pancakes in Healthy Cooking April/May 2008, p43

Nutritional Facts

2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Reviews for Banana Blueberry Pancakes

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (7)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jul. 2, 2015

"We really enjoyed these pancakes. They were very thick, but still delicious and cooked completely. Next time I might try adding a little extra milk.."

MY REVIEW
Reviewed Jun. 10, 2015

"These are very good pancakes. I doubled the recipe and prepared the cakes on my griddle that I buttered. I didn't have any banana so I just used fresh blueberries. My batter was the perfect consistency., but if your batter is too thick a little extra milk should do the trick. The pancakes were easy to make and my family really enjoyed them. Next I make these I will try with banana."

MY REVIEW
Reviewed Jul. 13, 2014

"The pancakes were very tasty but super thick. As written the batter was almost scone like. I added a little extra milk (1/4 cup?) and it made the the mixture workable. I prefer thinner pancakes because they are easier to cook. The positives were: they tasted so good I didn't use syrup, they were very filling, and close to being healthy."

MY REVIEW
Reviewed Feb. 9, 2014

"We enjoyed these a lot; I did, however, add 2 Tablespoons melted butter and I used whole milk since I used buckwheat flour instead of whole wheat. They were healthy and tasty - a winner! I'll make them again for sure. :-)"

MY REVIEW
Reviewed Jul. 30, 2013

"I only had self rising flour, so I used that and omitted the baking powder. And I used 2 bananas instead of 3 and it was perfect! My 5 year old daughter and my picky husband loved them. I put just a tad bit of syrup on mine and they were delicious! Saving this recipe and using again!"

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