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Banana Blueberry Pancakes

 Banana Blueberry Pancakes
This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
7 ServingsPrep: 15 min. Cook: 5 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups fresh or frozen blueberries
  • Maple syrup, optional


  • 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.
  • 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.
  • Yield: 14 pancakes.
Editor's Note: If using frozen blueberries, do not thaw.
Nutritional Facts: 2 pancakes (calculated without syrup) equals 195 calories,

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Banana Blueberry Pancakes (continued)

Nutritional Facts: 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.