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

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4.5 22 33
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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


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large 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 each: 195 calories, 2g fat (0g saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein Diabetic Exchanges: 1 starch, 1 fruit.


  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

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Jayne125 246458
Reviewed Apr. 2, 2016

"Didn't use the all purpose flour, just stuck with wholewheat and went for 2 bananas instead of 3 and they turned out delicious. Super fluffy and nice and easy to make!"

hkpepin 234835
Reviewed Oct. 12, 2015

"Excellent! I used 2 bananas and felt that was just right. I wish that I had mashed them more thoroughly and next time I would add a little cinnamon. Otherwise I followed the recipe and myself and both kids devoured them. Made about 15 medium sized pancakes and took about 30 minutes to cook them all. Quick and delicious!"

s_pants 228877
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.."

Corwin44 227694
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."

trentonjoe 69438
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."

JennyJ2B 207856
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. :-)"

LorieWhite 63443
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!"

hollybay1 162689
Reviewed Jun. 30, 2013

"As is, the recipe didn't work. It was way too floury and didn't have enough liquid to mix. I added buttermilk to make the constancy more on the liquidy-but-still spongy side. With my modifications it turned out great I would make again. Maybe add a tsp. nutmeg and cinnamon."

stevennicole 89148
Reviewed Mar. 9, 2013


stephaniew24 155712
Reviewed Jul. 9, 2012

"I had fresh blueberries that we just got from the farmers market and wanted to use them. I thought to make these because they sounded so good and with all the reviews. Instead of the wheat flour that I did not have on hand I used All-Purpose flour and 1 1/2 bananas and everything else to the exact. Neither did I or my son enjoy the recipe. Wish we had because it looked and sounded so good. And syrup on them does not taste well on them. I tried the first one with everything and then the second, tried it with no blueberries. Not something I will make again. Was disappointed."

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