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Banana Blueberry Pancakes

This blueberry pancakes 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
    14 pancakes

Ingredients

  • 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, room temperature, 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
  • Optional: Maple syrup and sliced bananas

Directions

  • In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, 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. If desired, serve with syrup and sliced bananas.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. 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 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Editor's Note: If using frozen blueberries, do not thaw.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
2 pancakes: 195 calories, 2g fat (0 saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein. Diabetic exchanges: 1-1/2 starch, 1 fruit.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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