Banana Blueberry Pancakes Recipe

4.5 26 36
Banana Blueberry Pancakes Recipe
Banana Blueberry Pancakes Recipe photo by Taste of Home
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Banana Blueberry Pancakes Recipe

Read Reviews
4.5 26 36
Publisher Photo
This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

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, 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

Directions

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 and sliced bananas 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 each: 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.

  • 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
  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 and sliced bananas 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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Reviews forBanana Blueberry Pancakes

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[email protected] User ID: 1368448 264919
Reviewed Apr. 20, 2017

"We have made this many times over and used all kind of different mix-ins. I like the Blueberry Banana or we did chocolate Raspberry too (I only had raspberries in fridge!). My family and mom loved this recipe as well and requested the recipe. Give it a try!"

MY REVIEW
Angel182009 User ID: 6228642 260374
Reviewed Jan. 27, 2017

"These were absolutely delicious! The banana flavor was excellent. Definitely the perfect portion of ingredients. I have used box pancake mix to save time. I just use the Box pancakes mixed with the vanilla extract and fruit. Turns out perfect every time."

MY REVIEW
moralesae User ID: 6229301 259531
Reviewed Jan. 11, 2017

"These were so yummy! I used whole wheat graham flour which gave them a really great textural contrast. And I used a few chocolate chips in place of the blueberries. Just a drizzle of syrup is all you need because of the sweet bananas. My 4 yr old loved them too.:)"

MY REVIEW
Mona User ID: 8969261 256850
Reviewed Nov. 16, 2016

"Absolutely delicious! Moist, sweet enough to go without syrup. Served with a tablespoon of peanut butter and got rave reviews!"

MY REVIEW
Jayne125 User ID: 8822627 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!"

MY REVIEW
hkpepin User ID: 3030797 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!"

MY REVIEW
s_pants User ID: 174050 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.."

MY REVIEW
Corwin44 User ID: 7541400 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."

MY REVIEW
trentonjoe User ID: 7887135 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."

MY REVIEW
JennyJ2B User ID: 7662683 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. :-)"

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