These blueberry banana pancakes are soft, fluffy, and naturally sweetened with ripe bananas and juicy blueberries. They come together quickly with simple pantry ingredients and make a nourishing breakfast that feels both comforting and fresh.
Why You’ll Love This Recipe
These pancakes are easy to prepare and perfect for busy mornings or relaxed weekend breakfasts. The banana adds natural sweetness and moisture, while the blueberries bring bursts of flavor in every bite. They cook quickly, require no special equipment, and can be made with dairy-free ingredients without sacrificing texture or taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup mashed ripe banana (about 1 large banana)
1 cup unsweetened almond milk
2 tablespoons mild-flavored olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 ½ cups blueberries, fresh or frozen
Directions
Peel the banana and mash it until smooth, then measure exactly ½ cup. Place it in a large mixing bowl or blender if you prefer a completely smooth batter.
Add the almond milk, olive oil, maple syrup, and vanilla extract to the mashed banana. Whisk or blend until fully combined and smooth.
In a separate bowl, combine the flour, baking powder, and cinnamon. Stir to evenly distribute the dry ingredients.
Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender.
Fold the blueberries into the batter, distributing them evenly.
Heat a non-stick pan or griddle over medium heat and lightly grease it with a small amount of olive oil. Scoop about 3 tablespoons of batter per pancake onto the hot surface.
Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 minute, or until golden and cooked through.
Repeat with the remaining batter.
Servings and timing
This recipe makes approximately 10 small pancakes, serving 3 people at about 3 pancakes per serving.
Preparation time is about 5 minutes.
Cooking time is about 6 to 8 minutes.
Total time is approximately 15 minutes.
Variations
You can add a tablespoon of ground flaxseed or chia seeds to the batter for extra fiber. For a warmer flavor profile, replace the cinnamon with a blend of cinnamon and nutmeg. If you enjoy citrus notes, a small splash of lemon juice can brighten the overall flavor. Chocolate chips can also be folded in for a more indulgent version.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months. Reheat pancakes in a non-stick pan over low heat or in the microwave until warmed through.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work well and can be added directly to the batter without thawing.
How ripe should the banana be?
The banana should be very ripe with brown spots, as this provides the best sweetness and moisture.
Can I make the batter ahead of time?
It’s best to cook the batter right away, but it can rest for up to 30 minutes if needed.
Why are my pancakes dense?
Overmixing the batter can lead to dense pancakes. Stir just until combined.
Can I use a different sweetener?
Yes, agave syrup or sugar can be used, or you can omit sweetener if the banana is very ripe.
What pan works best for these pancakes?
A non-stick skillet or griddle works best for even cooking and easy flipping.
Can I make larger pancakes?
Yes, but they may need a slightly lower heat and longer cooking time to cook through evenly.
Are these pancakes suitable for kids?
Yes, they are soft, mildly sweet, and made with simple ingredients that are kid-friendly.
Can I add spices besides cinnamon?
Yes, nutmeg or a mixed spice blend works well with banana and blueberries.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a plate in a warm oven set to low heat until ready to serve.
Conclusion
These blueberry banana pancakes are a simple, wholesome breakfast option that delivers great flavor with minimal effort. Whether you enjoy them fresh off the pan or reheated later, they’re a reliable recipe you’ll want to make again and again.
These blueberry banana pancakes are soft, fluffy, and naturally sweetened with ripe bananas and juicy blueberries. Made with simple pantry ingredients, they make a nourishing and quick breakfast perfect for any day of the week.
Ingredients
½ cup mashed ripe banana (about 1 large banana)
1 cup unsweetened almond milk
2 tablespoons mild-flavored olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 ½ cups blueberries, fresh or frozen
Instructions
Mash the ripe banana until smooth and measure out ½ cup. Place it in a mixing bowl or blender for a smoother batter.
Add almond milk, olive oil, maple syrup, and vanilla extract to the banana. Whisk or blend until smooth and combined.
In a separate bowl, mix flour, baking powder, and cinnamon.
Pour wet mixture into dry ingredients and stir gently until just combined. Do not overmix.
Fold in the blueberries evenly.
Heat a non-stick pan or griddle over medium heat and lightly grease with a little olive oil.
Scoop about 3 tablespoons of batter per pancake onto the hot surface.
Cook for 2–3 minutes until bubbles form and edges set. Flip and cook another 1 minute until golden.
Repeat with the remaining batter.
Notes
Add ground flaxseed or chia seeds for extra fiber.
A dash of nutmeg or lemon juice can enhance flavor.
Fold in chocolate chips for an indulgent variation.
Use frozen blueberries straight from the freezer—no thawing needed.
Keep cooked pancakes warm in a low oven while finishing the batch.
