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banana blueberry pancakes on white ceramic plate with coffee cup cozy morning breakfast scene

Banana Blueberry Pancakes

AuthorLily Mellow
Soft, golden banana blueberry pancakes made in one bowl with ripe banana, fresh blueberries and a touch of cinnamon. Naturally sweet, fluffy, and ready in 25 minutes — a cozy breakfast the whole family loves.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings8 pancakes
Calories118 kcal

Equipment

  • Non-stick pan or griddle (30cm / 12-inch)
  • 2 large glass mixing bowls (Pyrex)
  • Whisk (stainless steel)
  • Silicone spatula
  • ¼ cup measuring cup (for portioning batter)
  • Sifter or fine mesh sieve

Ingredients  

DRY INGREDIENTS

  • 1 cup 125g all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt

WET INGREDIENTS

  • 1 large ripe banana approx. 100g mashed
  • 1 large egg
  • 3 tbsp 42g melted unsalted butter
  • ⅔ cup 160ml milk of choice
  • 1 tsp vanilla extract

MIX-INS

  • ½ cup 75g fresh blueberries

Instructions 

  1. Sift the flour, baking powder, cinnamon, and salt into a medium bowl. Whisk to combine.
  2. Mash the ripe banana in a large bowl with a fork until smooth.
  3. Add the egg, melted butter, milk, and vanilla extract to the banana. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and gently fold with a silicone spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the fresh blueberries with 3–4 strokes of the spatula. Do not crush the berries.
  6. Heat a non-stick pan over medium heat (350°F / 175°C). Pour ¼ cup (60ml) of batter per pancake.
  7. Cook for 1–2 minutes, until bubbles form on the surface and the edges look set. Flip once and cook for another minute, until golden.
  8. Serve immediately with butter and warm maple syrup.

Notes

Note 1 — Storage & Meal Prep Fridge: up to 4 days in an airtight container with parchment between pancakes. Reheat in a dry pan or toaster. Freezer: up to 2 months — freeze flat first, then bag. Reheat from frozen in the toaster directly.
Note 2 — Key Substitutions Dairy-free: replace butter with coconut oil and use plant-based milk. Egg-free: replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min). Gluten-free: use a 1:1 GF all-purpose flour blend — same quantity.
Note 3 — Frozen Blueberry Tip If using frozen blueberries, rinse under cold water and pat completely dry before folding into the batter. Excess moisture turns the batter purple and makes the pancakes gummy.