This blueberry pancakes recipe is a favorite in our home. My kids don’t even realize how healthy it is! &mdash;Kelly Reinicke, Wisconsin Rapids, Wisconsin

Banana Blueberry Pancakes

whole wheat flour

all-purpose flour

sugar

baking powder

salt

egg, room temperature, lightly beaten

milk

medium ripe bananas, mashed

vanilla extract

blueberries

Maple syrup and sliced bananas

6g protein.  Diabetic exchanges: 1-1/2 starch

Made this for my 1 year old son and I for breakfast this morning, and we both loved them! I did make a few alterations based on what I had in my pantry and off past experience with pancakes. I substituted buttermilk for the milk and therefore used a total of 1 1/2 cups as well as added 1 tsp baking soda. I only had two bananas, but the taste was perfect; likely because they were very ripe! Because I planned on freezing these, I left a few of them without blueberries and they tasted yummy as well.Also worth noting that my non-wheat-pancake-eating husband thought these were delicious so I ended up not having very many pancakes leftover to freeze.

I followed the directions exactly, and it did not turn out at all. Was very gooey in the middle. I even tried adding flour to it, and it was still not good.

I made these this morning for Sunday morning breakfast and my guys loved them!  I did make a few changes... I used honey in place of the sugar, omitted the salt, used only 1 banana, added a tsp. of cinnamon and 1 tablespoon of walnut oil.  We topped the pancakes with a combination of warmed, fresh blueberries and fresh strawberries topped with a sprinkling of chopped walnuts and a dusting of powdered sugar. Yum!  This recipe will be the starting point for all pancake breakfasts at our house from now on!

Really excellent pancakes. You don't need the syrup for sweetness. A family "10".

brilliant recipe! I loved the article very much.

I love this recipe! it is light and the entire family gobbles it up!!! Thanks so much for sharing!!!!

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!

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.

This is the best pancake recipe I have ever made. I don't even buy pancake mix anymore. The only change I have made is to mix 1/2 cup chopped pecans at the end. We call it dessert for breakfast.

These pancakes are fantastic!!! The first "homemade" (non-mix) pancakes I have made, and will make again and again. Thank you for this recipe!

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.:)

I love this!  I used all-purpose flour as I did not have wheat, only 2 bananas, put a little cinnamon in this and sprinkled with the blueberries, amazing!

made it exactly except for i only had 1 banana instead of 3. Tasted great. my kid and husband ate them up quickly and i was happy to give them something with whole wheat flour that had good taste.

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!

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.

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!

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.  :-)

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.

These didn't turn out so well, I followed the recipe exactly, but the middle was all gooey. Maybe less banana or more flour would help to dry them out a bit.

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

Great recipe - easy and delicious. I used all all purpose flour since I didn't have whole wheat.

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..Edit: The next time I made them I used 1 1/2 cups of soy milk and that seemed perfect to me!

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!

banana blueberry pancakes

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 14

Author : Taste of Home

Ingredients

Instructions

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