Blueberry-Banana Pancakes
Updated Oct. 27, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups unbleached all-purpose flour
- ½cup buckwheat flour
- ½cup whole wheat flour
- 4tablespoons cornmeal
- 2tablespoons sugar
- 2½teaspoons baking powder
- ¾teaspoon baking soda
- 1teaspoon salt
- 3teaspoons cinnamon
- 4eggs
- 2½cups whole milk
- 4tablespoons unsalted butter, melted
- 1pint fresh blueberries
- 1thinly sliced banana
Nutritional analysis per serving (6 servings)
442 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 14 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix dry ingredients together in a medium-size bowl. In a separate bowl, beat eggs with 2½ cups milk and the melted butter.
- Step 2
Add wet mixture to dry ingredients and mix gently with a wooden spoon. Add more milk if mixture is too thick. Gently fold in blueberries.
- Step 3
Heat a griddle, adding a small pat of butter. Ladle batter onto hot griddle and place three or four slices of banana on each pancake. Cook until tops are dimpled with tiny bubbles, then flip and finish cooking for a minute longer. Serve with butter and maple syrup.
Private Notes
Comments
Healthy and delicious! This is my favorite pancake recipe because the pancakes always come out well. Test a tablespoon of batter on your griddle to make sure that the dry to liquid ingredients ratio is just right. Add a bit more milk or flour if needed. You can add walnuts instead of the bananas.
My family gives them big thumbs up! I used frozen wild blueberries and they worked great.
I made this gluten free replacing the whole wheat flour with half gluten free oat flour and half corn meal. Unfortunately I did not have blueberries but could tell they would be a nice addition. I sliced a banana very thin and then chopped it and stirred it into the batter. The bananas cooked in with the batter very nicely. This makes light and tasty pancakes.
Healthy and delicious! This is my favorite pancake recipe because the pancakes always come out well. Test a tablespoon of batter on your griddle to make sure that the dry to liquid ingredients ratio is just right. Add a bit more milk or flour if needed. You can add walnuts instead of the bananas.
This recipe requires a little more effort but it is absolutely worth it. Kids ate them up, wife said they were the best she’s had.