Best 4 Blueberry And Banana Pancakes Recipes
Indulge in a delightful breakfast experience with our irresistible Blueberry and Banana Pancakes. These fluffy and flavorful pancakes are a perfect blend of sweet blueberries and ripe bananas, offering a burst of fruity goodness in every bite. Topped with a drizzle of pure maple syrup and a sprinkle of powdered sugar, these pancakes are a treat that will tantalize your taste buds.
Our recipe collection features a variety of pancake options to cater to different dietary preferences. From classic buttermilk pancakes to gluten-free and vegan pancakes, we have something for everyone. Whether you're a seasoned pancake maker or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring perfect pancakes every time.
For those seeking a healthier alternative, our whole wheat pancakes are packed with fiber and nutrients. If you prefer a sweet and tangy twist, our lemon ricotta pancakes are sure to impress. And for a decadent treat, our chocolate chip pancakes are a chocolate lover's dream.
No matter your choice, our Blueberry and Banana Pancakes are the perfect way to start your day. Gather your ingredients, preheat your griddle, and let's embark on a culinary journey that will leave you craving more.
BLUEBERRY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, blueberry
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 3
Steps:
- In a large bowl, mash the bananas until they reach a liquid state.
- Whisk in the eggs.
- Heat butter or oil in a large skillet over medium heat.
- Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
- Allow to cool for a minute. Serve warm.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, 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. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. 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 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
BLUEBERRY AND BANANA PANCAKES
Make and share this Blueberry and Banana Pancakes recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in a large bowl.
- Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
- Gently fold in the blueberries.
- Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
- Once bubbling throughout on surface, turn over and cook until done.
BLUEBERRY-BANANA PANCAKES
Provided by Matt Lee And Ted Lee
Categories breakfast, easy, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix dry ingredients together in a medium-size bowl. In a separate bowl, beat eggs with 2 1/2 cups milk and the melted butter.
- 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.
- 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.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 15 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 638 milligrams, Sugar 17 grams, TransFat 0 grams
Tips:
- Use fresh, ripe blueberries and bananas for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this will make the pancakes tough.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Blueberry and banana pancakes are a delicious and easy-to-make breakfast that the whole family will enjoy. With just a few simple ingredients, you can have a stack of fluffy, flavorful pancakes on the table in no time. So next time you're looking for a quick and easy breakfast, give blueberry and banana pancakes a try.
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