Blueberry Banana Pancakes (Easy, 6g Protein)

These Blueberry Banana Pancakes are easy, healthy pancakes packed with juicy blueberries for a soft and very moist texture.

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I love a very simple pancake recipe to make quick family breakfasts for the weekend, like my Banana Oatmeal Pancakes or Strawberry Pancakes, but I didn’t have a super simple blueberry version, so I knew I had to make it!

While the whole recipe is just below, don’t miss my ingredient selection tips, cooking tips, and process shots further down!

Blueberry Banana Pancakes

These Blueberry Banana Pancakes are easy, healthy pancakes packed with juicy blueberries for a soft and very moist texture.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 4 Servings (of 3 Pancakes)

Calories: 330.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Mashed Banana - about 1 large ripe bananas (note 1)
• ▢ 1 cup Unsweetened Almond Milk - (note 2)
• ▢ 2 tablespoons Light Olive Oil - (note 3)
• ▢ 2 tablespoons Maple Syrup - (note 4)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 ½ cups All-Purpose Flour - (note 5)
• ▢ 1 tablespoon Baking Powder
• ▢ 1 teaspoon Cinnamon
• ▢ 1 ½ cups Blueberries - (note 6)

Instructions

• Peel and mash the bananas and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl or in a blender if you don't like pieces of bananas in your pancake batter.
• Whisk or blend the mashed bananas with almond milk, vanilla extract, olive oil, and maple syrup until well combined/smooth.
• In another mixing bowl, whisk the dry ingredients: flour, cinnamon, and baking powder. Stir until the batter is smooth.
• Fold in the blueberries and stir to incorporate.
• Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of olive oil on the surface of the pan, and scoop 3 tablespoons of pancake batter per pancake.
• Cook for 2-3 minutes on one side or until the edges set, and it's easy to slide a spatula under the pancake to flip it.
• Flip and cook the pancakes for an extra 1 minute on the other side.

Notes

Note 1: The darker the banana skin, the sweeter the pancakes will be.

Note 2: Any milk works, like soy milk, oat milk, or milk if you use dairy in your kitchen.

Note 3: Any low-flavor oil works in this recipe. If using coconut oil, don’t bring it in contact with cold milk straight out of the fridge, as it will form oil lumps in the pancake batter.

Note 4: Any sweetener like agave syrup, coconut sugar, or sugar works. You can skip the sweetener too if your banana is very ripe.

Note 5: I haven’t tried all-purpose gluten-free flour, so I can’t guarantee it works and delivers good results. The recipe does not work with almond flour or oat flour.

Note 6: Fresh or frozen blueberries, no need to thaw the frozen blueberries before adding them to the pancake batter.

Storage: Store pancakes in the fridge in an airtight container for up to 3 days or freeze them in Ziploc bags and thaw them in the fridge the day before.

Equipment

Pancake and Crepe Pan

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Nutrition

Serving: 3pancakes | Calories: 330.6kcal | Carbohydrates: 58.6g | Protein: 5.9g | Fat: 8.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.6g | Sodium: 402.2mg | Potassium: 220.4mg | Fiber: 3.8g | Sugar: 15.3g | Vitamin A: 49.4IU | Vitamin C: 7.8mg | Calcium: 279.1mg | Iron: 2.8mg | Magnesium: 24.6mg | Phosphorus: 129.6mg | Zinc: 0.5mg

Ingredients and Substitutions

You only need a handful of ingredients to make these pancakes. Here’s how to pick them.

• Mashed Banana – It provides sweetness, moisture, and binding. Ripe bananas are key for sweetness. You can also use applesauce, but it will change the flavor profile.  
• Unsweetened Almond Milk – To add moisture and lightness. Other plant-based milks like soy milk, oat milk, or cashew milk work well. Soy milk brings the most protein. Dairy milk is also an option if you consume it.
• Light Olive Oil – To add moisture and prevent sticking. Any neutral-flavored oil, such as avocado oil or grapeseed oil, will work. Melted coconut oil can be used, but ensure it’s not added to cold milk to prevent clumping. Prefer an oil that has a high smoke point.  
• Maple Syrup – To sweeten the pancakes. Agave syrup, coconut sugar, or regular sugar all work fine as well. If your bananas are very ripe, you can omit the added sweetener.  
• Vanilla Extract – Enhances the overall flavor. Almond extract or other flavor extracts can be used for variation.
• All-Purpose Flour – A gluten-free all-purpose blend might work, but I haven’t tested. Almond flour and oat flour do not work for this recipe.
• Baking Powder – To make them fluffy.  
• Cinnamon – For flavors. Nutmeg or a blend of spices like pumpkin spice can be used.
• Blueberries – To add moisture, juicy bursts of flavor, and antioxidants. Fresh or frozen blueberries both work well.

How to Make Blueberry Banana Pancakes

This recipe is super simple to make, here’s how the batter should look in pictures.

Pour all the wet ingredients into a blender and blend them into a banana milk.

Stir the dry pancake ingredients in a mixing bowl.

Pour the liquid ingredients on top and stir to combine.

Incorporate the blueberries and cook the pancakes like any other pancakes!

Carine’s Tips

Let me share a few more tips to make the best pancakes.

• Gentle Mixing – Avoid overmixing the batter to keep the pancakes light and tender.
• Pan Temperature – Ensure the griddle or pan is preheated to the correct temperature for even cooking.
• Small Batches – Cook pancakes in small batches to maintain consistent heat and prevent overcrowding.
• Even Cooking – Use a timer to ensure even cooking on both sides.
• Nutritional Boost – Add a tablespoon of flaxseed meal or chia seeds to the batter for added fiber and nutrients.
• Keep Warm – Place cooked pancakes on a wire rack in a warm oven while you finish cooking the rest.
• Flavor Enhancement – A squeeze of lemon juice in the batter can brighten the flavors.
• Stacking Technique – When stacking cooked pancakes, place a piece of parchment paper between them to prevent sticking.

More Pancake Recipes

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