Blueberry Banana Pancakes are a delightful twist on a breakfast classic, blending sweet, ripe bananas with juicy bursts of blueberries. The fluffy texture of the pancakes pairs perfectly with the soft fruit, creating a melt-in-your-mouth experience. In just 20 minutes, you can whip up a stack that’s both comforting and indulgent, making mornings feel special.

Each bite offers a harmonious balance of flavors—creamy banana, tangy blueberries, and a hint of warmth from the golden-brown edges. These pancakes are not only delicious but also packed with natural sweetness and wholesome ingredients. Whether it’s a lazy weekend or a quick weekday treat, this recipe promises to brighten your day with every forkful.

Ingredients for Blueberry Banana Pancakes

1 ripe medium banana, just under ½ cup (110g) mashed
⅔ cup original Almond Breeze Almond Milk (or any milk of choice)
1 teaspoon vanilla extract
¾ cup (90g) flour* (see note below)
1 teaspoon baking powder (make sure it’s fresh)
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup (25g) blueberries, plus more for topping
A few teaspoons coconut oil, for the pan
Maple syrup, for serving
Blueberry topping: ¼ cup (25g) blueberries + a drizzle of maple syrup + tiny pinch of salt

*Note: For a gluten-free option, substitute with gluten-free flour.

Step-by-Step Instructions

In a small food processor, puree the banana with the almond milk and vanilla. (Alternatively, mash it really well by hand until it’s pretty liquified.)
In a separate medium-sized bowl, mix together the dry ingredients: flour, baking powder, cinnamon, and salt.
Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Heat a few teaspoons of coconut oil in a large skillet over medium heat.
Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Cook until bubbles form in the batter (about 1 minute), then flip and cook the other side for about 60 seconds. Remove from heat.
For the blueberry topping, place blueberries in a small bowl with a drizzle of maple syrup. Microwave for 20-30 seconds or until they burst slightly.
Serve the pancakes warm, topped with the blueberry sauce and additional maple syrup.

Perfect Pairings: Sauce and Topping Ideas

While the blueberry topping is delicious, you can mix it up with other options! Try a dollop of Greek yogurt and a drizzle of honey for a creamy twist. For a nutty flavor, sprinkle chopped almonds or walnuts on top. If you’re feeling indulgent, a spoonful of whipped cream or a dusting of powdered sugar adds a sweet finish.

Quick Tips for Storage and Reheating

These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or warm them in a skillet over low heat for a crispy edge. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Easy Recipe Variations to Try

Swap out the blueberries for raspberries or diced strawberries for a different fruity twist. If you’re gluten-free, use a 1:1 gluten-free flour blend instead of regular flour. For a protein boost, add a scoop of your favorite protein powder to the dry ingredients. You can also experiment with different plant-based milks like oat or soy for a unique flavor.

Time-Saving Hacks for Busy Mornings

Prep the dry ingredients the night before and store them in a sealed container. Mash the banana and mix it with the almond milk in a jar, then refrigerate overnight. In the morning, simply combine everything and cook! You can also double the batch and freeze extra pancakes for a quick breakfast later in the week.

Essential Equipment for Fluffy Pancakes

A non-stick skillet or griddle is key for even cooking and easy flipping. A ¼ cup measuring cup ensures uniform pancake sizes, while a small food processor or fork works great for mashing the banana. If you’re making the blueberry topping, a microwave-safe bowl is a must for quick heating.