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Banana Blueberry Pancakes

This blueberry pancakes recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    14 pancakes


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 1-1/4 cups fat-free milk
  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries
  • Optional: Maple syrup and sliced bananas


  • 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.
Editor's Note: If using frozen blueberries, do not thaw.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
2 pancakes: 195 calories, 2g fat (0 saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein. Diabetic exchanges: 1-1/2 starch, 1 fruit.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • Genoveva
    Nov 10, 2019

    Very easy to make according to the recipe and turned out excellent and delicious. I used just plain flour and substituted 1 packet Splenda for sugar.

  • Meredith
    Jun 3, 2018

    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.

  • Kamlesh
    Mar 27, 2018

    brilliant recipe! I loved the article very much.

  • s_pants
    Mar 12, 2018

    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!

  • DeliciouslyResourceful_Gina
    Sep 4, 2017

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

  • meerb98
    Apr 20, 2017

    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!

  • Angel182009
    Jan 27, 2017

    These were absolutely delicious! The banana flavor was excellent. Definitely the perfect portion of ingredients. I have used box pancake mix to save time. I just use the Box pancakes mixed with the vanilla extract and fruit. Turns out perfect every time.

  • moralesae
    Jan 11, 2017

    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.:)

  • Mona
    Nov 16, 2016

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

  • Jayne125
    Apr 2, 2016

    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!