Banana Blueberry Pancakes

Name: Banana Blueberry Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 14 pancakes
Ingredients: 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

TEST KITCHEN APPROVED

30 Reviews

Total Time:Prep: 15 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Kelly Reinicke, Wisconsin Rapids, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2023

This recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin

Can you freeze Banana Blueberry Pancakes?

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.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

TEST KITCHEN APPROVED

Banana Blueberry Pancakes

30 Reviews Add your review

Yield:14 pancakes

Prep:15 min

Cook:5 min

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Ingredients

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

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Directions

1
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.

2
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.

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.