With minimal fuss, nutritious ingredients, and the option to make these in a skillet, on the stovetop, or in the oven as a sheet pan pancake, these Blueberry Banana Pancakes are a breakfast win!
We love making different versions of my Yogurt Pancakes, and this one combines all of my middle kiddo’s favorite flavors. And they have a taste that’s a mash up of banana bread and blueberry muffins…which is just so yummy!
These Blueberry Banana Pancakes are packed with nutrition including fiber, protein, and calcium, and they taste sweet and yummy.
They are a great toddler breakfast, a favorite baby pancake, and can be served on their own or with maple syrup, applesauce, yogurt, or a nut or seed butter.
Why this Recipe Works
With a base of fruit and yogurt and an easy method that’s doable for even busy parents, these naturally sweet pancakes are a breakfast win. They are tender enough for a baby and yummy enough for a toddler and parents.
(You may also like my Banana Yogurt Pancakes and Pancake Muffins.)
Table of Contents
Ingredients You Need
Here’s a look at what you need to make these Blueberry Banana Pancakes so you know what to have on hand and ready to go.
- Banana: The natural sweetness in these pancakes comes from the banana and the blueberries, so be sure to use very ripe bananas with some brown spots for the best flavor.
- Plain whole-milk yogurt: Plain yogurt made with whole milk is ideal for little kids (it’s recommended by the AAP for brain development). It also adds nutrition to the recipe.
- Eggs: I use large eggs in my baking so use that size to ensure the ratio of wet to dry ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla according to your budget.
- Butter: Melted and cooled unsalted butter adds some richness and helps ensure the pancakes don’t stick to the pan or griddle.
- All-purpose flour: I like to use this flour so the pancakes are fluffy and tender. If you’d like to add whole grains, use whole wheat pastry flour as it works nearly the same.
- Baking powder: This is the ingredient that ensures the pancakes cook through and puff up, so make sure yours is fresh.
- Blueberries: You can use fresh or frozen blueberries to make these pancakes. You can also use frozen wild blueberries, which have a brighter purple color which is fun.
Step-by-Step Instructions
Below is a preview of how to make the Blueberry Banana Pancakes so you know what to expect. Scroll down to the end of the post for the full recipe, including the timing and amounts.
Step 1. Mash the banana very smooth with a potato masher or a fork.
Step 2. Add to a medium bowl with the rest of the ingredients. Stir.
Step 3. Gently fold in the blueberries.
Step 4. Cook in a skillet on each side, waiting until you see bubbles form before you flip each over.
Frequently Asked Questions
Yes, that works well. Just know that the cold temperature of the berries will make the batter firmer so you may need to manually spread the batter out a little as you put it into the pan.
Just offer them plain or you can serve with a dip or a topping of a nut or seed butter, yogurt, or even applesauce.
You can, though be sure to cover it tightly to help prevent it from drying out as it sits in the fridge overnight.
How to Store
Store leftover cooled Blueberry Banana Pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave.
Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
- Use very ripe bananas to ensure the bananas mash easily (and without lumps) and have the best natural flavor and sweetness.
- As the pancakes cook, the berries may burst. That’s okay!
- I often make myself leftover pancake sandwiches by putting nut or seed butter between 2 pancakes. A great grab-and-go breakfast!
- If you have more ripe bananas, try my Greek Yogurt Banana Pancakes and Banana Oatmeal Pancakes.
Related Recipes
If you make the recipe, I’d love to hear your feedback so please comment below!
Favorite Banana Blueberry Pancakes
Ingredients
- ¾ cup mashed banana
- ½ cup plain whole-milk yogurt
- 2 eggs
- 1 tablespoon unsalted butter (melted and cooled; plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
- Add the banana, yogurt, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, baking powder, and salt. Whisk gently to combine. Fold in the blueberries.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with sliced fruit, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a sheet pan pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Gluten-free: Use 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy yogurt.
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