What really makes a weekend breakfast fabulous is a big stack of fluffy, homemade, buttermilk Blueberry Banana Pancakes! These irresistibly soft from scratch pancakes are loaded with ripe bananas and juicy blueberries are truly the best!
Course Breakfast, Brunch
Keyword banana pancakes
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
2large eggsroom temperature
¼cupunsalted buttermelted and cooled
2 ½teaspoonsbaking powder
1cupfresh blueberriesplus more for serving
Maple syrupfor serving
Fresh banana slicesfor serving
In a medium mixing bowl, lightly beat the eggs. Add the mashed banana, buttermilk, melted butter, and vanilla and whisk well to combine.
In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk well.
Use a spoon or spatula to create a well in the middle of the dry ingredients, the pour the wet ingredients in. Stir just until incorporated, being sure not to overmix.
Heat a non-stick griddle to 325 degrees F, or set a large skillet over medium heat. Melt butter over the surface or spray with cooking spray as needed.
Use a large ice cream scoop or ladle to pour about 1/3 cup batter onto the cooking surface. Scatter blueberries over the top of the pancake and cook until bubbles form on top and the batter is set and looks partially dry, 2-3 minutes.
Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through, 1-2 minutes
Repeat with the remaining batter, storing finished pancakes on a baking sheet in a 150 degree F (if desired) oven until ready to serve.
Serve with sliced bananas, blueberries, butter, and maple syrup, as desired.