• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breakfast / Blueberry Banana Pancakes

Blueberry Banana Pancakes

May 8, 2010 Updated July 18, 2017 1 Comment

71 shares
  • Share
  • Tweet
What I would like for my mother’s day breakfast and what I NEED are two different things.  I’d prefer to eat the French Toast bread pudding covered with mixed berries and smothered in hot “Fat Sauce”.  HOWEVER, I have another marathon in 4 weeks.  That means I should be eating healthy and eating whole grains as much as possible.  I’m sure you are thinking WOW that’s a ton of carbs!  Yep, it is and I can eat carbs.  Good carbs that is.  I’m running 40-50 miles for the next few weeks, so I need to fuel my body with good foods.  I found this recipe years ago in a cookbook called “The Black Dog Summer on the Vineyard”.  Fun cookbook.  Easy pancakes.
This recipe calls for Buckwheat flour.  It’s healthy and you can find it in your grocery store.  I like buckwheat.
Our dry ingredients:  flour, buckwheat flour, wholewheat flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.
Put all of these dry ingredients in a medium size mixing bowl. 
Give them a whisk.
Until all the dry ingredients are blended together.
These are the wet ingredients:  milk, eggs, melted butter.  Also fresh blueberries and banana’s.  These blueberries are a bit bigger than I like, but it’s all I could find at the store.  What I’d give for some Maine wild blueberries out west…that would be grand.
In a small mixing bowl or I’m just using the measuring cup, add the eggs to the milk.
Add the melted butter.
Whisk them together until well blended.
Add the wet ingredients to the dry ingredients.
Gently mix with a rubber spatula.
At this point if you feel like you would like a thinner batter add more milk.  Careful not to overmix or your pancakes will be tough.  At this point you can gently fold in the blueberries.  I don’t fold them in I like to place them on top of the pancakes as the cook.
Lightly oil a hot griddle.
Ladle a 5-inch circle on the hot griddle.  Arrange blueberries and bananas on top.  Cook until bubbles start to appear on the top of the pancake.
Flip the pancake.  Repeat with the rest of the batter.
This is how I’m diggin’ my pancakes lately.  Yes!  It’s peanut butter.  Yes!  I should be using fresh ground Almond butter, but I’m out.  I need a trip to Whole Foods so that I can freshly grind my Almond butter.  For now I’m using peanut butter.
I like to top my pancakes with more banana slices and hot pure maple syrup, not the fake stuff (ewww).
I love how the hot blueberries pop in my mouth. 
Guess what????   I’m giving you another option for pancake fillings/toppings…
Oh ya, strawberries and chocolate!  Instead of blueberries and bananas just sprinkle the top of the pancakes with sliced strawberries and mini semi-sweet chocolate chips.
Top with more fresh strawberries and some “Fat Sauce”. 
This is good…
…REALLY GOOD!
I hope someone comes home to help me eat all this! 
Blueberry Banana Pancakes

Dry Ingredients:

¾ cup flour
¼ cup buckwheat flour
¼ cup whole wheat flour
2 Tablespoons cornmeal
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon

Wet Ingredients:

2 eggs
2 Tablespoons melted butter
1 ¼ cups whole milk
1 cup fresh blueberries
1 thinly sliced banana

1. Mix the dry ingredients together in a medium size bowl.

2. In a separate bowl beat the eggs with the milk and the melted butter.

3. Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add an additional ¼ cup milk of the mixture is too thick for your liking. Don’t stir too much or the pancakes will be tough.

4. When the batter is ready, gently fold in the blueberries.

5. Heat a griddle, adding a little oil. Ladles a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.

6. Serve hot with peanut butter (my choice) and pure maple syrup.

Makes about 8 pancakes.

I hope you have a fabulous Mother’s Day. My wish for you is that someone at least helps you with the dishes. 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast Tagged With: Breakfast, superfood

Previous Post: « Carne Asada Tacos
Next Post: French Toast Bread Pudding with Mixed Berries and Fat Sauce »

Reader Interactions

Comments

  1. Optimism says

    February 3, 2015 at 8:25 pm

    I don't really like banana pudding, which seems to be an interesting Paleo dish but I do enjoy bananas in pancakes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Ghost shaped fougasse on a black platter and wood background No-knead Ghost Fougasse
  • o-Knead Pumpkin Pecan Bread No-Knead Pumpkin Pecan Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • bagels stacked in wire basket No-Knead Pumpkin Chocolate Chip Bagels
  • pink iced heart sugar cookies Sour Cream Sugar Cookies

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Janet Barton
Who else is buying bags and boxes of peaches nearl Who else is buying bags and boxes of peaches nearly every week!? 🙋🏼‍♀️ If you’re like me, and have way too many than you can eat… here is a peach recipe round up for you!
•
🥧 Fresh Peach Pie
🍦Peach Pit Ice Cream
🍃 Peach, Beet, Avocado Wrap
🍑 Peach Cobbler
🍚 Rice Pudding w/ Peaches
🥞 Buttermilk Pancakes w/ Peaches
🧡 Peach Almond Tart
🍬 Peach Fruit Leather
🍹 Peach Sangria Mocktail

ALL these recipes are linked in my stories & highlights!

#peachseason #peachrecipeideas #peachrecipes #peaches #freshpeaches
My husband isn’t the biggest fan of squash (yes, My husband isn’t the biggest fan of squash (yes, that includes anything pumpkin), so I’ve become a master at hiding them in his food! That’s why I made small little cakes, drizzled them with chocolate ganache, coconut, and chocolate chunks!
•
Does anyone else have to hide autumn squash in desserts from their husbands or from their kids?
•
Recipe for the sneaky dessert is lined in my bio!

#zucchinicake #bakewithzucchini #zucchinicakesndesserts #zucchini #zucchinirecipes
These Coconut Pecan Date Bites are a quick and eas These Coconut Pecan Date Bites are a quick and easy healthy little treat!
•
They are sweetened with dates and made rich with almond butter, coconut, whole pecans with a chocolate drizzle 🤎 Dates have a subtle caramel-like taste and soft chewy texture, they are perfect for blending and mixing to create wonderful little bites that will satisfy any sweet tooth!
•
Recipe linked in bio!

#datebites #chocolatedates #dateballs #almonddatebites #chocolatedatebites
This No-Knead Dakota Bread is a hearty bread fille This No-Knead Dakota Bread is a hearty bread filled with pumpkin seeds, sunflower seeds, poppy seeds, and sesame seeds 🤎 It has an earthy flavor and is loaded with a nutty texture!
•
If you’ve been following me for a while you know I am always experimenting with my no-knead bread recipe! This one is definitely a keeper, and is perfect for Autumn!
•
Recipe linked in bio!

#nokneadbread #nokneadbreadrecipe #crustybread #artisanbread #breadbaking
Using up baskets of my garden tomatoes on Shakshuk Using up baskets of my garden tomatoes on Shakshuka! 🍅 Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
•
There is such beauty and simplicity in Shakshuka. Just one pan to absolute Heaven!
•
Recipe is linked in bio!

#shakshuka #shakshukaeggs #shakshukarecipe #gardentomatoes
Everyone tells me I should sell my homemade granol Everyone tells me I should sell my homemade granola — and instead I’m just going to share the recipe with the you all!
•
This chewy Nut Loaded Granola is sweetened with honey and maple syrup combined with avocado oil for extra nutrition. It is jam packed with healthy nuts and dried fruit!
•
You’re gonna love it! Recipe linked in bio

#granola #homemadegranola #milkandgranola #granolayogurt
Can you believe we wait an entire year for peach s Can you believe we wait an entire year for peach season? It’s better than Christmas! 🍑🧡
•
This rustic Peach Almond Tart is a simple and quick dessert — Buttery puff pastry filled with almond cream, and then topped with fresh peaches!
•
Absolute Heaven! Make this Tart yourself by clicking the recipe link in my bio

#peaches #peachseason #peachtart #peachesandcream
My all time favorite brownie 🤎 Imagine moist, c My all time favorite brownie 🤎 Imagine moist, chewy brownies topped with a thick layer of gianduja (chocolate and hazelnut paste) and sprinkled with buttery, toasted hazelnuts!
•
Dairy free? Avoiding nuts? No worries!! I added substitutes to the recipe just for you!
•
Recipe linked in bio

#chocolatehazelnut #chocolatehazelnutcake #hazelnutbrownies #gianduja
Baking pies with all my excessive stone fruit!! 🍒🍑 This Cherry Apricot Slab pie is all assembled on a large rimmed baking sheet that's perfect to feed a crowd!
•
You can fill this pie with any fruit you have & love — peaches, apples, berries, you name it! Full recipe details is linked in bio!

#slabpie #apricotpie #cherrypie #peachpie
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy