Ingredients for Banana Blueberry Buttermilk Pancakes
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup buttermilk
- ¼ cup unsalted butter, melted, plus extra for serving and greasing
- 1 ripe banana, mashed
- ¾ cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- Maple syrup, for serving
- Oil, for greasing griddle
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How to Make Banana Blueberry Buttermilk Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, mashed banana, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with butter and maple syrup.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
127g
Fat
62g
Carbs
28g
