Blueberry-Bananas Pancakes Recipe

Name: Blueberry-Bananas Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 3 tablespoons all-purpose flour; 2 teaspoons baking powder; 3 teaspoons sugar; 1 teaspoon salt; 1 12 bananas, mashed; 1 ¼ cups milk; 1 teaspoon vanilla extract; 3 tablespoons sour cream; 1 cup blueberries, rinsed

Servings: persons

1 ½ cups all-purpose flour
3 tablespoons all-purpose flour
2 teaspoons baking powder
3 teaspoons sugar
1 teaspoon salt
1 12 bananas, mashed
1 ¼ cups milk
1 teaspoon vanilla extract
3 tablespoons sour cream
1 cup blueberries, rinsed

1
Sift all the flour, salt, sugar and baking powder in a large bowl.
2
In a medium bowl, mix the mashed bananas, milk, sour cream and vanilla.
3
Pour the liquid ingredients into the dry and stir just until the flour is absorbed, but don't over-mix.
4
Spray a large pan with non-stick cooking spray and start to griddle the pancakes.
5
Drop the blueberries on top of the pancakes and flip them when bubbles form on the pancakes.
6
Serve warm with warmed pure maple syrup.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 3 teaspoons sugar, and more.

Yes, Blueberry-Bananas Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Bananas Pancakes

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