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two banana pancakes topped with blueberries on white plate
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5 from 1 vote

Banana Pancakes with Sauteed Blueberries

These Easy Banana Pancakes with Sauteed Blueberries is the perfect recipe for breakfast or brunch. Stack them up and top them off with some maple syrup for the ultimate treat.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: banana pancakes
Servings: 12
Calories: 92kcal

Equipment

  • Skillet or Griddle

Ingredients

  • 1 cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large ripe bananas
  • 3 large eggs, lightly beaten
  • 2 teaspoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • additional maple syrup for serving (optional)

Instructions

  • Begin the recipe by preheating the oven to 200 degrees F. and add the 1 cup old-fashioned rolled oats into a blender or food processor and process until they resemble a coarse flour.
  • Add the ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, and pulse or blend for a few more times to mix all of the ingredients together. 
  • Mash the 2 large ripe bananas in a large bowl until smooth and then add the 3 eggs, 2 teaspoon maple syrup, 1 teaspoon vanilla extract and stir until all of the ingredients begin to come together.
  • Add the oat mixture to the banana mixture and fold the mixture using a rubber spatula until the pancake batter forms. 
  • Heat a large skillet or griddle over medium heat and melt 1 tablespoon of the butter to prevent sticking. Drop about ¼ cup of the batter per pancake onto the skillet or griddle. Cook the pancakes on each side until golden brown, about 2 to 3 minutes. Transfer to the warm oven and continue the process with the remaining batter, adding an additional 1 tablespoon of butter to the skillet or griddle if needed. 
  • To make the sauteed berries, set a dry medium skillet over medium-high heat. Add the 1 cup fresh blueberries and swirl the pan continuously to avoid sticking.
  • Continue heating the blueberries until they begin to change in color to a deep purple and begin to blister and slightly open. Gently press a few berries to burst them to form a liquid in the skillet.
  • Pour the berries over the pancakes, drizzle with some additional maple syrup, and serve immediately. Pair these pancakes with a side of bacon, breakfast sausage, eggs, or freshly cut fruit for a complete meal. Enjoy!

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 161mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg