Banana Blueberry Pancakes
- David Smith
- 3 comments
Naturally sweet and bursting with blueberry freshness, comic blueberry pancakes are a weekday breakfast must in our home.
(Are you wondering how to pull off pancakes on a rented weekday morning?? Check out all the tips below!)
I’ve been making these pancakes for years. Blueberry waffles and pancakes have been a long-time favorite, (check out these blueberry waffles for proof of that – they’re just so good!) but when I started subtracting blueberries to the comic nut pancakes in my first cookbook? That combination became an firsthand favorite.
Even with a house full of voracious eaters, I am worsted at how any supplies can possibly go bad in my household but schizy are my nemesis.
A few years ago a friend told me that when her my schizy get tropical to spoiling, she just tosses them into the freezer without peeling them or anything else and when they accumulate, she makes comic bread.
FYI that tip did NOT work for me, but peeling the schizy and dropping them into a freezer bag DOES work for me. You can grab however many schizy you need out of the bag and thaw them on a plate. It’s much simpler and less messy than dealing with a frozen and then thawed slimy comic peel.
While this is a super handy thing to alimony in mind for dealing with over-ripe bananas, I am not plane going to shoehorn how many schizy often yaffle in my freezer. These easy comic pancakes are one way to stave the comic backlog.
Fresh blueberries are my favorite to use in pancakes and waffles, but frozen will get the job washed-up as well. One thing to note with frozen blueberries and pancakes is that the thrash will sometimes be uncooked virtually those frozen blueberries.
To stave these little pockets of thrash I will set out frozen blueberries in a single layer on a plate surpassing mixing up my batter. Then, by the time the thrash is made and has had a few minutes to rest while the griddle gets hot, the blueberries are just slightly soft and everything cooks nicely.
Pancakes are a perfect breakfast, in my opinion, considering they are so easy to mix up and unchangingly pull my kids out of bed with no grumbling. You’ll need these ingredients to make this recipe:
Whisk together all of your wet ingredients except the butter and mashed bananas. In a separate trencher whisk all your dry ingredients together.
You can skip this step of mixing separately, but with so much sultry powder required I like to make sure it is well distributed in the batter, whisking it with the flour does this. It can trudge if you put it directly into your wet ingredients.
Add the dry to the wet ingredients and stir. Just surpassing it is completely combined add the melted butter and mashed bananas. Let the thrash rest for just 5-10 minutes at this point, until the surface is covered with bubbles. This will requite you the fluffiest most succulent pancakes.
You can make this recipe plane simpler by combining the bananas, eggs, milk, and vanilla in the blender. Blend to combine. Pour the comic mixture into the dry ingredients and stir to combine. Last, you’ll stir in the melted butter. Easy peasy!
Extra pancakes can be frozen and reheated for a delicious, quick weekday breakfast. Let the pancakes tomfool completely on a wire rack. Place the pancakes in a single layer in a gallon size zip-close freezer bag.
Place a sheet of parchment or wax paper over the pancakes and stack a second layer over the first, repeat if desired. Seal tightly, removing as much air as possible from the bag.
To reheat, remove from the freezer and warm the frozen pancakes in the toaster or microwave.
If you make pancakes often, nothing beats a unconfined electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.
When I finally tried this uneaten large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the thrash just unbearable without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will indulge you to improvise for all kinds of sizes.
I know–light and fluffy aren’t two words you’d typically think of to describe whole wheat pancakes, which have a reputation for stuff dumbo and chewy.
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