BLUEBERRY AND BANANA PANCAKES
Make and share this Blueberry and Banana Pancakes recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in a large bowl.
- Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
- Gently fold in the blueberries.
- Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
- Once bubbling throughout on surface, turn over and cook until done.
BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
BANANA PANCAKES WITH BERRIES
Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight., For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened., Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. , Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 414 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 635mg sodium, Carbohydrate 75g carbohydrate (46g sugars, Fiber 4g fiber), Protein 8g protein.
BUTTERMILK BLUEBERRY PANCAKES
Steps:
- In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
BLUEBERRY-BANANA COFFEE CAKE
This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.
Provided by Lena
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
- Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
- Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
- While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56.9 g, Cholesterol 38.3 mg, Fat 17.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 216.2 mg, Sugar 38.2 g
BANANA BERRY PANCAKES
Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 9.6 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 210.6 mg, Sugar 15.7 g
BUTTERMILK BANANA PANCAKES
These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Provided by TicklingYourTastebuds
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g
BANANA BLUEBERRY PANCAKES
A few weeks ago I was watching an episode of Jon and Kate Plus Eight that included a recipe for similar pancakes. After searching for the exact recipe, I decided to make up one of my own. This tasty, quick and easy recipe will please the entire family.
Provided by SweetLittleNicki
Categories Breakfast
Time 15m
Yield 6 Pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder and salt.
- Add eggs, milk, butter, bananas and vanilla.
- Stir until well blended and smooth.
- Fold in blueberries.
- Spoon about 1/3 cup of batter onto greased, preheated griddle or skillet.
- Once bubbles begin to appear in the batter, flip only once.
- Cook until the pancakes until light brown color.
- Remove from heat and serve.
- Tip: Can be served with whipped cream, maple or blueberry syrup and powdered sugar.
BUTTERMILK, BANANA, BACON PANCAKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
- Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.
BANANA BLUEBERRY BUTTERMILK PANCAKES
These are delicious! Light and fluffy with banana's and bluerries cooked right in. This recipe works fine without the fruit if you don't have any on hand. Serve warm with butter and maple syrup! Yum!
Provided by cherylf
Categories Breakfast
Time 20m
Yield 8 pancakes, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Wisk flour, baking powder, baking soda and salt together. Set aside. Lightly beat egg and add honey, vanilla extract, buttermilk and melted butter. Lightly fold in banana. Pour wet mixture in to dry ingredients. Wisk only until combined. Lumps are okay. Don't overmix or pancakes will be tough. Using a small amount of oil or butter in skillet pour out about 1/4 cup batter and drop 3 or 4 blueberries (or to your taste) on top. Flip when bubbles appear.
BANANA BUTTERMILK PANCAKES
These banana pancakes are so fluffy and yummy, you won't be able to stop eating them...great with whipped butter. (Note: cook time listed is for each pancake)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 16m
Yield 3 cups batter (approx)
Number Of Ingredients 12
Steps:
- Preheat a griddle or frypan to med-high heat.
- In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt.
- In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan.
- Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
- Keep warm in the oven.
BANANA BUTTERMILK PANCAKES
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Provided by Irmgard
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1
BLUEBERRY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, blueberry
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 3
Steps:
- In a large bowl, mash the bananas until they reach a liquid state.
- Whisk in the eggs.
- Heat butter or oil in a large skillet over medium heat.
- Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
- Allow to cool for a minute. Serve warm.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
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