Pancakes are one of the only “baking-type” recipes that I know by heart. I can mix together the ingredients by eyeballing them. It’s one of the only recipes that I can make by “feel.” A lot of cooking recipes are kinda easy to do that with but when you’re talking about ratios of baking powder and flours, it’s a bit tougher. But please don’t ask me to bake a cake by heart or biscuits, no can do!
I made a version of these pancakes one morning when my husband was craving something fluffy and we had bananas and blueberries on hand. I like to add fruit, especially heavier fruit, to pancakes when I’ve already poured them out onto the skillet. This allows more control in terms of how many banana slices are gonna be in each bite/pancake.
The blueberry sauce is delicious and super flexible. It is deliciously tart and sweet so I kinda favor this over maple syrup!
Banana Pancakes with Blueberry Sauce
- Blueberry Syrup:
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 cup blueberries
- 2/3 cup water
- 1/3 cup sugar
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup yogurt
- 1/2 cup water
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon pure vanilla extract
- Butter or oil, for making pancakes
- 2 bananas sliced
- To Make the Blueberry Syrup: In a small bowl, whisk together one tablespoon cornstarch and one tablespoon water. This will create a slurry and will thicken the sauce a bit later on.
- To a small saucepan, set over medium-low heat, add the blueberries, water, sugar and salt. Bring to a simmer and then add the cornstarch and water mixture. Cook for about 2 to 3 minutes, until blueberries have softened and the sauce has thickened.
- To Make the Pancakes: Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a measuring cup or small bowl, measure out the yogurt. Whisk in the water, egg, melted butter and vanilla until smooth.
- Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
- Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes.
- Using a 1/4 cup measure, drop circles of batter onto your skillet. Add the slices of banana to the surface of the pancakes. I added about 2 to 3 slices per pancake. Don’t be shy to take your spatula and help shape the pancakes into circles.
- Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with blueberry sauce.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.