Blackberry Banana Pancakes

These fluffy berry banana pancakes are easy and delicious. Juicy blackberries add bursts of flavor to these berry banana pancakes.

Blackberry Recipes

A few blackberry recipes are always handy to have under your belt. When summer comes and blackberries are in season, they grow wild. If you happen to pick a large enough amount, they can be easily frozen to use through out the year.

These blackberry pancakes can use fresh or frozen blackberries.

The Berry Banana Pancake Recipe

This easy banana pancake recipe uses simple ingredients to create a delicate, flavorsome and fluffy pancake. Banana pancakes are a bit more delicate than other pancakes but the end result is worth it. A banana pancake is fluffy, but moist as well.

The ingredients are -

• Bananas - one medium extra-ripe banana. The riper it is, the sweeter and tasty it will be. Over ripe bananas are also a lot easier to mash and incorporate into the batter when properly ripe.
• Eggs - for structure
• Sugar - brown sugar fits well with the caramel notes of the banana.
• Vanilla + salt - extra flavor.
• All-purpose flour, baking soda and baking powder - The base and the rising agents of the pancake.
• Milk- to bind it
• Melted butter - brings richness and flavor.
• Blackberries - or berries of your choice. Frozen berries or fresh berries can be used.

The Berry Banana Pancake Batter

In a bowl, whisk together the flour, baking powder, baking soda and salt and set it aside.

In a seperate bowl, mash the banana up well. Add in the sugar, eggs and vanilla and beat until combined. Stir in the milk and fold in the berries.

Tip in the flour mixture and fold it into the wet mixture along with the melted butter. Don't beat the mixture, just gently fold it until combined. It will be lumpy and that is fine.

The Batter Color

As the pancake batter sits, it may change color to a greeny-purple. This is due to the reaction between the baking soda in the batter and the berries and is completely normal.

Cooking the Pancakes

Heat a pan over medium heat, then add in a dollop butter or vegetable oil and swirl the pan to distribute the fat. Use a ¼ cup to dollop ¼ cupfuls of batter into the pan, spaced at least 2 inches/ 5cm apart. The batter will begin to spread out naturally.

Cook the pancakes for around 2 minutes on one side before carefully flipping and cooking for a further 2 minutes on the other side until the pancakes are puffed and deep golden brown. Scoop the cooked pancakes onto a plate and stack them as they are cooked.

Serving the Blackberry Pancakes

Serve the pancakes while still hot, drizzled with maple syrup and topped with slices of fresh banana and fresh berries.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to three months. They can be reheated in the microwave or in the oven.

Looking for another pancake recipe? Try these fluffy sourdough pancakes or sweet cream pancakes.

This recipe is written using grams as the main measurement.

If you don't have a kitchen scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best, and most consistent results. *US cup sizes are smaller than metric cup sizes.