Last weekend, a serious hankering for pancakes struck. So, what’s a girl [with 5 pounds of blueberries in her freezer] to do, but make blueberry pancakes? These pancakes ended up being a clean-out-your-fridge/freezer/fruit bowl sort of meal, but with how well the blueberries, banana, and Greek yogurt complement each other, you’d never guess it!
Instead of slicing banana on top of the pancakes (and as I’m typing it, I’m wondering why I didn’t do this in addition…hindsight is 20/20, huh?), I whipped it up in a blender so that each bite of pancake is infused with fragrant banana flavor. The banana also keeps these pancakes incredibly moist – so moist, in fact, that you don’t even need syrup! Meanwhile, the Greek yogurt helps thicken the batter while still keeping the pancakes feeling light and fluffy.
Pancake hankering satisfied. 🙂
Now, so that I can reclaim some freezer space, what are your favorite recipes that use frozen blueberries? I could use some suggestions!
- 1 1/2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 banana
- 4 ounces Greek yogurt
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries (fresh are preferable, but frozen will work)
- 1-2 tablespoons butter or margarine for frying
- In a large bowl, sift together the dry ingredients. Pour in the buttermilk and mix until just combined.
- Place the banana, Greek yogurt, egg, and vanilla in a blender and blend until smooth. Stir the mixture into the bowl with the other ingredients. Mix in the blueberries.
- Heat 1 tablespoon of butter or margarine in a skillet (or on a griddle) over medium for 1-2 minutes. Once the surface is hot enough that a sprinkle of water sizzles upon contact, scoop the batter into the pan, about 1/4 cup per pancake. When bubbles appear throughout each pancake, flip onto the other side and cook until golden brown. Melt an additional 1-2 teaspoons of butter or margarine in between batches as needed.
Those pancakes look sooo delicious … I think I will get some blueberries at the market:))
Thanks! Let me know if you try them 🙂
Clean-out-the-pantry recipes are always the best. These look so good!
Aren’t they?! That’s how some of my favorite recipes have come about!
Yum!!! I also really like the idea of whipping the banana into the batter, rather than just slicing it on top! I’ll keep that in mind the next time I make pancakes!
I’m going to do both next time! But yes, putting banana in the batter is a great way to use up overripe (read: unattractive) bananas and make super tasty pancakes 🙂
Yum. They really look light with all the little holes – almost like lacework!
The lace comparison hadn’t occurred to me – I like it! The holes don’t go all the way through, of course…these pancakes are light, but not *that* light!
Love that these are healthier, and blueberry and banana are a pancake match made in heaven!
Thanks! I also appreciated that these are simultaneously healthy and delicious – and I really enjoyed that I didn’t lapse into a sugar coma after eating a stack of them 🙂
These look delicious! I don’t know why, but I never seem to make pancakes. Waffles? Yup. French toast? Oh yeah. But for some reason not pancakes. I think I need to remedy that!
I’m the opposite – I still have yet to buy a waffle maker! I hope you get a chance to try these 🙂
A couple weekends ago my friend and I entrusted the mixing of pancake batter to a non-baker who got her teaspoon and tablespoon mixed up and dumped a TABLESPOON of salt into the pancakes. Not at all related to your recipe except that upon seeing this post, I decided I need to make yours to rid myself of the memory of those salty salty pancakes. Funny that yours don’t even need maple syrup whereas mine most definitely did. Love sweetening up my carbs with bananas and using greek yogurt in cooking!
Eesh, salty pancakes don’t sound appetizing at all! I bet she won’t make that mistake again, though 🙂 Let me know if you try these!