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Overhead shot of a stack of three small pancakes topped with fresh blueberries and banana slices.

Baby Blueberry Banana Pancakes

Mashed banana and egg batter folded with blueberries, cooked into soft baby blueberry banana pancakes in 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium very ripe banana yields about 1/2 cup mashed
  • 1 large egg
  • 1/3 cup whole wheat flour (or all purpose flour) 42g
  • 1/3 cup blueberries
  • butter or oil for the skillet as needed

Method
 

  1. Warm skillet:

    Warm a large nonstick or well-seasoned cast iron skillet over medium to medium-low heat.

  2. Mash banana:

    Thoroughly mash the banana until nearly smooth; aim for about 1/2 cup.

  3. Beat in egg:

    Beat in the egg until well combined.

  4. Mix in flour:

    Mix in the flour just until no dry streaks remain.

  5. Fold in blueberries:

    Carefully fold in the blueberries; avoid overmixing.

  6. Melt butter:

    Add a small amount of butter or oil to the skillet and let it melt.

  7. Cook pancakes:

    Drop batter by 2-tablespoon portions (a cookie scoop works well) into the skillet. Cook until edges look set, roughly 2-3 minutes.

  8. Flip and finish:

    Flip and cook until fully done, about 2 more minutes.

  9. Cool before serving:

    Allow pancakes to cool before serving to a baby.