Blueberry Banana Pancakes

From Geoff Last

2015 Nov/Dec

There are few breakfast foods more comforting than pancakes and real maple syrup. I often make a double batch, as they make great leftovers for weekday breakfasts, especially if you have kids. Pop one in the toaster on a low setting and you’re good to go.


  • 1/2 c. unbleached white flour
  • 1/2 c. whole wheat flour
  • 1 T. baking powder
  • 1/2 t. baking soda
  • 1/2 t. ground cinnamon
  • pinch of salt
  • 1 c. buttermilk
  • 2 T. melted unsalted butter
  • 1 large (or 2 small) ripe to overripe bananas
  • 1 t. vanilla
  • 2 T. maple syrup
  • 1 c. blueberries
  • butter for cooking
  • maple syrup for eating


Whisk all the dry ingredients together in a medium bowl and set aside. Place the remaining ingredients, except the blueberries, in a blender and purée until smooth. Add the banana mixture to the dry ingredients and stir until well combined. Cover the mixture with a kitchen towel and allow to rest for 30 minutes and up to an hour (this will give slightly fluffier pancakes). Preheat the oven to 150°F. and place a heat-proof platter inside. To cook the pancakes, I prefer a good non-stick skillet, but there are those who swear by cast iron. Your call. Preheat the skillet to medium and add a small pat of butter to the pan. Using a large spoon drop roughly 1/3 cup of batter into the pan for each pancake, then drop about 8 blueberries on top of each one – too many will make them soggy – and cook for a few minutes per side. You can often tell when they are ready to flip when small holes start to form on the surface. Keep the cooked pancakes warm in the oven until all the batter is used. As the pan heats up, you may have to drop the heat to medium-low to avoid burning them.

Serve the pancakes with warm maple syrup. If you want to kick up the decadence level, you can top them with mascarpone cheese and toasted pecans, then warm maple syrup. I suggest going for a long run after this combo – after you’ve digested. Makes about 10 5-inch pancakes.