Monday, February 7, 2011

Blueberry Banana Pancakes

Pancakes are very popular around our house.  Over the years we've made hundreds of batches on weekend mornings, sometimes accompanied by bacon or fruit, sometimes on their own.  My recipe is based on the Joy of Cooking, and never fails.  

Every year for my birthday my sister gives me a gallon sized ziploc bag of the best Maine blueberries, frozen.  They are tiny and perfect and bear no resemblance to the big and somewhat tasteless blueberries you find at the grocery store.  I ration them throughout the year, only using them in recipes where they'll be fully appreciated.  These pancakes fit the bill.  


This recipe makes twelve, so I always halve it for two people.  I've heard they freeze and reheat well, but we never have leftovers.

1 1/2 cups flour
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
3 Tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla
1/2 cup fruit (optional)

Preheat griddle over two burners, just shy of medium.
In a large bowl, whisk together dry ingredients (flour through salt).
In a small bowl (I use a large measuring cup), combine wet ingredients (milk through vanilla).
Add wet ingredient to dry, and whisk until just combined.
Pour onto prepared griddle and then add fruit.  I find this works better than adding the fruit to your mix, because it ensures even distribution.
I was feeling a little daring, so our pancakes are a combination of blueberry and banana.  Other delicious additions are sliced strawberries, or diced apples tossed with cinnamon.  
When bubbled and dry on the edges, flip and cook until lightly browned.  

I recommend serving with a little butter and real maple syrup.  



  1. wow. those look so good. you are right about maine blueberries vs. supermarket ones. maine, or any wild blueberries are so much better. will you sleep over sometime and make me pancakes??

  2. And the best butter, of course, is Kate's Homemade, from Old Orchard Beach, Maine.

  3. I also should have specified New Hampshire maple syrup. Way better than Vermont.


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