Banana Pancakes with Blueberry Syrup

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In the winter a good hot breakfast is the way to start the morning.  These hearty, fruity and delicious pancakes will keep you going all day.

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The pancakes are made with buttermilk (my favorite liquid to use), and mashed ripe bananas.  The syrup is made by simmering fresh or frozen blueberries with a little lemon zest, then straining out the juice and combining it with maple syrup.  Pour over the hot pancakes along with more blueberries.  Or if you prefer a more jam-like topping, skip the straining step and add the syrup to the cooked blueberries.  I rather liked the look of the syrup with the blueberries sprinkled around it for photographic purposes, but both ways taste wonderful.

Take a bite and enjoy the day!

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Banana Pancakes with Blueberry Syrup
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-3/4 cup buttermilk
  • 4 large eggs
  • ¼ cup butter, melted and cooled
  • ¾ cup mashed very ripe bananas
  • Cooking oil as needed for pan
  • Blueberry Maple Syrup:
  • 4 cups fresh or frozen blueberries
  • 1 teaspoon grated lemon rind
  • 1 cup pure maple syrup
  • For Garnish: additional blueberries and/or powdered sugar, if desired
  1. For pancakes: Combine the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. In a separate bowl, blend the buttermilk, eggs, and butter with a whisk until well combined. Add mashed bananas and mix well.
  2. Make a well in the dry ingredients and add the liquid ingredients all at once. Stir by hand with a rubber scraper just until the batter is evenly moistened.
  3. Heat a griddle over medium-high heat and oil it lightly. When hot, drop the pancake batter using a ¼ cup measure, leaving the pancakes a couple inches apart. Cook until bubbles appear on top and the edges are set, about 2 minutes. Carefully flip pancakes over and finish cooking on the other side, another 2 minutes or until nicely golden. Serve at once, dusted with powdered sugar if desired, and served with the blueberry syrup and additional blueberries.
  4. To make the blueberry syrup: Have the syrup ready before you begin the pancakes. Combine the blueberries and grated lemon rind in a saucepan and simmer over medium heat, stirring until most of the juice has been released and the mixture develops a sauce-like consistency, about 10 minutes. At this point you can prepare the syrup/topping two ways: for a more syrup-like topping, strain the blueberry mixture through a fine mesh sieve into a clean saucepan and press out all of the juice. Return the juice to a simmer and add the maple syrup. Simmer for another 10 minutes. Or if you prefer a more fruity texture, simply skip the straining and just add the maple syrup to the cooked blueberries and lemon zest and cook until it has a soft jam-like texture.

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4 Responses to Banana Pancakes with Blueberry Syrup

  1. January 27, 2016 at 2:47 pm #

    These look great ! This is not a recipe to do on a weekday–I am thinking more weekend where you have more time or a snowday–just have to prepare to have all the ingredients on hand if it’s a snowday !

    • January 27, 2016 at 3:02 pm #

      Definitely a weekend breakfast!

  2. January 27, 2016 at 6:04 pm #

    these look great, Debbie. Sometimes we have pancakes similar to this for dinner — along with either bacon or sausage. Seems I NEVER have time in the morning! My STASH of frozen local blueberries is down to the last 2 cups so they’ll be gone before long. Might even make some this weekend!

    • January 27, 2016 at 9:32 pm #

      Thanks, Shirley! Bill loves having breakfast for dinner too.

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