These pancakes are a delightful twist on the classic breakfast favorite, combining the natural sweetness of bananas and the burst of blueberries.
Combine the milk and vinegar in a small bowl and let it sit for 5 minutes to curdle.
This creates a buttermilk substitute, which helps make the pancakes fluffy.
In a large bowl, mix together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Mash the banana in a separate bowl and add it to the milk mixture.
Using a ripe banana enhances the sweetness and flavor of the pancakes.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Overmixing can result in dense pancakes, so mix just until the ingredients are incorporated.
Heat a griddle or frying pan over medium heat and lightly grease it with butter or oil.
Ensure the pan is evenly heated to cook the pancakes uniformly.
Pour 1/4 cup of batter onto the griddle for each pancake. Sprinkle a few blueberries on top.
Adding blueberries directly to the batter ensures they are evenly distributed.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Cook on medium heat to prevent burning and ensure the pancakes cook through.
Serve warm with your favorite toppings such as syrup, butter, or additional fruit.
For a healthier option, top with Greek yogurt and a drizzle of honey.
Continue in our app for the best experience
