Blueberry Banana Happy Face Pancakes Recipes

BANANA BLUEBERRY PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt.
• Add eggs, milk, butter, bananas and vanilla.
• Stir until well blended and smooth.
• Fold in blueberries.
• Spoon about 1/3 cup of batter onto greased, preheated griddle or skillet.
• Once bubbles begin to appear in the batter, flip only once.
• Cook until the pancakes until light brown color.
• Remove from heat and serve.
• Tip: Can be served with whipped cream, maple or blueberry syrup and powdered sugar.

BLUEBERRY BANANA HAPPY FACE PANCAKES

Steps:

• Stir first four ingredients in medium bowl.
• Make a well in the center.
• Beat next four ingredients in a small bowl.
• Add to well.
• Stir until just moistened.
• If you are adding the blueberries to the batter, fold them in now.
• Pour 1/4 cup into non-stick frying pan for each pancake.
• Cook for about 30 seconds.
• I you did not add blueberries to batter, arrange blueberries on pancakes in a happy face.
• Turn pancakes over when edges start to dry and bubbles break on the surface.
• Cook until golden.

BLUEBERRY AND BANANA PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt in a large bowl.
• Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
• Gently fold in the blueberries.
• Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
• Once bubbling throughout on surface, turn over and cook until done.

BLUEBERRY BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mash the bananas until they reach a liquid state.
• Whisk in the eggs.
• Heat butter or oil in a large skillet over medium heat.
• Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
• Allow to cool for a minute. Serve warm.
• Enjoy!

BANANA BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BANANA BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Wisk flour, baking powder, baking soda and salt together. Set aside. Lightly beat egg and add honey, vanilla extract, buttermilk and melted butter. Lightly fold in banana. Pour wet mixture in to dry ingredients. Wisk only until combined. Lumps are okay. Don't overmix or pancakes will be tough. Using a small amount of oil or butter in skillet pour out about 1/4 cup batter and drop 3 or 4 blueberries (or to your taste) on top. Flip when bubbles appear.

BLUEBERRY-BANANA PANCAKES

Steps:

• Mix dry ingredients together in a medium-size bowl. In a separate bowl, beat eggs with 2 1/2 cups milk and the melted butter.
• Add wet mixture to dry ingredients and mix gently with a wooden spoon. Add more milk if mixture is too thick. Gently fold in blueberries.
• Heat a griddle, adding a small pat of butter. Ladle batter onto hot griddle and place three or four slices of banana on each pancake. Cook until tops are dimpled with tiny bubbles, then flip and finish cooking for a minute longer. Serve with butter and maple syrup.