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Banana Pancakes

I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.—Helen Dresen, Cross Plains, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    11 pancakes and 1-1/2 cups sauce


  • 1 can (6 ounces) pineapple juice
  • 1 tablespoon quick-cooking tapioca
  • 2 tablespoons sugar
  • 2 cups fresh or frozen blueberries, thawed
  • 1 cup biscuit/baking mix
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 medium ripe bananas, cut into 1/4-inch slices


  • For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.
  • For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce.

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