So here's a question for you: do you like fruit? I sure hope the answer is yes because I just realized that, with the exception of some french fries, every recipe I have posted so far this month has fruit in it. Spoiler alert: the next two recipes I have planned most definitely have fruit (but also ice cream, so stick around). I just can't help it. Fruit goes so well in everything I love, and it goes particularly well in pancakes. I will say, my all time favorite pancakes are still chocolate chip but a close, close second is blueberry. Or banana. And if I have a stroke of genius and decide to put them together, blueberry banana!
A few weeks ago, The Kitchn posted an article about 5 ways to infuse maple syrup. And ever since I saw it, I have had syrupy soaked pancakes floating around in my mind. I really want to try all of the variations they suggested (black peppercorns and cinnamon!) but the one that caught my eye first was peanut butter maple syrup. I know lots of people that love to put nut butters on pancakes and, while it always sounds like a good idea, I actually really don't like it. Something about doughy pancakes and sticky, thick peanut butter makes me feel like my mouth is being cemented shut. But the flavor of roasted nuts with the consistency of maple syrup? That I can get behind.
I'm sure I've gone on some sort of peanut butter rant on here before but just in case not, let me catch you up. I hate it. But almond butter is a whole other story. I eat so much almond butter that I'm pretty sure my body is 90% almond butter at this point. So I took the peanut butter syrup idea, subbed in almond butter and boy oh boy, I was not disappointed.
This pancake recipe is a variation of my standard favorite pancake recipe. It uses buttermilk which, in my opinion is non-negotiable in pancake making. It gives them unparalleled fluffiness and a little bit of tang. And on the same not-overly-sweet note, it uses honey instead of sugar which gives it just the slightest hint of sweetness that I love. They are the perfect light, fluffy canvas to set you up for all sorts of add-ins (bluebs and bananas, obviously) and maple syrup experiments.
Blueberry Banana Pancakes with Almond Butter Maple Syrup
| Ingredients |
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 3/4 cups whole milk
- 2 eggs
- 1 tsp. honey
- 2 tbsp melted butter, cooled
- 1/2 cup blueberries
- 1 banana, sliced
For the syrup:
- 1/2 cup maple syrup
- 1-2 tbsp. almond butter
| Instructions |
In a small saucepan over medium heat, combine maple syrup and almond butter. Bring to a boil, whisking often and cook for 3-4 minutes. Remove from the heat and set aside. If the syrup sits for a while, it will separate so just be sure to give it a good shake or stir before serving.
In a large bowl, combine the flour, baking powder, baking soda and salt.
In a separate bowl, whisk the buttermilk, whole milk, eggs and honey. Add in the melted butter and whisk until smooth.
Add the wet ingredients to the dry and and whisk to combine. It's ok if there are still a few lumps. Let batter rest for 10 minutes.
Heat a large non stick skillet over medium heat. Brush with a light coat of oil, non-stick spray or butter. Working in batches, ladle between 1/4 and 1/2 cup batter into the pan (depending on the size you want) per pancake. Arrange blueberries and sliced bananas on top of each pancake, pressing lightly into the batter. Cook until bubbles begin to form on the top, flip and cook until golden brown, about 2 minutes per side.
Transfer the pancakes to a large plate or baking sheet covered with foil. Repeat with remaining batter. Top pancakes with additional blueberries and bananas, if desired, and serve with warm almond butter maple syrup.