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Banana Bread Pancakes with Blueberry Balsamic Syrup is a quick simple yet elegant brunch dish your whole family will love. A special treat for a week well done!
I don’t know about you but come Sunday I am ready for some rest and relaxation. Unfortunately, being a parent doesn’t allow a full day of curling up reading a new book and enjoying the sunshine. Chores do have to be done and errands that need to be taken care of. However, I always make time Sunday mornings for a simple brunch with the kids. Banana Bread Pancakes with Blueberry Balsamic Syrup has turned into one of my family’s favorite brunch dish. Oh, and bonus, leftovers can be toasted in the toaster for quick breakfast during the school week!
Like many families with kids, I too, have considered buying stock in bananas. Every week I go to the grocery store and the basics on my list are milk, eggs, bread, and bananas. It is a complete travesty if we forget the bananas. With that being said, it seems like the first few days the kids eat them constantly, then the poor bananas get forgotten about.
So, what do you do with those leftover banana’s? Banana Muffins, Bread, even banana pudding are all great options, but the truth is all those take time, a luxury most people don’t have. Yes, there is always the option of just throwing them out but remember the goal for this year is to minimize food waste.
I noticed how much I was wasting. I even attempted to only pick up 4-5 at the store but my daughter insisted we needed more. That she was “Bananas for bananas!” So again, they went ripe.
Then one day we were goofing around in the kitchen making pancakes and I thought, “Hey why not add the bananas!” Over time and weekends, the recipe took form, more butter, less milk, Simply Organic Pumpkin Spice Organic, 1.94 Ounce instead of the traditional cinnamon and nutmeg. Banana Bread Pancakes became a go-to hit in my house.
But! The thing I love most about Banana Bread Pancakes for Sunday brunch is I work it into my meal plan. Every time I make pancakes I make a double batch, refrigerate what is leftover, and for the next week we have a simple, quick, toss in the toaster breakfast.
What goes better with pancakes than syrup! The Blueberry Balsamic Syrup recipe was developed the same way as the Banana Bread Pancakes. I had blueberries about to go bad, so I turned them into syrup, then over time more flavors got added the mixture of brown and granulated sugar and eventually, the recipe took form.
The combination of the sweet buttery Banana Bread Pancakes paired with the tart and zesty Blueberry Balsamic Syrup is the perfect marriage for any brunch gathering! My favorite part about this syrup is it can be made in advance and refrigerated until ready to use.
So, if you are looking for a simple, flavorful, delectable, savory, sweet combo for brunch look no farther then this Banana Bread Pancakes with Blueberry Balsamic Syrup.
Now all that is left is for you to pour yourself a drink, crank up the tunes, and get to cook’n!
Banana Bread Pancakes
- 2 ripe bananas
- 1/4 tsp Vanilla
- 1 tbsp pumpkin spice
- 1/2 cup milk
- 2 large eggs beaten
- 3 tbsp unsalted butter melted and slightly cold
- 2 1/4 cups All-Purpose Flour
- 1/4 cup granulated sugar
- 1/8 cup brown sugar packed
- 2 tbsp baking powder
- 1 tbsp baking soda
- 1/2 tsp salt
- In a food processor place all the ingredients (bananas, vanilla, pumpkin spice, milk, eggs, melted butter, flour, sugars, baking powder, and baking soda, salt) and blend until everything is well combined. ***Batter is thick the consistency of cake batter.
- Heat a nonstick griddle to 325 degrees or you can use a large frying pan over medium heat. Using a ¼ cup measuring cup pour batter on to griddle or frying pan, making individual pancakes.
- The pancakes are ready to flip when they are a little dry around the edges and start to form little bubbles, only takes about 2 minutes Flip and cook on the other side until golden brown and cooked through. (It’s approximately 2-3 minutes per side)
- Allow the pancakes to cool slightly before serving with your favorite toppings or spiced blueberry syrup!
Blueberry Balsamic Syrup
- 2 cups fresh blueberries
- 1/2 cups water
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp fresh ground nutmeg
- In a sauce pot, combine blueberries cook over medium heat until blueberries start to burst open. This takes a good 3-5 minutes
- Once they start to burst, add water, sugars, balsamic vinegar, and nutmeg in with the blueberries. Stir constantly for two minutes. If you don’t the sugars may burn to the bottom of the pot.
- When the syrup starts to slightly thicken it will begin to look glossy. It will also lightly coat the spoon.
- Allow to cool slightly and serve, or place in the refrigerator up to 3 days and warm before serving.
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