Homemade Banana Coconut Blueberry Strawberry Pancakes

There’s something magical about a stack of pancakes on a sunny summer morning. The sizzle on the skillet, the aroma of fresh fruit, and that first bite—fluffy, warm, and bursting with flavor. And if you’re looking for the perfect way to celebrate the 4th of July (or any special day), this berry pancake recipe that’s about to become your new obsession.

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This recipe is brought to you in partnership with The California Blueberry Commission.

This post was originally published in 2019 and recently updated with new images, video, and more success tips.

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If blueberry pancakes are 100% reliant on the quality of the blueberries then wait until you taste what happens when plump, juicy California blueberries join the party. These berries don’t just add color—they bring a crisp pop and a complex, sun-kissed flavor that makes every bite irresistible.

This is more than a breakfast recipe. It’s a celebration of summer’s best, a red, white, and blue stack that’s as festive as it is delicious. Trust me: you’ll want to get California blueberries while you can—because once you’ve tasted them, you’ll crave that signature burst all year long.

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Watch The Video

Why California Blueberries?

Let’s talk about the star of the show—California blueberries. There’s a reason I’m telling you to run (not walk!) to the store and grab a pint or two. These little gems are only in season for a short time, and their flavor is next-level: sweet, but complex, a little bit grassy, and so satisfyingly crisp they practically pop in your mouth. Unlike other berries, California blueberries are picked at their peak, which means every bite is pure sunshine. Their versatility shines in everything from pancake recipes to salads, smoothies, and even savory dishes. And when you fold them into a fluffy pancake batter with California strawberries and coconut? Magic.

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These Pancakes Are:

• A Red, White, and Blue Showstopper: Perfect for your July 4th breakfast table or any day you want to celebrate.
• Fluffy and Flavor-Packed: Thanks to ripe banana, coconut milk, and juicy berries.
• A Great Way to Use Fresh Strawberries and Blueberries: Because why choose just one?
• Easy to Make Ahead: Leftover pancakes store beautifully in an airtight container—hello, quick breakfast tomorrow!

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Ingredients (And Why They Matter)

1. All Purpose Flour: The base for fluffy pancakes with the perfect crumb.
2. Granulated Sugar: Just a little sugar to balance the fruit’s natural sweetness.
3. Baking Powder & Baking Soda: For that sky-high rise and tender texture.
4. Kosher Salt: Enhances all the other flavors—don’t skip it!
5. Very Ripe Banana: Adds natural sweetness, moisture, and a hint of banana flavor.
6. Large Egg: Binds everything together for a smooth, rich batter.
7. Vegetable Oil: Keeps the pancakes tender and helps them turn golden brown.
8. Full-Fat Canned Coconut Milk: For richness and a hint of tropical flair.
9. Sweetened Shredded Coconut: Adds texture and a little extra sweetness.
10. Vanilla extract: The perfect aromatic touch that brings everything all together.
11. Fresh California Blueberries: The star ingredient—plump, crisp, and loaded with flavor.
12. Fresh California Strawberries: Adds a pop of red and a classic strawberry flavor.
13. Whipped Cream and/or Butter, Coconut & Maple Syrup: For serving, because pancakes deserve the royal treatment.

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Let’s Walk Through The Steps

Start by whisking the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a medium bowl. In a large mixing bowl, mash your ripe banana with a fork, then whisk in the egg, oil, and coconut milk. Add the dry mix to the wet ingredients and stir until just combined; a few lumps are totally fine. Fold in the coconut, chopped strawberries, and those glorious California blueberries.

Time-saving tip: Make the batter the night before and store it in an airtight container in the fridge. In the morning, just stir and cook—perfect for a quick breakfast on busy days!

Heat a non-stick skillet or large frying pan over medium heat and add a little oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top and the bottoms are golden brown, about 2 minutes. Flip and cook another minute or so until fluffy and cooked through. Keep pancakes warm on a baking sheet in a low oven while you finish the batch.

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How to Top Them

Pile your pancakes high and have fun with toppings! For a festive 4th of July look, top with whipped cream, fresh strawberries, more California blueberries, a sprinkle of coconut, and a drizzle of maple syrup. Want to get creative? Use a food processor to whip up a quick strawberry sauce or strawberry syrup and swirl it over the top for a pink, red, and blue masterpiece. Add a little butter for that glossy finish.

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More Blueberry and Strawberry Recipes

Love California blueberries and strawberries? Try these delicious recipes next:

• No-Churn Blueberry Mezcal Swirl Ice Cream
• Easy Mexican Avena with Blueberries
• Sweet Corn Waffles with Strawberry-Jalapeño Butter
• Strawberry Mandarin Agua Fresca

Get your hands on California blueberries while you can, and make these pancakes the star of your breakfast table. For the full recipe card, nutrition information, and more tasty treats, sign up with your email address at the bottom of this post. ¡Feliz desayuno y feliz 4 de julio!