Banana and Blueberry Pancakes with Cinnamon Vanilla Butter
Servings 12 - 15 pancakes
Equipment
- Large Skillet or Griddle
Ingredients
Cinnamon Vanilla Butter:
- 2 tbsp softened butter
- ¼ tsp cinnamon
- ⅛ tsp vanilla extract
Banana and Blueberry Pancakes:
- 1½ cups of flour
- 2 tsp baking powder
- ½ tsp salt
- 3 bananas mashed well
- 1 egg slightly beaten
- 1¼ cups of milk
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1½ cups of fresh blueberries divided
Instructions
- Combine the butter, cinnamon, and vanilla in a small dish; mix until well combined. Set aside.
- Mix the flour, baking powder, and salt in a bowl until well combined.
- Mix the mashed banana, egg, milk, vanilla, and sugar in a separate bowl, until very well combined.
- Gently add the flour mixture to the banana mixture and stir until just combined. Pour in half of the blueberries and mix.
- Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet coated with cooking spray or butter.
- Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
- Carefully flip pancakes over; cook for 2 more minutes or until bottoms are lightly browned.
- Top with fresh blueberries, a dollop of cinnamon vanilla butter, and a drizzle of maple syrup. Enjoy.