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Banana and Blueberry Pancakes with Cinnamon Vanilla Butter

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 - 15 pancakes
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Combine the butter, cinnamon, and vanilla in a small dish;  mix until well combined.  Set aside.
  2. Mix the flour, baking powder, and salt in a bowl until well combined.  
  3. Mix the mashed banana, egg, milk, vanilla, and sugar in a separate bowl, until very well combined.  
  4. Gently add the flour mixture to the banana mixture and stir until just combined.  Pour in half of the blueberries and mix.
  5. Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet coated with cooking spray or butter.
  6. Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
  7. Carefully flip pancakes over; cook for 2 more minutes or until bottoms are lightly browned.
  8. Top with fresh blueberries, a dollop of cinnamon vanilla butter, and a drizzle of maple syrup.  Enjoy.