Banana and Blueberry Pancakes with Cinnamon Vanilla Butter
My son woke up one morning this week and asked if I would please make him pancakes for breakfast. How could I say no to my sweet boy? I went online in search of some tasty pancakes. I found these beauties over at The Comfort of Cooking that looked irresistible. I was happy to find a recipe that used up the three bananas that were over ripe on my counter and the fresh blueberries that needed to be used up. The pancakes were a huge hit with both of my kids – they gobbled them right up with smiles on their faces. Thanks for the recipe Georgia and for making breakfast a little more special this week for my kids.
Combine the butter, cinnamon, and vanilla together in a small dish; mix until well combined. Set aside.
Mix the flour, baking powder, and salt together in a bowl until well combined. In another bowl, mix the mashed banana, egg, milk, vanilla, and sugar together 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 that has been coated with cooking spray or butter. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with fresh blueberries, a dollop of the cinnamon vanilla butter, and a drizzle of maple syrup. Enjoy.