Banana And Blueberry Pancakes With Cinnamon & Vanilla Butter

Two of my favorite fruits in one pancake! Bananas add natural sweetness while blueberries bring little bursts of flavor in every bite, making these pancakes both comforting and fresh. They’re fluffy, satisfying, and just indulgent enough to feel special without being complicated.

The cinnamon-vanilla butter is what really takes these pancakes over the top. Melting slowly into the warm stack, it adds a subtle spice and richness that turns an everyday breakfast into something memorable.

We love breakfast around here, and I’m always looking for simple ways to change up classic pancakes — this is one of those combinations that instantly became a favorite and still holds up years later.

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/4 cups fat-free milk
  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw)
  • maple syrup, optional
  • powdered sugar, optional
  • cinnamon-Vanilla butter
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Method

For cinnamon-vanilla butter:

Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside.

For pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.

Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 capfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.

Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.

Some recipes stay with you not because they’re trendy, but because they were made with love and shared often.

Enjoy!

Originally created years ago, this recipe still belongs at my table — and here.