Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
Wet Ingredients and Add-ins
- 2 eggs
- 2 cups milk
- 2 bananas, sliced
- ½ cup blueberries
For Cooking
- 2 tablespoons unsalted butter
- ½ tablespoon olive oil
Instructions
- Prepare the batter: In a large mixing bowl, stir together the flour, baking powder, sugar, salt, eggs, and milk until just combined. The batter should be lumpy; avoid overmixing to ensure fluffy pancakes. Gently fold in the sliced bananas and blueberries.
- Heat the pan: Place a large nonstick skillet over medium heat. Add 2 tablespoons of butter and half a tablespoon of olive oil to the pan. Allow the butter to melt and the pan to become hot.
- Cook the pancakes: Pour ¼ cup of pancake batter into the pan for each pancake. Cook until bubbles form on the surface and the bottom side is golden brown, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, until the other side is golden brown as well.
- Repeat and serve: Repeat the cooking process for the remaining batter, wiping the pan clean as needed between batches to prevent sticking or burning. Serve pancakes warm with fresh blueberries and maple syrup.
Notes
- Be careful not to overmix the batter to keep the pancakes light and fluffy.
- You can substitute the milk with a plant-based milk alternative if preferred.
- To keep pancakes warm while cooking the remaining batches, place them on a baking sheet in a low oven (about 200°F or 90°C).
- Using a combination of butter and olive oil helps prevent burning and adds flavor.
- For an extra burst of flavor, add a dash of cinnamon or vanilla extract to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
