These fluffy blueberry banana pancakes are made with vanilla Greek yogurt, milk, mashed banana, a touch of brown sugar, and loaded with fresh sweet blueberries. So good drenched in maple syrup.
In a large mixing bowl, mash banana. Whisk in egg, vanilla, milk, and yogurt.
Stir in dry ingredients until just combined. Gently fold in the blueberries. The batter will be slightly lumpy.
Add 2 tbsp of butter to a large non-stick pan over medium heat. Once it begins to sizzle, add 1/3 cup scoops of pancake batter, using the scoop bottom to spread out / smush down the pancake batter into larger perfect rounds.
Cook on medium to medium low, depending on your stovetop. Adjust the heat if the butter begins to blacken i.e. burn. Once you spot bubbles forming (usually 2-3 minutes), gently flip and let cook for another 2-3 minutes.
Add a little extra butter to the pan before pouring more pancake batter.
Serve with heaps of maple syrup.
Notes
Makes 10 good sized pancakes...which feeds my two kids! Double or triple for a crowd.