Banana Blueberry Pancakes (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups (300g) all-purpose flour

02 - 1/4 cup (50g) granulated sugar

03 - 2 teaspoons baking powder

04 - 1 teaspoon baking soda

05 - 3/4 teaspoon salt

06 - 1/2 teaspoon ground cinnamon

07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 2 large eggs, at room temperature

09 - 2 1/4 cups (511g) whole milk, at room temperature

10 - 1 cup (227g) very ripe mashed banana

→ Mix-ins and Toppings

11 - 1 pint (292g) fresh blueberries, washed

12 - 2 firm bananas, sliced into rounds

13 - 1/2 cup (113g) butter, for cooking

14 - Pure maple syrup, for serving

# Instructions:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

02 - In a separate bowl, lightly beat the eggs. Add the milk and mashed banana, mixing until well combined.

03 - Pour the wet ingredients into the dry ingredients. Stir just until combined, then fold in the blueberries and sliced bananas.

04 - Heat a buttered skillet or griddle. Pour batter by 1/3 cupfuls, cooking until bubbles form (about 2 minutes). Flip and cook another 1-2 minutes until golden.

# Notes:

01 - Pancakes can be frozen between layers of wax paper in a freezer bag for up to 2 months

02 - Reheat in a 375°F oven for 6-8 minutes or microwave for 40 seconds

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