🧂 Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ripe banana
• ¾ cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• ½ cup fresh or frozen blueberries (if frozen, do not thaw)

📖 Instructions

🥣 Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt.

🥄 Combine Wet Ingredients
In another bowl, mix the mashed banana, milk, egg, vanilla, and melted butter until smooth.

🌀 Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently until just combined—don't overmix. Fold in the blueberries.

🔥 Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and grease lightly. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden.

🍽️ Serve
Stack them high and top with sliced banana, more blueberries, a drizzle of maple syrup, and a sprinkle of cinnamon or nuts if desired.

💡 Tips & Variations:
For fluffier pancakes: Let the batter sit for 5 minutes before cooking.
Vegan version: Use a flax egg (1 tbsp flaxseed + 3 tbsp water), plant milk, and oil instead of butter.
Add-ins: Mix in chopped walnuts, chia seeds, or a dash of cinnamon for extra flavor and texture.