These easy strawberry banana pancakes are fluffy and tender, with fresh strawberries and delicate banana flavor. They are whipped up quickly and make an easy breakfast treat.
These pancakes are made with pieces of fresh or frozen strawberries and mashed bananas. The pancake base is perfectly soft and fluffy, with a delicate texture and light banana flavor.
It's a beautiful combination, along with juicy strawberries. Using ripe bananas in the batter is essential because they mash well and bring the best flavor and natural sweetness. For another delicious pancake recipe, try sweet cream pancakes or sourdough pancakes!
Find the ingredient amounts for these strawberry pancakes written in the printable recipe card at the bottom of this post. Here is a rundown of what you will need:
- Bananas - one large extra-ripe banana. The riper it is, the sweeter and more flavorful it will be. When properly ripe, overripe bananas are also much easier to mash and incorporate into the pancake batter.
- Eggs - for structure.
- Granulated sugar - Not too much, as the banana will bring sweetness too.
- Vanilla + salt - extra flavor.
- All-purpose flour - The pancake's base.
- Baking soda and baking powder - the rising agents to make extra fluffy pancakes.
- Milk - to bind it.
- Melted butter - brings a little richness, and it's used for frying
- Vegetable oil - for frying the pancakes so the butter doesn't burn.
- Fresh or frozen strawberries.
- Griddle pan or large skillet.
Chop the strawberries into small pieces and set them aside. Whisk together the flour, baking powder, baking soda, and salt in a small bowl and set it aside.
In a large bowl, mash the banana well. Add sugar, eggs, melted butter and vanilla to the mashed banana and beat until combined.
Add in the dry ingredients and fold it into the wet ingredients along with the milk. The batter will be a bit lumpy from the banana.
Lastly, fold the strawberry pieces through the pancake mix.
Then grab a small measuring cup ready for portioning the batter.
Heat a hot griddle pan or skillet over medium heat, then add ½ teaspoon of butter and ½ teaspoon of vegetable oil and let it melt together, swirling the pan to distribute it. This needs to be nice and hot to cook the perfect pancake. Wait to add the batter until it's hot.
Dollop it around ¼ cup batter per pancake into the hot pan, spaced at least 2 inches/ 5cm apart.
Cook the pancakes for around 2 minutes on one side until small bubbles appear on the surface of the batter.
Use a thin spatula to flip the pancakes and cook the second side for 2 more minutes until golden brown. Repeat with the remaining batter.
Scoop the cooked pancakes onto a plate and stack them as they are cooked.
Serve the pancakes while hot, drizzled with pure maple syrup, and topped with fresh banana slices, strawberries, or other fresh fruit. You could also add on a dollop of strawberry compote and freshly whipped cream.
Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. They can also be frozen for up to three months in a freezer bag or freezer-safe container. The pancakes can be reheated in the microwave or in the oven.
These pancakes can be tweaked to bring in different flavors. For example:
- Instead of just using white flour, substitute half with whole wheat for some extra fiber.
- Use fresh berries like blueberries, raspberries, or blackberries.
- The milk can be almond milk, soy milk, oat milk, or whatever milk you prefer.
- Add chia seeds or ground flax seeds for some extra nutrients.
More delicious recipes
- 188g (1 ½ cup) all-purpose flour
- 25g (2 tablespoons) granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120g (about 1 large) overripe banana
- 2 large eggs
- 1 teaspoon of vanilla extract
- 240g (1 cup) milk
- 45g (3 Tablespoons) unsalted butter, melted
- 160g (1 cup) fresh or frozen strawberries, chopped
- Vegetable oil
- In a large bowl, mash the banana well. Add sugar, eggs, melted butter and vanilla to the mashed banana and beat until combined.
- Add the dry ingredients and fold them into the wet ingredients, along with the milk. The batter will be a bit lumpy from the banana.
- Lastly, fold through the strawberry pieces.
- Heat a hot griddle pan or skillet over medium heat, then add ½ teaspoon of butter and ½ teaspoon of vegetable oil and let it melt together, swirling the pan to distribute it. Once it's sizzling and hot, add the pancake batter.
- Dollop around ¼ cup batter per pancake into the hot pan, spaced at least 2 inches/ 5cm apart. Cook the pancakes for around 2 minutes on one side until small bubbles appear on the surface of the batter.
- Use a spatula to flip the pancakes and cook the other side for another couple of minutes until golden brown.
- Repeat with the remaining batter. Scoop the cooked pancakes onto a plate and stack them as they are cooked.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 672mgCarbohydrates: 57gFiber: 3gSugar: 16gProtein: 11g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist