Full of fresh strawberries and ripe bananas, these Strawberry Banana Pancakes are a must make to change up your pancake routine! These fluffy pancakes will quickly become your new favorite recipe!
Learn how to make a fruit salad to serve alongside these delicious pancakes!
We all love regular pancakes, right? There is nothing better than a big stack of warm pancakes on a slow Saturday morning! Why not try out some new flavor combinations?
Strawberry and banana are one of the best fruit combinations out there! The natural sweetness from the strawberries and the banana make these pancakes a hit with the kids! Adding fresh strawberries and ripe bananas to pancakes takes regular pancakes to the next level! Adding strawberries to breakfast is so delicious! These strawberry waffles are so good too!
Pancakes are a favorite thing to make in my house! Try these blueberry oatmeal pancakes, mango pancakes, sourdough discard pancakes, self-rising flour pancakes, silver dollar pancakes, or this pancake in a mug! I think you'll love all of them!
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Ingredients To Gather
- All-purpose flour.
- Baking Powder and baking soda. This will make the pancakes light and fluffy.
- Whole Milk. You can use your favorite nondairy milk instead if you prefer.
- Fresh Strawberries. Chopped into small pieces.
- One overripe banana. Overripe bananas are brown and spotty, but not so brown it doesn't hold its shape.
- One egg. To hold the pancakes together as they cook.
- Three tablespoons butter, melted.
- One teaspoon of vanilla extract
How To Make Strawberry Banana Pancakes
Step 1: In a large mixing bowl, mash the banana.
Step 2: To the mashed banana, add the melted butter, sugar, and vanilla extract. Mix well.
Step 3: Add the milk and egg to the large bowl and mix again.
Step 4: In a small bowl, mix the white flour, baking powder, baking soda, and salt. Mix well to combine. Add the dry ingredients into the large bowl with the wet ingredients and mix.
Step 5: Cut the strawberry into small pieces and add them to the batter. Fold the strawberries into the batter, but try not to mash them.
Step 6: Spoon the batter into the hot griddle or hot skillet. Let the batter cook for a couple of minutes. When the edges start to dry out and there are small bubbles in the center of the pancake, flip the pancake. Cook the second side for 2-3 minutes. Continue with the rest of the batter until all the pancakes are made.
Lynn's Tip!
A great way to make sure you get perfect pancakes every time and that they are all the same size is to use a measuring cup to add the batter to the pan.
Tips and Tricks
- To make sure your pan or griddle is hot enough, take a quarter-sized amount of the batter and place it in the griddle. If the edges start to dry out and the middle begins to bubble, the pan is hot enough to begin cooking the pancake batter.
- Do not overmix the batter. There will be some lumps left in the batter from the strawberries and the bananas.
- To make these dairy-free pancakes, use oat milk, soy milk, or almond milk and vegetable oil instead of butter.
- Want to up the nutrition in these fluffy pancakes? Use oat flour or white whole wheat flour! That will increase the fiber count in your pancake stacks
- If you are making a big batch, cook the pancakes all the way through and then place them on a baking sheet in a 200-degree oven. Let them sit in the oven until you are ready to serve them. This will keep them fresh and warm.
How To Serve Strawberry Banana Pancakes
- Topped with butter and a small amount of jam!
- With loads of high-quality maple syrup!
- Topped with banana slices and strawberry slices.
- With homemade whipped cream!
- To up the strawberry flavor, serve these pancakes with homemade strawberry jam.
Storage Information
I love making a big batch of these pancakes on the weekend and reheating them throughout the week. Place the cooked pancakes into an airtight container and keep them in the refrigerator for up to 4 days. To reheat, place them in the toaster oven or reheat them in the microwave.
You can freeze these pancakes too! Allow the pancakes to cool completely and then place them in a single layer on a baking sheet. Freeze them until they are frozen solid and them place them in a freezer bag. They can be frozen for up to 3 months. They can be reheated in the microwave or toaster oven.
Recipe FAQs
Yes! Frozen strawberries can be used instead of fresh strawberries. If you only have whole frozen strawberries, defrost them first so you can chop them into pieces.
Yes! If you a mix like Bisquick mix at home, make the pancake batter as the directions state. In a small bowl, mash the banana. When the batter comes together, fold in the mashed banana and the chopped strawberries. Cook as the instructions state.
Other Recipes To Try!
Did you love this Strawberry Banana Pancake Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
More Delicious Breakfast Recipes
📖 Recipe
The Best Strawberry Banana Pancakes
Ingredients
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Banana Overripe
- 1 tablespoon Sugar
- 3 tablespoon Butter Melted
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups Whole Milk
- 1 cup Strawberries Chopped
Instructions
- In a small bowl, mix the white flour, baking powder, baking soda, and salt. Mix well to combine.
- In a large bowl, mash the banana. To the mashed banana, add the melted butter, sugar, and vanilla extract. Mix well.
- Add the milk and egg to the large bowl and mix again.
- Pour the dry ingredients into the wet ingredients and mix until just combined. It's ok if there are a few lumps left in the batter. These will likely be from the mashed banana.
- Cut the strawberry into small pieces and add them to the batter. Fold the strawberries into the batter, but try not to mash them.
- Preheat a large skillet or a griddle over medium-high heat. Add a tablespoon of butter to the hot pan. Use a non-stick pan if you can which will prevent the pancakes from sticking.
- Spoon the batter into the hot griddle or hot skillet. Let the batter cook for a couple of minutes. When the edges start to dry out and there are small bubbles in the center of the pancake, flip the pancake.
- Cook the second side for 2-3 minutes. Continue with the rest of the batter until all the pancakes are made. Serve immediately.
Notes
- This recipe makes 12 large pancakes. To make smaller pancakes, use a smaller spoon to make half dollar pancakes for kids.
- To make sure your pan or griddle is hot enough, take a quarter-sized amount of the batter and place it in the griddle. If the edges start to dry out and the middle begins to bubble, the pan is hot enough to begin cooking the pancake batter.
- To make these dairy-free pancakes, use oat milk, soy milk, or almond milk and vegetable oil instead of butter.
- Want to up the nutrition in these fluffy pancakes? Use oat flour or white whole wheat flour! That will increase the fiber count in your pancake stacks
- If you are making a big batch, cook the pancakes all the way through and then place them on a baking sheet in a 200-degree oven. Let them sit in the oven until you are ready to serve them. This will keep them fresh and warm.
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