The Best Strawberry Banana Pancakes

A straight on shot of the strawberry banana pancakes

5 from 1 vote

The Best Strawberry Banana Pancakes

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!

Prep Time5

Cook Time5

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 123kcal

Author: Lynn Polito

Equipment

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.

Video

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.

Nutrition