Strawberry Banana Pancakes Recipe

Introduction

These Strawberry Banana Pancakes are a delicious, fruity twist on a classic breakfast favorite. Quick to make and naturally sweetened with fresh fruit, they’re perfect for a cozy morning treat.

A white plate holds a stack of small, round pancakes, about eight in total, each with a golden-brown surface and slightly uneven edges, showing hints of red pieces inside the batter, likely fruit bits, adding specks of color throughout. Behind the plate, a white bowl filled with cut red strawberries sits on a white marbled surface, with a bunch of yellow bananas resting on the bowl's rim. The light casts soft shadows, giving the scene a fresh and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ripe banana
  • 4 medium strawberries
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • Pinch of salt

Instructions

  1. Step 1: In a mixing bowl, add the banana and strawberries (washed and tops cut off).
  2. Step 2: Mash the fruit until it’s smooth-ish with some small chunks remaining.
  3. Step 3: Add the egg, milk, and vanilla; mix until well combined.
  4. Step 4: Stir in the flour, salt, and baking powder until just combined—it’s okay if there are some lumps.
  5. Step 5: Heat a skillet over medium-low heat and coat with oil or butter. Pour about 2 tablespoons of batter per pancake onto the skillet.
  6. Step 6: Cook for 3-5 minutes until the edges start to bubble.
  7. Step 7: Flip the pancakes and cook the other side until golden brown.
  8. Step 8: Serve warm and enjoy your fruity pancakes!

Tips & Variations

  • Use blueberries or raspberries instead of strawberries for a different berry flavor.
  • For a vegan option, substitute the egg with a flax egg and use plant-based milk.
  • Add a pinch of cinnamon or nutmeg to the batter for extra warmth and depth.
  • Serve with maple syrup, fresh fruit, or a dollop of yogurt for added richness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. Avoid stacking when storing to keep them from becoming soggy.

How to Serve

A white plate holds a stack of small golden-brown pancakes with slightly irregular edges, some showing bits of red fruit inside the batter, giving a spotted texture. The pancakes are layered closely, overlapping one another in the center and spreading out toward the edges of the plate. Behind the plate, a clear glass bowl with a white rim is filled with chopped red strawberries. On top of the bowl, a bunch of yellow bananas with a few dark spots rest partially covering the strawberries. The background is a white marbled surface with soft shadows and natural light coming from one side, creating a fresh and inviting breakfast scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pancakes?

Yes, you can freeze the pancakes in a single layer on a baking sheet and then transfer them to a freezer bag. Freeze for up to 1 month and reheat in a toaster or oven.

Can I make the batter ahead of time?

It’s best to make the batter fresh to maintain texture and flavor, but you can prepare it and refrigerate for up to 2 hours before cooking.

Print

Strawberry Banana Pancakes Recipe

Delicious and healthy strawberry banana pancakes made with fresh fruit and simple pantry ingredients. These fluffy pancakes combine ripe banana and strawberries for natural sweetness and a fruity twist, perfect for a quick breakfast or brunch treat.

  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 small pancakes 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Fruit

  • 1 ripe banana
  • 4 medium strawberries (washed with tops cut off)

Dry Ingredients

  • 1/2 cup flour
  • 1/2 tsp baking powder
  • pinch of salt

Wet Ingredients

  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Fruit: In a mixing bowl, add the ripe banana and the washed strawberries with tops removed.
  2. Mash the Fruit: Mash the banana and strawberries together until the mixture is smooth-ish but still has small chunks for texture.
  3. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the mashed fruit and mix until all ingredients are evenly combined.
  4. Incorporate Dry Ingredients: Add the flour, baking powder, and a pinch of salt to the wet mixture. Stir gently until just combined; it’s okay if the batter remains slightly lumpy.
  5. Heat the Skillet: Preheat a skillet over medium-low heat and lightly oil or butter the surface to prevent sticking.
  6. Cook the Pancakes: Pour about 2 tablespoons of batter onto the skillet for each pancake.
  7. First Side Cooking: Cook the pancakes for 3-5 minutes, until you see bubbles forming around the edges and the bottoms turn golden brown.
  8. Flip and Finish Cooking: Flip the pancakes carefully and cook the other side until golden and cooked through.
  9. Serve and Enjoy: Plate the pancakes, optionally topping with fresh strawberries or syrup, and serve warm.

Notes

  • For fluffier pancakes, do not overmix the batter to keep it light.
  • You can substitute milk with any plant-based milk for a dairy-free option.
  • Use fresh ripe bananas for the best natural sweetness.
  • Serve with maple syrup, honey, or additional fresh fruit.
  • Make sure the skillet is on medium-low heat to prevent burning before the pancakes cook through.

Keywords: strawberry banana pancakes, fruit pancakes, healthy breakfast, easy pancakes, fresh fruit pancakes

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