Banana Strawberry Pancakes
These fluffy banana strawberry pancakes are so delicious. Tender and soft with fresh (or frozen) strawberries and delicate banana flavor.

Banana is a perfect combination with strawberries. Bananas bring a lovely natural sweetness to the pancakes, so there’s not too much-added sugar.
Ingredients
Find the ingredient amounts written in the printable recipe card at the bottom of this post. Here is a rundown of what you will need:
- Bananas—Use just one large extra-ripe banana (unless you’re doubling the recipe, of course!). The riper the banana, the sweeter and more flavorful it will be. Overripe bananas are much easier to mash and incorporate into the pancake batter.
- Large Eggs – for structure.
- Sugar – Not too much, as the banana will bring sweetness too. I use plain white sugar, but feel free to sub with maple syrup, honey, or whatever sweetener you like.
- 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 – For binding the batter.
- 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. I’ve made these regularly with both fresh and frozen strawberries, and both work great!
Method
- 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 pan or skillet over medium heat, then add 1/2 teaspoon of butter and 1/2 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.
Serving
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.
Variations
You can change up the batter for these pancakes depending on your perferences!
- Instead of just using white flour, substitute half with whole wheat for some extra fiber.
- Use other 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.
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Banana Strawberry Pancakes
Ingredients
- 190 g all-purpose flour
- 2 Tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large over-ripe banana
- 2 large eggs
- 1 teaspoon of vanilla extract
- 240 g milk
- 45 g unsalted butter melted
- 160 g strawberries (fresh or frozen) chopped
! Frying
- Butter
- Vegetable oil
Instructions
- In a large bowl, mash the banana well. Add sugar, eggs, melted butter, and vanilla mix until combined.
- Stir in the flour, baking powder, baking soda, and salt along with the milk. The batter will be a bit lumpy from the banana.
- Lastly, fold through the strawberry pieces.
- Heat a pan over medium heat, then add 1/2 teaspoon of butter and 1/2 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.
Thanks so much for reading this recipe! Hope you love it as much as i do 🙂