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Banana Strawberry Pancakes

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

Strawberry banana pancakes with a forkful.

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!
strawberries on black board.

Method

  1. 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.
eggs and banana in a bowl.
  1. In a large bowl, mash the banana well. Add sugar, eggs, melted butter and vanilla to the mashed banana and beat until combined.
milk added to pancake batter.
  1. 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.
chopped strawberries in pancake batter.
  1. Lastly, fold the strawberry pieces through the pancake mix.
Strawberry pancake batter.
  1. Then grab a small measuring cup ready for portioning the batter.
  1. 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.
pancake batter in a pan.
  1. Dollop it around ¼ cup batter per pancake into the hot pan, spaced at least 2 inches/ 5cm apart.
  2. Cook the pancakes for around 2 minutes on one side until small bubbles appear on the surface of the batter.
fried pancake in pan.
  1. 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.
  2. 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.

banana strawberry pancakes being poured with syrup.
Strawberry and banana pancakes piled up and a wedge cut.

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.
Strawberry banana pancakes with wedge missing.

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Strawberry banana pancakes with wedge missing.

Banana Strawberry Pancakes

Elien
These fluffy banana strawberry pancakes are so delicious. Tender and soft with fresh (or frozen) strawberries and delicate banana flavor.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American, New Zealand
Servings 8 pancakes
Calories 196 kcal

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.

Notes

*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams and a kitchen scale.

Nutrition

Calories: 196kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 62mgSodium: 324mgPotassium: 181mgFiber: 1gSugar: 8gVitamin A: 270IUVitamin C: 13mgCalcium: 97mgIron: 2mg
Keyword banana, Pancakes, strawberry
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