Recipe

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The sweet fruity tidbits in every bite make these strawberry banana pancakes irresistible.

These banana strawberry pancakes are saying “Go ahead. Be a little extra this weekend.”

stack of three pancakes on a plate topped with sliced bananas and strawberries

Strawberry Banana Pancakes

If my naturally sweet banana pancake recipe and the irresistible berry tidbits from my strawberry pancakes got together, they’d have this recipe.

With it, you’ll enjoy a fluffy and delicious strawberry banana pancake stack that disappears fast! Good thing it makes a generous batch.

What You Need

All the ingredients you’d expect in homemade pancakes, including flour as the base, baking powder for a fluffy texture, a pinch of salt for flavor, eggs to bind the ingredients, milk as the liquid, a little butter for flavor and moisture, and vanilla to make them irresistible.

The riper the banana the sweeter the batter will be. Use fresh or thawed (frozen) strawberries, just drain any excess liquid first.

Making Banana Pancakes with Strawberries

If you’ve made pancake batter from scratch before, this recipe is just as simple. My biggest tip is to mash the banana until it almost resembles a puree first, so it holds together. Fold the diced berries at the very end.

Cooking these over medium heat ensures they cook through without burning. If they do, lower the heat. They’ll take about 2 minutes per side.

Banana Pancake Batter

Pancake batter with bananas in it can be a little lumpy, so it’s easy to over-mix, and then you get chewy pancakes. Avoid this by mashing your bananas super smooth, either in the bowl or in a zip bag.

Perfectly Cooked Pancakes

Use the back of your scoop to spread the batter on the pan as you pour it on the hot surface. If your pan is too hot, the first side of the pancake will cook too quickly without reaching the middle, which leads to flipping it too early.

Fluffy Strawberry Banana Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

The sweet fruity tidbits in every bite make these strawberry banana pancakes irresistible.

5 from 4 votes

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Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
Pinch salt, omit if butter is salted
1 large ripe banana, about ¾ cup mashed
1 large egg
1 ¼ cups milk, any
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 cup strawberries, diced

Instructions

Make the batter:

In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, mash the banana with a fork until it’s pretty smooth and few tidbits remain. Add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the other liquids in the bowl.
Add the mixed dry ingredients to the bowl and mix until the flour is just incorporated. Some of the visible lumps are the mashed banana. Add the diced strawberries and gently fold them into the batter once or twice.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. If using an electric griddle, heat it to a temperature between 300°F and 350°F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Avoid pressing down after flipping-this makes pancakes dense and pushes out the uncooked batter. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.

Serve:

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Store:

Store leftover batter in the fridge overnight or cooked pancakes for up to 4 days. To freeze, place the pancakes on a parchment-lined tray, then freeze. Transfer them to a bag for up to 3 months. Reheat in the microwave, toaster, toaster oven, or a pan.

Notes

To quickly ripen a banana, microwave it (peeled) in 15-second intervals, mashing as it softens. Let it cool completely before adding to the batter.
Make it extra banana flavored: you can add up to two bananas to the batter without any issues, about 1 ½ cups mashed bananas.
Aluminum-free baking powder is recommended since regular baking powder can leave a metallic aftertaste, especially in fluffy pancake recipes.