Start your day with these light, fluffy strawberry banana pancakes that are naturally sweetened with ripe bananas and fresh strawberries.
Packed with fiber from whole wheat flour and a boost of protein from eggs, this wholesome breakfast is low in added sugar and rich in good fats.
Quick, easy, and satisfying, it’s perfect for family mornings or meal prep.
Strawberry Banana Pancakes
Equipment
- 2 – Large mixing bowls
- whisk
- Measuring Cups and Spoons
- Large nonstick skillet or griddle
- Spatula
- Small bowl (for warming eggs, optional)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 140 g
- 1/2 cup whole wheat flour 75 g
- 2 tsp baking powder
- 1 tsp cinnamon
Pinch of salt
- Wet Ingredients
- 1 cup mashed banana 240 g, preferably overripe
- 2 eggs room temperature
- 1 cup milk of choice 240 ml, room temperature
- 2 tbsp butter melted and cooled
- 1 tsp vanilla extract
Stir-In
- 1 cup fresh strawberries diced (145 g)
Instructions
- Prepare the Dry Ingredients: Gather all-purpose flour, whole wheat flour, baking powder, cinnamon, and a pinch of salt. In a large mixing bowl, whisk these together until evenly combined. This ensures the baking powder is distributed properly, giving your pancakes a consistent rise and a light, fluffy texture. Set aside while preparing the wet ingredients.
- Mash the Bananas Perfectly: Peel your bananas and place them in a medium bowl. Use a fork or potato masher to mash them thoroughly. Aim for a creamy consistency, leaving a few small lumps for texture. Overripe bananas work best as they are naturally sweeter and softer, which enhances flavor without added sugar.
- Combine Wet Ingredients: In another bowl, whisk the eggs until fully combined. Add the milk, melted and cooled butter, and vanilla extract. Whisk until smooth. Using room-temperature eggs and milk helps create a more even batter and prevents dense pancakes.
- Fold Wet and Dry Ingredients Together: Slowly pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined. Small lumps are fine—overmixing can make pancakes tough.
- Incorporate the Strawberries: Gently fold in the diced fresh strawberries. Distribute them evenly but avoid smashing, keeping small juicy pieces throughout the batter for flavor bursts in every bite.
- Let the Batter Rest: Allow the batter to sit for at least 5 minutes. This helps the flour hydrate fully and activates the baking powder for fluffier pancakes. Resting also enhances the flavor.
- Preheat the Pan or Griddle: Place a large nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to lightly grease the surface. A properly heated pan ensures even cooking and prevents sticking.
- Cook the Pancakes: Using a 2-tablespoon to 1/4-cup measure, pour batter onto the hot pan, leaving space between pancakes. Cook for 3–4 minutes until bubbles form on the surface and the edges appear set.
- Flip Carefully: Gently flip each pancake using a spatula. Cook an additional 1–2 minutes until golden brown and cooked through. Avoid pressing down on the pancakes to preserve their fluffiness.
- Serve and Enjoy: Transfer cooked pancakes to a plate and let them cool for a few minutes. Serve warm with extra strawberries, a drizzle of maple syrup or honey, or a dollop of yogurt for added creaminess.
- Tips for Batch Cooking: If making multiple batches, wipe the pan lightly between batches to prevent burning. Keep cooked pancakes warm in a low oven (around 200°F / 90°C) while finishing the rest of the batter.
- Storage Suggestions: Allow leftover pancakes to cool completely before storing. Place in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently in a skillet or toaster for best texture.
Notes
- Always use overripe bananas for maximum sweetness and soft texture.
- Bring eggs and milk to room temperature before mixing to avoid dense pancakes.
- Do not overmix the batter; small lumps are okay and ensure fluffiness.
- Fold in strawberries gently to prevent them from turning mushy.
- Use a nonstick skillet or well-seasoned griddle to prevent sticking.
- Wipe the pan between batches, especially when using butter, to avoid burning.
- Allow the batter to rest for at least 5 minutes for better texture.
- Serve immediately for the best taste, or store properly for later enjoyment.
Chef’s Secrets For Perfect Pancakes
The secret to fluffy, light pancakes lies in careful handling of the batter.
Always fold the wet and dry ingredients gently to avoid overdeveloping gluten, which can make pancakes tough.
Using room-temperature eggs and milk ensures a smoother batter and more even cooking.
Overripe bananas add natural sweetness, while a short resting time allows the baking powder to activate fully, giving your pancakes a tender, airy texture.
Fresh strawberries should be folded in last to preserve their shape and juiciness.
For extra richness, lightly brush the pan with melted butter before cooking, but be careful not to overheat it.
Serving Suggestions That Delight Everyone
Strawberry banana pancakes are versatile and can be served in many ways.
For a classic breakfast, top with extra fresh strawberries and a drizzle of maple syrup or honey.
A dollop of Greek yogurt adds creaminess and a protein boost.
For a nutty twist, sprinkle toasted almonds or walnuts on top.
You can also create a breakfast stack with layers of pancakes, fruit, and a thin spread of nut butter.
These pancakes pair beautifully with a cup of coffee, tea, or a fresh fruit smoothie for a balanced and satisfying meal.
Storage Tips For Best Results
To keep pancakes fresh, allow them to cool completely before storing.
In the refrigerator, store in an airtight container for up to 3–4 days.
For longer storage, place pancakes in a single layer or separated by parchment paper in a freezer-safe bag and freeze for up to 3 months.
Reheat frozen pancakes by toasting or warming in a skillet over low heat to maintain their soft texture.
Avoid microwaving for long periods, as this can make them soggy.
Proper storage ensures you can enjoy these pancakes for quick breakfasts or snacks throughout the week.
Frequently Asked Questions
1. Can I make these pancakes vegan?
Yes! Replace the eggs with flax or chia eggs (1 tablespoon flax or chia seeds + 3 tablespoons water per egg) and use a plant-based milk and butter alternative.
The texture will remain tender, though slightly denser than the original version.
2. Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used, but thaw and drain them first to prevent excess moisture from making the batter too runny.
Fold them in gently to preserve their texture.
3. Can I prepare the batter in advance?
Yes, you can mix the dry and wet ingredients separately and combine them just before cooking.
Avoid storing the fully mixed batter overnight, as the baking powder may lose effectiveness.
4. How do I prevent pancakes from sticking?
Use a nonstick skillet or griddle, and lightly grease with butter or oil.
Ensure the pan is preheated over medium heat, and avoid flipping too early.
Wiping the pan between batches also helps prevent sticking.
5. Can I add other fruits or mix-ins?
Absolutely! Blueberries, raspberries, or chopped nuts are excellent alternatives or additions.
Just fold them in gently to avoid breaking up the fruit and maintain the pancake’s fluffy texture.
