Strawberry Banana Pancakes
Light, fluffy, and naturally sweet, these strawberry banana pancakes are a wholesome breakfast option for the whole family. Made with ripe bananas, fresh strawberries, and a blend of all-purpose and whole wheat flour, they are high in fiber, protein-rich, and free from added sugar. Perfect for quick mornings or meal prep.
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.
