Tender, bouncy, and perfectly sweet, strawberry banana pancakes are a creative and fun spin on the classic flavor pairing and set a delightful tone for any morning.
Bananas and strawberries are mixed directly into the batter, so every bite is bursting with irresistible strawberry-banana flavor that tastes great on its own or with a glug of maple syrup. They’re both easy to make and easy to eat.
Strawberry banana pancakes are great for kids and adults alike and perfect for brunch and breakfast get-togethers with family and friends. They can be dressed up with an extra topping of fruit and maple syrup, doused in whipped cream for a whimsical morning, or slathered in butter for an easy and satisfying meal.
Serve them on their own for a sweet-but-not-too-sweet start to the day, or pair them with smokey bacon and breakfast sausage for a complex but effortless flavor contrast.
The key to this recipe is using extra-ripe bananas and blending them together with the milk and eggs to create a silky, banana-flavored liquid base. If you don’t have a blender (immersion or otherwise), mash the bananas as much as possible, then whisk them with the milk and eggs until you get a homogeneous mixture.
The strawberries are then folded into the batter, so there’s strawberry banana goodness in every bite. Be gentle when folding in the strawberries, so they don’t break apart or give off too much liquid.
For best results, use a non-stick skillet sprayed with non-stick cooking spray or butter, and make sure the pan is hot before adding the batter to the skillet. This recipe uses ¼-⅓ cup batter per pancake to make several medium-sized pancakes. If you prefer bigger pancakes, start with ½ cup of batter to test how the batter spreads, and adjust up from there.
What You Need to Make Strawberry Banana Pancakes
To make strawberry banana pancakes, you’ll need a handful of pantry staples, extra-ripe bananas, fresh strawberries, milk, and butter. If you prefer a tangier pancake, buttermilk can be used instead of milk. Plant-based milk can also be substituted. Just make sure you reach for one with a thicker consistency, like oat milk or almond milk.
Frozen strawberries can be used in place of fresh strawberries. Just make sure the strawberries are thawed and drained of as much liquid as possible to prevent the pancake from getting soggy.
Ingredients:
- All-Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Eggs
- Butter
- Milk
- Salt
- Bananas
- Strawberries
- Maple Syrup (optional)
How To Make Strawberry Banana Pancakes
In a large mixing bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine. Set aside.
In an immersion blender cup or blender jar, blend together the milk, bananas, and eggs just until smooth and homogenous.
Add the milk mixture to the flour mixture and whisk to combine. While whisking, add in the melted butter and mix until the butter is absorbed. If the mixture has a few lumps, that’s okay. Just make sure there are no dry spots in the batter. Do not overmix.
Once the batter is formed, gently fold in the strawberries until just combined. Be careful not to overwork or crush the strawberries.
Set the pancake batter aside to rest for at least five minutes. While the batter is resting, place a skillet over medium heat and spray with non-stick cooking spray or brush with butter.
Once the pan is hot, add the batter in ¼-⅓ cup dollops, and cook for 2-3 minutes, or until the bottoms and sides start to turn golden brown and the tops bubble slightly.
Carefully flip the pancakes and continue cooking for another 1-2 minutes or until golden brown and cooked through.
Set the cooked pancakes aside and add more cooking spray or butter as needed. Repeat the cooking process with the rest of the batter.
Optionally, top the pancakes with butter, bananas, strawberries, and maple syrup.
Serve warm, and enjoy!
Strawberry Banana Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 2 eggs
- 1 cup milk
- 1 large or 2 small extra ripe bananas
- 1 cup fresh strawberries (halved, tops cut off)
- 2 tbsp unsalted butter (melted)
- Non-stick cooking spray or an additional 3-4 tbsp butter for cooking
- Maple syrup (optional)
Instructions
- In a large mixing bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine; set aside.
- In an immersion blender cup or blender jar, blend together the milk, bananas, and eggs just until smooth and homogenous.
- Add the milk mixture to the flour mixture and whisk to combine; while whisking, stream in the melted butter and whisk to incorporate; do not overmix.
- Once the batter is formed, gently fold in the strawberries until just combined, taking care not to overwork or crush the strawberries.
- Set the batter aside to rest for at least 5 minutes.
- While the batter is resting, place a skillet over medium heat and spray with non-stick cooking spray or brush with butter.
- Once the pan is hot, add the batter in ¼-⅓ cup dollops, and cook for 2-3 minutes, or until the bottoms and sides start to turn golden brown and the tops bubble slightly.
- Carefully flip the pancakes and continue cooking for another 1-2 minutes or until golden brown and cooked through.
- Set the cooked pancakes aside and add more cooking spray or butter as needed, and repeat the cooking process with the rest of the batter.
- Optionally, top the pancakes with butter, bananas, strawberries, and maple syrup.
- Serve warm, and enjoy!
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Strawberry Waffles
- Strawberry French Toast
- Mochi Pancakes
- Tres Leches Pancakes
- Protein Pancakes (No Banana)
- Christmas Gingerbread Pancakes
- French Toast Pancakes
Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.