Strawberry Banana Pancakes
Tender, bouncy, and perfectly sweet, strawberry banana pancakes are a creative and fun spin on the classic flavor pairing that will 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, and they’re just as easy to make as they are to eat. Top them off with an extra helping of fruit, maple syrup, or whipped cream for an indulgent morning treat, or serve them alongside bacon and breakfast sausage for an addicting flavor contrast.
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
The key to this recipe is using extra-ripe bananas and blending them together with the milk and eggs. 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.
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.
If you prefer a tangier pancake, buttermilk can be used instead of milk. You can also use plant-based milk, but make sure to 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.
Nutrition
Calories: 360kcalCarbohydrates: 39.2gProtein: 6.9gFat: 19.9gCholesterol: 110mgSodium: 454mgSugar: 10.5g
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