Banana and Strawberry Pancakes
Updated: Sep 21
By Savini Gauri
These Banana and Strawberry Pancakes are light, soft, and super fluffy. They’re loaded with the sweetness of bananas and the freshness of strawberries.
And the best part? They are very quick and easy to make. You can serve them with anything, from honey to maple syrup, to yogurt or fresh fruit – and are guaranteed to make your breakfast (also read as lunch, dinner, or brunch) extremely special.
Why Banana and Strawberry Pancakes Are The Best!
For mornings when you dont have the time and feel like having breakfast with all the frills, this recipe is for you.
Here’s why you’ll love this recipe:
Easy and quick recipe. This recipe is very straightforward. Nobody needs breakfast stress first thing in the morning. Making pancakes should never be stressful or complicated.
Great to feed a crowd. If you have to feed a lot of people on a busy morning, these pancakes are quick to make in one bowl with minimal cleanup afterward.
Healthy yet tasty. This pancake recipe is a very tasty breakfast option and way healthier than the boxed pancake mixes you find in the market.
Generally, I am a savory breakfast kind of person. So, there are very few sweet options that I actually like. And, obviously, Strawberry and Banana Pancakes are on that limited list.
That’s right – I am a true chocoholic at heart and while I love Chocolate Chunk and Banana Pancakes every now and then… nothing beats a picture-perfect stack of Banana and Strawberry Pancakes with a dollop of butter and a generous drizzle of honey/maple syrup.
Butter - Use unsalted butter to control the salt in the recipe.
Milk - Use room temperature whole milk. Or dairy-free milk if you want to make the pancakes lactose-free.
Vanilla Extract - Use good quality vanilla extract for the best flavors.
Banana - They make the pancakes soft and fluffy. Try to use slightly overripe bananas.
Flour - All-purpose flour works best for this recipe.
Baking Powder - It makes the pancakes light and fluffy.
Baking Soda - It creates textural bubbles on the surface of the pancakes so don’t skip it.
Vinegar - Optional. It slightly offsets the sweetness of the bananas and sugar.
Salt - Skip it if you use salted butter.
Strawberries - Cut them equal to or less than the thickness of the pancakes. This way they properly set in the pancake batter when you put them. Or, if you want a burst of tangy juiciness when you bite into the pancakes, roughly chop up some strawberries and add them to the batter.
Mix the wet ingredients. Mash the bananas in a bowl. Then add milk, eggs, vinegar, and melted butter.
Mix the dry ingredients. Mix all-purpose flour, salt, sugar, baking soda, and baking powder.
Make the batter. Add the wet ingredients to the dry mixture. Whisk until you get a smooth batter.
Make the pancakes. Put the pancake batter on a hot pan or griddle. Add sliced strawberries. Then flip and cook on the other side. Repeat this with all the batter.
What Makes The Pancakes Fluffy and Light?
There are two things that contribute to light and fluffy pancakes.
Firstly, these pancakes have a relatively large amount of baking powder in them. This gives the pancakes their fluffiness and open texture when you cut into them. The amount of baking powder used in this recipe is optimized for extra fluffiness without any weird and metallic baking powder after-taste.
A fairly thick batter. This thick batter ensures that the pancake doesn’t spread out too much – instead, it holds its shape on the pan, giving beautifully tall and soft pancakes.
Expert Tips and Tricks
Use a measuring cup. Pour the pancake batter using a measuring cup to ensure even-sized pancakes.
Make the pancakes dairy-free. Use vegan butter instead of regular butter and switch the milk with any dairy-free milk (like almond, oat, or cashew).
Add butter to the pan. Add some butter to the pan even if it is non-stick. This helps the pancake get a nice browning on the edges too.
Add chocolate chips. Sprinkle some of your favorite chocolate chips along with the strawberry slices on the pancake.
Flip the pancake at the right time. When there are bubbles forming on top of the pancake, the pancake edges look set, and the pancake is light golden brown underneath (to check the color, gently lift an edge of the pancake with a spatula to have a little peek underneath) FLIP IT!
Use any berries. You can substitute the strawberries with blueberries, blackberries, and even raspberries.
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cookwithsavini on Instagram so we can see. Cheers, friends!
I hope you enjoy this recipe as much as I enjoyed testing and tasting it!
How long should Banana and Strawberry pancakes cook on each side?
Usually, a pancake will need about one and a half minutes on each side to be cooked through on medium heat. That said, all cooktops and pans are different, so always take these numbers as rough estimations and judge based on what is in front of you. You can simply refer to the points mentioned above.
Can you use other fresh or frozen berries for pancakes?
You can definitely use any fresh or frozen berries for pancakes. Use the fresh berries as is, but if you’re using frozen ones DON'T thaw them beforehand. Since thawed berries can make the pancake spread excessively and taste stodgy.
However, frozen berries start to thaw in the pancake batter (when it’s standing around while you cook up the pancakes in multiple batches), and any ice on their surface will start to melt, diluting the pancake batter and making it runnier. If that happens, don’t worry, just add 1-2 tablespoons of extra flour to get back to the original batter consistency.
How should I cut the strawberries?
You should cut (or mash) strawberries that will go into pancake batter –Cut them equal to or less than the thickness of the pancakes. This way they properly set in the pancake batter when you put them. Or, if you want a burst of tangy juiciness when you bite into the pancakes, roughly chop up some strawberries and add them to the batter.
However, I would recommend adding slices on top, to avoid adding excess moisture to the pancake batter since excess moisture may compromise the fluffiness and height of the pancakes.
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