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Strawberry Banana Pancakes

Delightful and fluffy pancakes made with ripe bananas and fresh strawberries, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups all-purpose flour Use fresh flour for optimal taste; substitute with whole wheat if preferred.
  • 3.5 teaspoons baking powder Ensure it's fresh for perfect rising.
  • 0.5 teaspoon kosher salt Enhances the sweetness of the fruit.
  • 0.25 cups granulated sugar Adjust to taste; alternatives include honey or maple syrup.
  • 1 medium ripe banana, mashed About ½ cup; the riper the banana, the sweeter the pancakes.
  • 1 cup buttermilk For rich flavor; substitute with a milk-lemon juice mix.
  • 1 large egg, room temperature Brings the batter together; use flax egg for vegan option.
  • 3 tablespoons unsalted butter, melted, cooled Stick with quality butter to deepen the flavor.
  • 1 cup fresh strawberries, finely diced Seasonal picks are best for vibrant flavor.
  • maple syrup (optional) A must-have topping for pancake perfection!
  • whipped cream (optional) Because what’s breakfast without a dollop of cream?

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar until combined.
  2. In a medium bowl, mash the banana until smooth. Add buttermilk, egg, and cooled melted butter. Whisk until well combined.
  3. Pour the wet ingredients into the dry mixture and stir gently. A few lumps are okay; do not overmix.
  4. Gently fold in the diced strawberries.
Cooking
  1. Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (around 300°F).
  2. Pour about ⅓ cup of batter onto the skillet, forming approximately a 4-inch diameter pancake. Cook for 3-4 minutes or until bubbles form and edges look set.
  3. Carefully flip and cook for an additional 3-4 minutes until both sides are golden brown.
  4. Repeat with remaining batter, serving warm with maple syrup and whipped cream or preferred toppings.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Reheat in the toaster or microwave.