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Strawberry Banana Pancakes

These fluffy and sweet pancakes, filled with ripe bananas and fresh strawberries, are the perfect breakfast treat that brings everyone together at the table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Almond, oat, or cow's milk can be used.
  • 1 large egg
  • 2 tablespoons melted butter
Fruity Additions
  • 1 ripe banana, mashed Ensure banana is perfectly ripe for the sweetest flavor.
  • 1/2 cup strawberries, sliced

Method
 

Preparation
  1. In a bowl, mix together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, and melted butter.
  3. Combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  4. Gently fold in the mashed banana and sliced strawberries.
Cooking
  1. Preheat a skillet over medium heat and add a little butter to coat the pan.
  2. Pour 1/4 cup of the batter onto the skillet for each pancake, leaving room between each pancake as they’ll spread a little.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown, about two minutes per side.
  4. Serve warm with syrup or additional fruit on top.

Notes

If you find yourself with leftovers, keep them in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or microwave until warmed through. You can also freeze them for up to two months, separating each pancake with parchment paper before freezing.