These Strawberry Banana Pancakes are a fruit-filled twist on my classic buttermilk pancakes. Fresh strawberries and mashed bananas are folded right into the batter, making every bite tender, light, and full of flavor. Top them with maple syrup, whipped cream, or even a drizzle of chocolate sauce, and you’ve got a breakfast that feels like dessert.
Ingredients & Substitutions
- Flour: This recipe uses all-purpose flour to make pancakes that are light and fluffy. You can use whole wheat for a heartier taste, a gluten-free blend for gluten-free pancakes, or oat flour for a softer texture. But I recommend sticking with the all-purpose flour.
- Baking Powder: Baking powder helps the pancakes rise and turn out light and fluffy, rather than flat. Be sure to use fresh baking powder, not expired, so your pancakes cook up soft and fluffy every time.
- Banana: Mash a medium ripe banana to add to the pancake batter. If you have more bananas to use up, check out my ultimate list of banana recipes, too!
- Buttermilk: These are buttermilk pancakes, so I can’t leave out the buttermilk! It reacts with the baking powder to give you the fluffiest pancakes! If you don’t have any on hand, make your own.
- Butter: Cooled, melted butter adds rich flavor and keeps the pancakes soft and moist. Letting it cool first helps it mix in smoothly without cooking the egg. I use unsalted butter, but salted butter works, too. If using salted butter, you may want to lessen the amount of salt in the batter.
- Strawberries: Fresh, finely diced berries work best. If using frozen, thaw first and blot dry otherwise, you’ll get soggy spots in the pancakes. Tested Swap: I tried these with frozen strawberries straight from the freezer, and it was not good. Too much water was released, and the pancakes browned unevenly.
How To Make Fluffy Pancakes Every Time
Don’t overmix. Whisk until just combined. A few lumps are fine, but overmixing will make chewy, dense pancakes.
Use a hot griddle/skillet. Medium heat is best; too hot and they burn before cooking through.
Flip once. Wait for bubbles to form across the surface, then flip gently. No back-and-forth flipping!
Fresh ingredients matter. Old baking powder, cold eggs, or melted butter that is too hot will all flatten your pancakes.
Best Toppings for Strawberry Banana Pancakes
- These are already fruity and flavorful, but toppings make them extra fun:
- Maple syrup + whipped cream (classic)
- Fresh strawberries + banana slices
- Chocolate syrup or caramel drizzle
- A sprinkle of chopped nuts or mini chocolate chips
- Even a scoop of vanilla ice cream if you’re calling it dessert instead of breakfast!
FAQs
Can I use yogurt instead of buttermilk?
Yes. Greek yogurt thinned with a splash of milk works well. Use about ¾ cup yogurt + ¼ cup milk for each cup of buttermilk.
Why are my pancakes dense?
Usually, it’s from overmixing or expired baking powder. Make sure your baking powder is fresh and stop whisking when the batter is just combined.
Can I make the batter ahead of time?
Not really… the baking powder activates as soon as wet and dry ingredients combine. Instead, prep the dry mix the night before and stir in the wet ingredients in the morning.
Storage
Fridge: Store cooled pancakes in an airtight container, with parchment between layers, for 3-4 days.
Freeze: Yes! Cool completely, then freeze in a bag with parchment between each. Reheat in toaster, oven, or microwave.
Strawberry Banana Pancakes
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 1 medium ripe banana, mashed (about ½ cup)
- 1 cup (245 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted, cooled
- 1 cup (166 g) fresh strawberries, finely diced
Toppings (Optional)
- Maple syrup
- Whipped Cream
Instructions
- In a large bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar.
- In a medium bowl, mash the banana until smooth. Add the buttermilk, egg, and cooled melted butter. Whisk until well combined.
- Pour the wet ingredients into the flour mixture. Stir gently until just incorporated. (A few lumps are fine; do not overmix.)
- Gently fold in the diced strawberries.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour about ⅓ cup of batter onto the skillet. Spread the batter slightly to about a 4-inch diameter, if needed.
- Cook for 3-4 minutes, until bubbles begin to pop on the surface and the bottoms are golden brown.
- Flip gently and cook an additional 3-4 minutes, until golden brown on the second side.
- Repeat with remaining batter, wiping the skillet with a paper towel between batches if needed.
- Serve warm with maple syrup and whipped cream, or your favorite toppings.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love these pancakes! They are soft and fluffy, and the fruit in there adds a bit of sweetness I like.
Elizabeth
I wasn't sure I would like these…why mess with a perfect buttermilk pancake? Well, these were great! I loved these, but I wanted a little more banana flavor.
Bella
These are delicious and light. Yum!
Stephanie
I love these, especially with extra whipped cream on top! They are almost like a dessert.
