Strawberry Banana Pancakes
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!
Servings: 10 pancakes
Calories: 157kcal
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.
Nutrition
Serving: 1pancake (without toppings) | Calories: 157kcal