Looking for a fun and fruity way to elevate your breakfast pancakes? These strawberry banana pancakes are made with whole wheat flour, and are incredibly easy to whip up!
Just when you thought banana pancakes couldn’t get any better, you add strawberries and realize that the addition of fresh fruit is just what you needed to bring them up a notch. Speaking of upleveled pancakes, see these Fruity Pebbles Pancakes next!
As a mom with a hectic schedule and preference for bold flavors, I’m all for homemade recipes that don’t overcomplicate things. These banana pancakes with strawberries require just 8 ingredients (plus butter to fry ’em in), one bowl to whip up, and come together in just 20 minutes.
Strawberry Banana Pancakes Ingredient Highlights
Bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight.
But the good news is, the riper the banana, the more flavorful! As a banana ripens it gets sweeter and sweeter, which means it becomes even better to fry into pancakes and to use in other ripened banana recipes (see: Banana Bread Cookies next!).
So, grab that overripe banana and a couple of other essentials and you’re on your way to a delicious breakfast!
Any percentage of dairy or unsweetened, unflavored non-dairy variations work.
You can use all-purpose flour in place of whole wheat flour in these pancakes. Just add an extra 2 tablespoons of all-purpose flour.
Strawberry Banana Pancakes Tips and Tricks
How to Make Banana Pancakes with Strawberry
For the strawberry banana pancakes, we want to infuse banana flavor into the batter by mashing the banana first. With a ripe banana, you should easily be able to mash it up with a fork.
Just press the fork down on the banana and press it into the bottom of your mixing bowl until the banana is completely mashed.
The banana also provides moisture to these pancakes. For the perfect pancake, aerate the egg by whipping it with the banana, to form a light and airy base for your batter.
We get the strawberry flavor from little chunks of strawberries that we add to the batter last. I like to dice them small so you get little bits of strawberry bursting in every bite.
We add them last, once the batter is already smooth so that we can keep the strawberry chunks whole. Try not to mash them by stirring too hard. Carefully fold them in so you get that burst of juice and flavor when you bite into your pancakes.
The best way to get a perfectly golden brown pancake is to fry it in butter.
Get a medium-large frying pan hot on the stove over medium heat. Add about a tablespoon of butter and allow it to melt. Then, add your pancake batter to the hot pan with butter.
Over medium heat, pancakes will cook for anywhere from 2-3 minutes on each side, depending on their size. Once they are golden brown on both sides, they are ready to eat!
If you are making a big batch to serve at once or want to keep them warm for the late sleepers in the family, just preheat your oven to 200°F and add your strawberry banana pancakes to a large baking sheet.
Keep them in the oven until you are ready to serve them.
Storing and Reheating Leftover Strawberry Banana Pancakes
These delicious strawberry banana pancakes will last for 4-5 days covered in the refrigerator. You can also opt to freeze them for a couple of months.
Just make sure they are completely cool before sticking them in the freezer and are stored in a freezer-safe bag.
To reheat, thaw first if frozen. Then, reheat in the oven at 350°F for about 15-20 minutes until heated through. Make sure to spread them out on a large baking sheet, so they are not stacked on top of each other.
Reheating them in a frying pan is also an option. You don’t need any butter, just plop them directly onto your hot pan over medium heat. Flip after about 3 minutes. Continue to flip every few minutes until heated through.
You can also opt to reheat them in the microwave, they’ll just be a little less airy. Spread them out on a large plate (don’t stack them on top of each other) and start with 45 seconds on high.
If they aren’t hot all the way through, keep heating in twenty-second intervals until heated thoroughly.
Strawberry Banana Whole Wheat Pancakes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 large banana (ripe)
- 1 large egg
- ¾ cup whole wheat flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ½ cup milk (cows or non-dairy)
- ½ teaspoon vanilla extract
- 1 cup strawberries, chopped
- 2 to 3 tablespoons unsalted butter for frying
Instructions
- Peel your banana, add it to a large mixing bowl, and use a fork to smash it.1 large banana
- Add the egg to the mashed banana and whisk until combined.1 large egg
- Add the flour, sugar, baking powder, milk, and vanilla extract and whisk until combined and there are no lumps of flour or sugar.¾ cup whole wheat flour, 1 tablespoon brown sugar, 2 teaspoons baking powder, ½ cup milk, ½ teaspoon vanilla extract
- Fold in the strawberries until evenly distributed in the batter.1 cup strawberries, chopped
- Add about 1 tablespoon of butter to a frying pan over medium heat. Once the butter starts to sizzle, pour the batter onto the hot pan, aiming for pancakes about 4 inches in diameter.If the size of the pan allows, you can pour more than one pancake at a time, just leave a little room in between each pancake so they are easier to flip.2 to 3 tablespoons unsalted butter for frying
- Allow the pancakes to fry for a couple of minutes. When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
- Repeat steps 5 and 6 until pancake batter is used up, continuously adding butter to keep your griddle greased. Enjoy warm with fresh fruit and syrup!
Pro Tips
- You can use all-purpose flour in place of whole wheat flour in these pancakes. Just add an extra 2 tablespoons of all-purpose flour.
- If you want to make these refined sugar-free, coconut sugar works great in place of brown sugar.
Video
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