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stack of whole wheat pancakes with bananas and strawberries and syrup being drizzled on top

Strawberry Banana Whole Wheat Pancakes

Print Recipe
This strawberry banana pancake recipe is light and fluffy. Made with whole wheat flour, top these tasty breakfast pancakes with fresh fruit and syrup!
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Healthy, Pancakes, Strawberries, Strawberry Banana Pancakes, Whole Wheat Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes
Author Marley Goldin

Ingredients

  • 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!

Video

Notes

  • 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.
  • Bananas for bananas? Hate waste? You'll love this collection of the best ripened banana recipes!