Introduction to the Recipe

If you’re craving a naturally sweet, fruity, and fluffy breakfast, this Strawberry Banana Pancake recipe is a must-try. Made with wholesome, simple ingredients like mashed banana, chopped strawberries, an egg, and flour, it’s a delightful twist on the classic pancake. Perfect for kids and adults alike, these pancakes are soft, naturally sweetened, and come together in just minutes — no need for boxed mixes or complicated prep. The combination of banana and strawberry creates a burst of flavor in every bite while providing a dose of nutrients to start your day right.

This recipe is perfect for busy mornings, weekend brunches, or even a cozy breakfast-for-dinner. The base recipe is gluten-optional (depending on your choice of flour) and can be adapted easily for various dietary needs, including dairy-free or protein-rich diets. It’s also a great way to use up overripe bananas or soft strawberries that are on their last legs. Want to explore more fruity breakfast ideas? Check out this Healthy Banana Oat Pancake recipe or this handy guide to How to Cook with Overripe Fruit.

The best part about these Strawberry Banana Pancakes is their versatility. Add toppings like maple syrup, whipped cream, nut butter, or even a drizzle of chocolate for an indulgent treat. With minimal prep time and maximum flavor, this is a go-to recipe that the whole family will love.

Basic Recipe: Ingredients and Instructions

Strawberry Banana Pancake Recipe

Author: Sarah White

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Description

Easy Strawberry Banana Pancake recipe made with banana, egg, and fresh fruit — a quick, healthy, and kid-friendly breakfast.

Ingredients

Scale

1 ripe banana, mashed
2–4 strawberries, chopped
1 egg

2 tablespoons flour (all-purpose or self-rising)
Butter or oil for greasing the pan
Optional toppings: maple syrup, whipped cream, more sliced strawberries and bananas

Instructions

Mash the Banana: In a bowl, mash the ripe banana until smooth. A few small lumps are okay.
Add the Egg: Crack in the egg and mix until well combined with the banana.
Stir in the Flour: Add the flour to the banana-egg mixture and stir until a batter forms. Use self-rising flour for fluffier pancakes.

Fold in the Strawberries: Gently fold in the chopped strawberries. Do not overmix.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes: Spoon about 2–3 tablespoons of batter onto the skillet for each pancake. Cook for 1–2 minutes, or until bubbles form and the edges look set. Flip and cook for another 1–2 minutes.

Serve Warm: Serve immediately with your choice of toppings.

Notes

Riper bananas give better sweetness and flavor.

For fluffier pancakes, use self-rising flour or add 1/4 tsp baking powder to all-purpose flour.

Make smaller pancakes to ensure easy flipping.

These cook best on medium heat — too hot, and they may burn before the inside cooks.

Advanced Techniques

Use Self-Rising Flour for Extra Fluff

Self-rising flour contains leavening agents that make your pancakes puffier and more cake-like. If you’re using all-purpose flour, mimic this effect by adding 1/4 teaspoon of baking powder. The added rise gives a better texture, especially when combined with mashed banana, which can be naturally dense.

Pre-Cook the Strawberries for Caramelized Flavor

If you want to take your pancakes to the next level, lightly sauté the chopped strawberries in a tiny bit of butter or coconut oil before adding them to the batter. This caramelizes the fruit and brings out its sweetness while adding a rich depth of flavor to the pancakes.

Blend the Batter for a Smooth Texture

For an ultra-smooth, uniform batter, toss all ingredients (except the strawberries) into a blender and pulse until well mixed. Then gently stir in the strawberries. Blending helps eliminate banana lumps and makes the pancakes easier to pour and flip.

Add a Scoop of Protein Powder

To turn your Strawberry Banana Pancake into a post-workout meal, add a scoop of your favorite protein powder to the batter. Use vanilla or unflavored powder for the best results. You may need to add a splash of milk (dairy or non-dairy) if the batter gets too thick.

Infuse with Spices for Warmth and Depth

Try adding a pinch of cinnamon, nutmeg, or even vanilla extract to the batter for a warm and flavorful twist. These spices enhance the natural sweetness of the fruit and make the pancakes taste like dessert — minus the guilt.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigeration Tips for Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20–30 seconds or warm in a skillet over low heat for best texture. Avoid stacking when storing to prevent sogginess.

Freezing for Make-Ahead Convenience

You can freeze these pancakes for up to 2 months. Lay them flat on a baking sheet until frozen, then transfer to a freezer bag. When ready to eat, toast or microwave from frozen. Great for meal prep!

Keep Strawberries Fresh Longer

If making ahead, keep chopped strawberries separate and add fresh before serving. Storing pancakes with fresh fruit on top may result in sogginess or discoloration.

Avoiding Dryness on Reheat

To keep reheated pancakes moist, cover with a damp paper towel when microwaving or add a tiny splash of water when reheating on the stove. This reintroduces steam and prevents dryness.

Store Batter Separately (Optional)

If you prefer fresh-cooked pancakes daily, prepare the batter in advance and store it covered in the fridge for up to 24 hours. Stir before use and add fruit just before cooking.

Dietary Adaptations and Substitutions

Gluten-Free Version

Swap regular flour for a gluten-free flour blend. Look for one with xanthan gum for structure. Ensure your baking powder (if used) is also gluten-free. The rest of the ingredients are naturally gluten-free.

Vegan Option

To make it vegan, replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 min). Use oil instead of butter for the pan. The result is slightly denser but still delicious.

High-Protein Adaptation

Boost protein by adding 1 scoop of protein powder or mixing in Greek yogurt to the batter. You may need to thin with a bit of milk. Choose a protein that complements banana flavor, such as vanilla or cinnamon.

Dairy-Free Friendly

This recipe is naturally dairy-free if you use oil instead of butter. For toppings, use coconut whipped cream or maple syrup instead of dairy-based options.

Low-Sugar or No-Sugar Needed

The banana and strawberries naturally sweeten the pancakes. No added sugar is needed! For even less sugar, skip syrup toppings or use a sugar-free maple alternative.

FAQs About the Recipe

Can I make this pancake without flour?

Yes, but the result will be more like a banana omelet than a traditional pancake. To hold shape and texture, at least 1–2 tablespoons of flour or oats are recommended. Almond flour can also work as a low-carb option.

How ripe should the banana be?

Use bananas that are yellow with brown spots or completely brown. These are sweeter, softer, and easier to mash — perfect for binding the batter and enhancing flavor.

Can I make a big batch and reheat later?

Absolutely. These pancakes store and reheat well. Make a double batch and store in the fridge or freezer. For quick mornings, just pop a couple in the toaster or microwave.

Can I use other fruits besides strawberries?

Yes! Blueberries, raspberries, or diced apples work well. Frozen fruit can be used too — just thaw and drain excess liquid first. Avoid using overly juicy fruits like watermelon.

Why do my pancakes fall apart when flipping?

This usually happens if the heat is too high or the pancake is flipped too early. Wait until you see bubbles forming on the surface and edges starting to set before flipping gently with a wide spatula.

Conclusion & Final Thoughts

Strawberry Banana Pancakes offer a wonderful way to enjoy the natural sweetness of fruit in a comforting, satisfying breakfast. Made with just a handful of ingredients — including a ripe banana, fresh strawberries, an egg, and some flour — this recipe is not only easy but also incredibly versatile. Whether you’re feeding kids before school or whipping up a quick brunch, these pancakes bring warmth, nutrition, and flavor to the table.

One of the best things about this recipe is how forgiving it is. You can tweak it to fit your dietary needs, from gluten-free and vegan versions to high-protein or low-carb adaptations. The fruity flavor pairs well with a variety of toppings, so you can dress it up with maple syrup and whipped cream or keep it simple with extra fresh fruit.

Beyond its convenience and taste, this pancake is a great way

to use up leftover produce like overripe bananas and soft strawberries. It also encourages a healthier approach to breakfast, avoiding added sugars and artificial ingredients. And since it’s quick to prepare, there’s really no excuse not to treat yourself to something homemade and wholesome.

So next time you’re looking for a cozy breakfast with minimal fuss, whip up a batch of Strawberry Banana Pancakes. Whether enjoyed fresh off the skillet or reheated from the freezer, they’ll bring smiles all around — no syrupy box mix required.