Description
Easy Strawberry Banana Pancake recipe made with banana, egg, and fresh fruit — a quick, healthy, and kid-friendly breakfast.
Ingredients
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1 ripe banana, mashed
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2–4 strawberries, chopped
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1 egg
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2 tablespoons flour (all-purpose or self-rising)
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Butter or oil for greasing the pan
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Optional toppings: maple syrup, whipped cream, more sliced strawberries and bananas
Instructions
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Mash the Banana: In a bowl, mash the ripe banana until smooth. A few small lumps are okay.
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Add the Egg: Crack in the egg and mix until well combined with the banana.
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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.
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Fold in the Strawberries: Gently fold in the chopped strawberries. Do not overmix.
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Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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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.
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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.