Strawberry-Banana Pancakes: An Incredible Ultimate Recipe
Introduction
These strawberry-banana pancakes are a delightful twist on a classic breakfast favorite. Combining fresh fruit with a fluffy, tender batter, they make for a sweet and satisfying start to your day. Perfect for weekend brunch or a special treat!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large ripe banana
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, washed and sliced
- Butter or oil for frying
Instructions
- Step 1: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, mash the banana with a fork until almost smooth.
- Step 3: Add the buttermilk, egg, and vanilla extract to the mashed banana and mix well.
- Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy.
- Step 5: Gently fold the sliced strawberries into the batter.
- Step 6: Heat a skillet over medium heat and add a small amount of butter or oil.
- Step 7: Pour a ladleful of batter into the skillet and cook the pancakes for about 2-3 minutes, until bubbles form on the surface and the edges look set.
- Step 8: Flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
- Step 9: Repeat with the remaining batter, keeping the finished pancakes warm.
- Step 10: Serve warm with extra fresh strawberries, maple syrup, or a dusting of powdered sugar if you like.
Tips & Variations
- For extra fluffy pancakes, don’t overmix the batter; lumps help keep them light.
- Try adding a pinch of cinnamon or nutmeg for a warm spice note.
- Use frozen strawberries if fresh aren’t available – just thaw and drain before folding them in.
- Swap buttermilk for regular milk with 1 teaspoon of lemon juice or vinegar added to mimic tang.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, pancakes freeze well—separate layers with parchment paper and freeze up to 1 month. Reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes! Substitute the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use plant-based milk with a splash of lemon juice instead of buttermilk.
Can I prepare the batter ahead of time?
While you can mix the dry ingredients in advance, it’s best to combine the wet and dry ingredients just before cooking to maintain a fluffy texture. The batter can be made a few minutes ahead but should be used within 30 minutes for best results.
PrintStrawberry-Banana Pancakes: An Incredible Ultimate Recipe
Delight in these fluffy strawberry-banana pancakes, a perfect breakfast treat combining the natural sweetness of ripe bananas and fresh strawberries. Soft, tender, and easy to prepare, these pancakes are cooked on the stovetop to golden perfection, ideal for a cozy morning or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 large ripe banana
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1/2 cup fresh strawberries, washed and sliced
Other
- Butter or oil for frying
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure they are evenly distributed.
- Prepare wet ingredients: In a separate bowl, mash the ripe banana with a fork until mostly smooth but still slightly chunky for texture.
- Combine wet ingredients: Add the buttermilk, egg, and vanilla extract to the mashed banana and whisk thoroughly until well combined.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Do not overmix; small lumps in the batter are okay to keep the pancakes light and fluffy.
- Fold in strawberries: Carefully fold the sliced fresh strawberries into the batter, distributing them evenly without breaking them down completely.
- Preheat skillet: Heat a skillet or frying pan over medium heat and add a small amount of butter or oil to prevent sticking and add flavor.
- Cook pancakes – first side: Pour a ladleful of batter onto the skillet to form pancakes of desired size. Cook for approximately 2 to 3 minutes until bubbles form on the surface and the edges start to look set.
- Cook pancakes – second side: Carefully flip the pancakes and cook for another 1 to 2 minutes until the undersides are golden brown and the pancakes are cooked through.
- Repeat cooking: Continue cooking the remaining batter in batches, adding butter or oil as needed, keeping the cooked pancakes warm in a low oven or covered on a plate.
- Serve: Serve the pancakes warm topped with additional fresh strawberries, maple syrup, or a dusting of powdered sugar as desired for an extra touch of sweetness.
Notes
- Use ripe bananas because they add natural sweetness and moisture to the pancakes.
- Do not overmix the batter to ensure pancakes stay fluffy and tender.
- Fresh strawberries can be substituted with frozen, but thaw and drain excess moisture before adding.
- Keep cooked pancakes warm in a low oven (around 200°F or 90°C) while finishing the batch.
- Buttermilk can be substituted with regular milk plus 1 tablespoon vinegar or lemon juice as a quick fix.
- Customize toppings such as whipped cream, nuts, or honey according to preference.
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