Strawberry-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
Scale
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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