So you’re craving something fluffy, fruity, and basically a hug in pancake form—but also kinda lazy? Same. These Strawberry Banana Pancakes are fast, forgiving, and just the right amount of sweet to make your morning feel like a mini celebration. Bonus: they make you look like you know what you’re doing. No chef hat required.

Why This Recipe is Awesome

Because it’s idiot-proof. Seriously — the batter forgives lumps, the fruit hides a thousand sins, and flipping these bad boys is optional (you could eat them straight off the pan with a fork). They’re quick, adaptable, and taste like Saturday morning energy even if it’s Tuesday. Also: bananas make things moist like they were designed by Mother Nature herself. IMO, this is the breakfast equivalent of a warm blanket.

Ingredients You’ll Need

• 1 cup all-purpose flour (or 3/4 cup whole wheat + 1/4 cup flour if you’re feeling virtuous)
• 2 tbsp sugar (or honey/maple syrup, see substitutions)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 2 tbsp melted butter (plus more for the pan) or neutral oil
• 1 ripe banana, mashed (the riper the sweeter—brown spots = friend)
• 1 cup diced strawberries (fresh or thawed frozen — not the syrup kind)
• 1 tsp vanilla extract (optional but highly recommended)
• Optional toppings: maple syrup, extra banana/berries, Greek yogurt, a sprinkle of chopped nuts

Step-by-Step Instructions

1. Mix dry stuff. In a bowl, whisk together the flour, sugar, baking powder, and salt. This gives you a light, even batter.
2. Combine wet stuff. In another bowl, whisk the milk, egg, melted butter, mashed banana, and vanilla until smooth-ish. The banana will add texture — that’s okay.
3. Make the batter. Pour wet into dry and gently fold. Don’t overmix; a few lumps are fine. Fold in half the diced strawberries.
4. Heat the pan. Warm a non-stick skillet over medium-low and add a small pat of butter or a drizzle of oil. Medium-low keeps the centers from burning while the outside browns.
5. Cook the pancakes. Spoon 1/4-cup portions into the pan. Sprinkle a few strawberry pieces on top of each pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 more minutes.
6. Keep warm & repeat. Transfer cooked pancakes to a plate and tent with foil to stay warm while you finish the batch. If you want, drop the heat to low and slide the lid on for 30 seconds to steam them extra-soft.
7. Serve like a champion. Stack, drizzle with syrup, add banana slices, and maybe a dollop of yogurt. Eat immediately. Or hide in a Tupperware and pretend you’ll warm them later (we both know what happens).

Nutritional facts

Serving (2–3 pancakes)	Amount
Calories	310 kcal
Carbohydrates	48 g
Protein	7 g
Fat	10 g
Saturated Fat	4 g
Fiber	3 g
Sugars	18 g
Sodium	420 mg

These numbers are estimates and depend on your exact ingredients and portion size.
Eating these pancakes gives you quick carbs for energy (hello, morning wake-up), some protein from the egg and milk, and fiber + potassium from the banana and strawberries. Personal take: they’re not a superfood power bowl, but they strike a lovely balance between cozy comfort and actual nutrition — especially if you swap to whole-grain flour or add a scoop of Greek yogurt on top.

Common Mistakes to Avoid

• Using an unripe banana. If it’s stubbornly yellow, your pancakes will be bland and sad. Let it ripen.
• Overmixing the batter. This is the quickest route to rubber pancakes. Fold gently.
• Too-hot pan. If the outside burns while the inside is raw, you ignored the thermostat. Lower the heat.
• Crowding the pan. Trying to cook nine pancakes at once is chaotic and wastes heat. Do 2–4 at a time.
• Skipping the fruit until the end. Toss strawberries too early and they turn into gloopy red sadness. Add them to the batter just before cooking.

Alternatives & Substitutions

• Milk: Use almond, oat, or soy if dairy’s not your jam. Oat milk gives a slightly sweeter, creamier result.
• Flour: Swap half the all-purpose for oat flour for nuttier flavor and more fiber. If using gluten-free flour, use a 1:1 blend.
• Sweetener: Honey or maple syrup work, but reduce the milk a smidge if your batter gets too loose.
• Banana substitute: Unsure about banana? Use 1/4 cup applesauce for moisture (less banana flavor, more neutrality).
• Butter: Replace with coconut oil for a tropical twist — strawberries love it.
  My opinion: mashed banana is the MVP here — it adds moisture, sweetness, and a little extra body without masking the strawberries.

FAQ (Frequently Asked Questions)

Q: Can I make the batter ahead?
Yes, but not more than 24 hours. The baking powder will lose some lift over time. Give it a gentle whisk before cooking.

Q: Can I freeze these?
Absolutely. Cool, then freeze in a single layer before stacking in a bag. Reheat in a toaster or oven. Easy weekday breakfast hack.

Q: Are these pancakes kid-friendly?
Totally. Chop the strawberries small for little mouths and maybe skip the syrup for yogurt drizzle.

Q: Can I use frozen strawberries?
Yep — thaw and drain any excess liquid to avoid watery batter. Or toss a few frozen pieces on each pancake while cooking.

Q: Can I make them dairy-free?
Yes. Use plant milk and oil instead of butter; they’ll still be delicious.

Q: How to make them fluffier?
Separate the egg, whip the white to soft peaks, fold it in at the end. Extra lift = cloud pancakes. Optional, but fancy.

Q: Can I add protein powder?
You can. Reduce the flour slightly to keep texture balanced, and choose an unflavored or vanilla powder.

Final Thoughts

You’ve just unlocked one of the most satisfying, low-effort breakfasts in the book. These Strawberry Banana Pancakes are flexible, forgiving, and fun — perfect for a lazy morning or a quick flex to impress guests. Want to level up? Toast some walnuts, drizzle with good maple syrup, and call it a brunch. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!