Healthy Banana Strawberry Pancakes
These banana strawberry pancakes are the perfect light breakfast, combining the natural sweetness of bananas with the fresh flavor of strawberries. Easy to make and full of flavor!
Equipment
- 1 mixing bowl large
- 1 non-stick skillet for cooking
- 1 spatula for flipping pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 2 ripe bananas mashed
- 1 cup strawberries diced
Optional Ingredients
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, and melted butter. Add the mashed bananas and diced strawberries, stirring gently to combine.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix to keep the pancakes light and fluffy.
Cooking
- Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Transfer cooked pancakes to a plate and keep warm in a low oven if necessary, while you cook the remaining batter.
Serving
- Serve the pancakes warm, topped with additional banana slices, strawberries, and a drizzle of honey or maple syrup if desired.
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in the toaster or microwave before serving.
Notes
Pro Tips: Use ripe bananas for natural sweetness. Avoid overmixing the batter to keep pancakes fluffy.
Ingredient Substitutions: Almond milk can replace regular milk for a dairy-free option.
How to Serve: Top with fresh fruits and a drizzle of honey for added flavor.
Storage & Freshness: Store pancakes in an airtight container in the fridge for up to three days.
Make-Ahead Tips: Freeze pancakes individually on a baking sheet before transferring to a storage bag.
Ingredient Substitutions: Almond milk can replace regular milk for a dairy-free option.
How to Serve: Top with fresh fruits and a drizzle of honey for added flavor.
Storage & Freshness: Store pancakes in an airtight container in the fridge for up to three days.
Make-Ahead Tips: Freeze pancakes individually on a baking sheet before transferring to a storage bag.