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Strawberry Banana Pancakes

Fluffy and joyful Strawberry Banana Pancakes infused with sweet fruitiness, perfect for family gatherings or cozy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk can be dairy or non-dairy
  • 1 count egg
  • 2 tablespoons melted butter or oil for a dairy-free option
Fruits
  • 1 cup strawberries, chopped
  • 1 count banana, sliced

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, combine the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; a few lumps are okay!
  4. Gently fold in the chopped strawberries and sliced banana.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a bit of butter.
  2. Pour a ladleful of batter onto the skillet for each pancake.
  3. Cook for about 2-3 minutes or until you see bubbles on the surface.
  4. Flip and cook for another 1-2 minutes until golden brown.
Serving
  1. Stack the pancakes on a plate and serve warm, topped with additional strawberries, banana slices, or your favorite syrup.

Notes

For added flavor, consider mixing in a pinch of cinnamon or vanilla extract. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.