Strawberry Banana Pancakes

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What makes the perfect pancake? Fluffy, light and the perfect vessel for soaking up a delicious sweet syrup! These pancakes are all that with the addition of my favorite fruit combinations, strawberries and bananas! The bananas add a sweetness to the pancake that complements the strawberry slices.

ripe banana- overripe bananas are the best for baking. The riper a banana is the sweeter it becomes. it is also easier to mash when it is overly ripe.

flour-I used all purpose flour for a lighter, fluffier pancake but you can substitute white whole wheat flour for a pancake with a higher fiber content.

melted butter- gives the pancakes flavor and moisture.

In a large bowl mix the flour, baking powder, sugar and salt.

In a separate bowl use a fork to mash the banana. Add the remaining wet ingredients; egg, melted butter, milk and vanilla extract to the mashed banana.

Once the pancake batter is mixed, heat a griddle or a large skillet over medium-high heat. The best part about using a griddle is that you can cook more pancakes at one time.

When the griddle is hot spray with cooking spray and use a ¼ cup measuring cup to portion out the batter. Pour the batter onto the hot griddle. Quickly add the cut strawberry slices in a pretty pattern on top of the pancake batter. Repeat this process with the remaining batter.

Once you have your pancake stacks its time to add the toppings! I love these pancakes with either pure maple syrup or a strawberry syrup. Here's a few other ideas for your strawberry pancakes.

• fresh strawberries, sliced
• banana slices
• whipped cream
• chocolate syrup or chocolate chips
• butter

• We all want fluffy pancakes so allow your pancake batter rest while the griddle is heating for 10 minutes.
• Double the ingredients to make a big batch if you are serving a larger family.
• Keep your pancakes warm by placing them on a baking sheet in a 200 degree oven if you are making multiple batches.

There could be two reasons why your pancakes are not light and fluffy. One, you overmixed the batter trying to mix in all of the lumps. Trust me a few lumps is totally normal and will cook out. Two, you did not allow the pancake batter to rest for ten minutes before cooking. Allowing the batter to rest gives the gluten in the flour time to relax.

Homemade Healthy Banana Waffles

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Strawberry Shortcake Muffins Recipe

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!