With just a few ingredients plus protein and 2 kinds of fruit, these Strawberry Banana Pancakes are fluffy and so yummy. They are a delicious breakfast for any age!
I love our Banana Yogurt Pancakes, and since my kids love strawberries, it just made sense to add berries to that recipe. And wow, these are bursting with natural sweetness—and are still so fluffy!
Quick Look: Strawberry Banana Pancakes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Flavor Profile: Classic fluffy pancakes bursting with fresh banana and strawberry
- Difficulty: Easy, perfect for family breakfasts and toddler meal prep
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Table of Contents
I love that these work as well as a baby pancake or toddler breakfast as they do a nourishing meal for an adult. They are delicious on their own or topped with salted butter and maple syrup—or nut butter or extra fresh fruit.
Why This Recipe Works
With a base of yogurt and ripe banana that adds flavor and tenderness, these one-bowl pancakes are quick, easy, and nutritious—without any fussy steps or ingredients needed.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these Strawberry Banana Pancakes so you know what to pick up from the store or have ready.
- Mashed banana: Use a very ripe banana for natural sweetness and moisture.
- Plain Greek yogurt: This ingredient adds tenderness and protein. (To make dairy-free, replace the yogurt with additional banana.)
- Eggs: Using large eggs ensures the eggs cook up fluffy and cooked through. They also add beneficial fats and protein.
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt. Zou can also use salted butter and simply omit the small amount of salt called for in this reciep; have a little extra for cooking.
- Vanilla extract and cinnamon: These ingredients add ample flavor that works really well in the mix with the banana and strawberries.
- All-purpose flour: This forms the base of the batter and keeps the pancakes fluffy and yummy.
- Baking powder: This helps the pancakes rise and cook up fluffy, so be sure yours is fresh and active.
- Strawberries: You’ll want to dice them finely so they are easy to mix into the batter. To use frozen strawberries, thaw slightly then cut up with kitchen scissors.
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How to Make Strawberry Banana Pancakes
Here’s a preview of how to make these Strawberry Banana Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Whisk the banana, yogurt, eggs, melted butter, and vanilla until smooth.
Step 2. Add the flour, sugar, baking powder, and salt, and whisk gently to combine.
Step 3. Fold the diced strawberries into the batter.
Step 4. Melt butter in a warm skillet, spoon in the batter, and cook until bubbles form and the edges set.
Step 5. Flip and cook for about 3 minutes more, then keep warm while you finish the batch.
Frequently Asked Questions
Sure, that is an easy way to make a large batch of pancakes at once!
Absolutely, I’d add ¼ cup mini chocolate chips to the batter so it’s evenly distributed.
You can mix the dry ingredients, then add the wet ingredients right before making.
How to Store
Store cooled pancakes in an airtight container in the refrigerator for 3-5 day, or freeze with parchment paper between the pancakes in a freezer bag.
Warm briefly in the microwave for 15-30 seconds.
Best Tips for Success
- Use a very ripe banana for the best natural sweetness.
- Dice the strawberries small so the pancakes cook evenly and are easy to flip.
- Wait until bubbles form and the edges look set before flipping the pancakes.
- Dairy-free: Use nondairy yogurt and butter.
- Sheet-pan variation: Spread the batter in a greased quarter sheet pan and bake at 400 degrees F for 12-14 minutes.
More Pancakes for Kids
Breakfast
Fluffy Strawberry Pancakes
Breakfast
2-Ingredient Banana Pancakes
Breakfast
Favorite Banana Oatmeal Pancakes
Breakfast
Mini Pancakes (with Fruit)
I’d love to hear your feedback on this post, so please rate and comment below!
Strawberry Banana Pancakes
Ingredients
- ¾ cup mashed banana
- ½ cup plain whole-milk yogurt
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup diced strawberries
Instructions
- Add the banana, yogurt, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine. Fold in the strawberries.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with sliced fruit, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a sheet pan pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Or freeze between layers of parchment paper (or in a single layer) in a zip-tight bag. Warm for 15-30 seconds on a heat-safe plate in the microwave.
- To make for a baby, omit the sugar.
- Gluten-free: Use 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy yogurt and milk.
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