Light and fluffy made from scratch pancakes, filled with fresh banana slices and topped with a homemade strawberry sauce. These pancakes are delicious served with fresh whipped cream and pure maple syrup. Filled with tons of fresh strawberry flavor, these strawberry and banana pancakes will be loved by the whole family!
This pancake recipe is perfect any time of year but it is particularly delicious in the summer when you have access to lots of fresh strawberries. The batter is so easy to make and produces light and fluffy pancakes every single time. This recipe will remind you of your favorite ihop strawberry banana pancakes! If you want to learn all of my best tips and tricks for making delicious pancakes be sure to check out our original pancakes recipe, the Ultimate Pancakes Recipe!
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🍓 Ingredients
- all-purpose flour - creates the light and fluffy structure of the pancakes
- baking powder - helps achieve that perfectly fluffy pancake
- salt - balances out the flavors in the pancake
- milk - for this recipe I use whole milk - this recipe works well if you swap the milk out for your favorite plant based milk
- butter - we use unsalted butter in all of our recipes - a plant based butter works just fine in place of the butter in this recipe
- vanilla - I love a splash of vanilla in all of my pancake and waffle recipes
- eggs - for supporting that fluffy texture and structure in the pancake
- strawberries - ripe, fresh berries for making the strawberry sauce
- banana slices - fresh banana slices to put in pancakes and use as a garnish
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
🧈 SUBSTITUTIONS
- All-Purpose Flour - make these pancakes gluten free - instead of all-purpose flour, switch it out for your favorite gluten free flour blend. I've had good luck with both King Arthur Measure for Measure and Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
🥣 Instructions
Combine dry ingredients in a large mixing bowl.
Add wet ingredients to dry ingredients and mix until just combined.
Pour batter onto hot frying pan. Add banana slices. Flip pancakes when bubbles start to form.
While the pancakes are cooking combine the sliced strawberries, sugar and vanilla to make the macerated strawberries.
Layer pancakes with fresh banana slices, strawberry sauce and whipped cream.
Drizzle pancakes with warm maple syrup and enjoy!
Hint: make sure to give your frying pan time to heat up to the proper temperature. I sometimes make a mini test pancake to be sure that the pan is ready for cooking. Then you have a little snack to munch on while you make the rest of the pancakes.
📦 Storage
Storing the Uncooked Pancake Mix : Store any leftover pancake batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Freezing Cooked Pancakes: Lay pancakes flat on a cooling rack or sheet pan. Allow cooked pancakes to cool completely. Stack in a freezer safe container or bag and move to the freezer for up to 3 months.
⭐️ Frequently Asked Questions About Pancakes
I like to add fruit to pancakes right after I put the batter on the griddle. Sometimes I'll add a little bit of extra batter to cover the fruit so that it has a little batter around it when I flip it over.
Toaster or Toaster Oven: Warm pancakes in the toaster/toaster oven for 3-4 minutes - use a medium level of heat.
Oven: Warm at 350° for 3-4 minutes. I like to just place them on the open rack so that they warm and get a little crispy on all of the surfaces.
Microwave: Place pancakes in a single layer on a paper towel lined plate. Warm pancakes for 15-20 seconds. Check and add an additional 5-10 seconds until pancakes are warmed through.
Frozen Pancakes in Air Fryer: Use the reheat setting to warm your pancakes for 1-3 minutes. Check after 1 minutes and add more time as needed.
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Strawberry Banana Pancakes
Ingredients
For the Banana Pancakes
- 2 cups all purpose flour
- 4 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 ½ - 2 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla
- 1 large banana thinly sliced
For the Strawberry Sauce
- 1 cup strawberries thinly sliced
- 1 tablespoon sugar
- ½ teaspoon vanilla
Instructions
For the Pancakes
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
- In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave.
- Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.
- Add vanilla extract to the milk and butter.
- Add the liquid ingredients and eggs to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Choose your favorite large skillet or griddle and warm over medium heat. Spray pan with cooking spray or add a bit of butter to the pan.
- Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle. Add a few slices of banana to each pancake.
- Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- Serve pancakes with sliced banana, strawberry sauce, whipped cream and warm maple syrup.
For the Strawberry Sauce
- Mix together sliced strawberries, sugar and vanilla in a small mixing bowl. Allow the sauce to rest while you are cooking the pancakes.
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