Strawberry Banana Pancakes

by Andie Mitchell on February 25, 2013

strawberry banana pancakes

I don’t know about you, but I am on a roll with breakfasts lately.

It would appear that my life has become a 24-hour diner, where every surface is icky-sticky with maple syrup and the air always smells faintly of bacon. The mugs of coffee are bottomless and the dish washer is so surly.

strawberry banana pancakes

It’s glamorous.

It all began last week with granola.

And now,

a short stack of the softest, fluffiest strawberry banana pancakes.



strawberry banana pancakes


Things could be worse, I know.

strawberry banana pancakes

I just may never be able to go back to oatmeal.


Strawberry Banana Pancakes

These two fruits not only bring bright, sweet flavor to the vanilla batter, but they add moisture, too, making the pancakes as tender as they are pretty.

Makes twenty 3” pancakes; serves 4



1 cup whole wheat flour

1 cup all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1 ½ cups milk (dairy or nondairy)

2 eggs

2 teaspoons vanilla extract

2/3 cup mashed banana (2 large bananas)

1 cup chopped strawberries



Whisk the flours, baking powder, sugar, and salt in a large bowl.

Whisk the eggs, vanilla, and milk in a small bowl. Pour into the flour mixture and stir just until combined. Add the mashed banana and stir to combine. Fold in the strawberries

Spoon ¼ cup of the batter onto a griddle or skillet set over medium heat that has been well coated with nonstick cooking spray. Flip after about 3 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.

Serve stacks with a pat of butter and pure maple syrup.

Nutrition Information for 1/4 of Entire Recipe: Calories 350, Total Fat 4.5 g, Total Carbohydrate 65.4 g, Dietary Fiber 6.3 g, Sugars 14.9 g, Protein 14.1 g

{ 35 comments… read them below or add one }

Laura Brooke Allen February 25, 2013 at 9:49 pm

Oh, you’re so great.


Cinnamon Vogue February 25, 2013 at 10:55 pm

Oh this looks lovely. Andie can I come over for breakfast? I had this idea for another website called ” Can You Stay For Breakfast “. You do the cooking and I will do the sampling. Now that is a win win situation. :-)


Rachel @ Bakerita February 26, 2013 at 2:34 am

Looks so delicious! I have a love affair with pancakes, and this version is absolutely heavenly.


Heather @ Sugar Dish Me February 26, 2013 at 7:39 am

I am a total breakfast junkie. I make more muffins and pancakes on my blog than anything. And I am all over these strawberry pancakes!!!
P.S. Loving the re-design!


Becky February 26, 2013 at 7:46 am

Oh. My. God. These look amazing! Fruit has been one of my major pregnancy cravings lately, and these would absolutely hit the spot! My mouth started watering just reading the post title. lol I think I need to make these this weekend…yum!!


Diane @ Vintage Zest February 26, 2013 at 8:02 am

I love strawberry banana anything and I love pancakes. What a ridiculously obvious idea that I never had! One of my favorite things is the color that seeps out of a fruit when it is cooked/baked in pancakes, muffins, etc.

These look and sound so yummy that I will even forgive you for committing one of my pet peeves:

Just kidding!


Jesse @ Eat.Exercise.Travel. February 26, 2013 at 4:21 pm

These look amazing! I’m not a huge fan of breakfast foods (I struggle every morning!), but these pancakes may convert me :) We also just bought a half flat of local strawberries at the farmer’s market… not sure I can think of a better way to use them :)


Maureen @ Breaking Free & Finding Me February 26, 2013 at 8:36 pm

Yum, just, yum! You, are a food goddess, Andie!


Erin February 26, 2013 at 9:02 pm

These look amazing and easy to whip up! Strawberries are dirt cheap in Florida right now, my kids are going to love them!


Hootie February 26, 2013 at 10:13 pm

Yes, I am also on a breakfast bender lately :) the other day I made red velvet waffles (from a kit)?and put some leftover cream cheese icing from your banana muffin recipe on there instead of syrup. Then I made regular waffles and then strawberries and whip cream on top of waffles. My ALL time fave is to make (I guess you would call it) a fruit compote out of half a jar of no sugar added fruit syrup (I usually find it at specialty kitchen stores or you can find it online) with a small bag of frozen mixed berries in a plastic container and place in fridge 1-2 days ahead. Make fresh waffles, add whipped cream, and top with a few spoonfuls of the fruit mix.

Haven’t had time to try the granola yet but I did try the hamburger salad and had leftover cooked hamburger and onions which has turned into a new way of life, having cooked ground beef on hand has made lunches so simple- tacos, marinara on sliced zucchini, etc. Thanks so much, continued changes to the site are also still good, I like that I can read your whole post on the first pg now.


Andie February 27, 2013 at 9:37 am


I flatlined.


Hootie February 27, 2013 at 12:05 pm

Thanks doll me too ;) love waffles …here is where u can get some red velvet mix like the one I used


Hootie May 16, 2013 at 11:30 am

I know I’m late getting to actually making these but after a blissful berry pancake experience at Cracker Barrel I had to try to recreate! I left out the banana and made a batch yesterday. I must say though that I had batter left and refrigerated overnight to have round two today and….pure ambrosia!!!!! The strawberries infiltrated the batter with their flavor. So next time you are on a breakfast bender, I recommend making your batter the night before. Great job!


Joanne February 26, 2013 at 10:49 pm

These look amazing. I love that they have no oil. Bananas are so good for baking without oil. I must try these soon. I’m loving your website and have subscribed to your RSS feed.


Shan February 27, 2013 at 9:20 am

Want to try this ASAP. Can you sub regular flour for the wheat?


Andie February 27, 2013 at 9:36 am

Hey Shan,

Yes, using entirely all-purpose flour is fine! Thanks!



Shan February 27, 2013 at 9:51 am

Thanks for the quick response. If using entirely all purpose flour, is the baking powder no longer needed? Sorry for all the questions lol


Andie February 27, 2013 at 9:58 am

No problem! Always feel free to ask questions!
No, you still need the baking powder, and in the same amount called for. This is because you’re just swapping in plain, all-purpose white flour, and not self-rising flour. There are no leaveners in any of the flours, so you’d still need something to help the pancakes rise. To be super clear, just swap out the wheat flour for white and leave all remaining ingredients and directions intact.



Shan February 27, 2013 at 10:02 am

Ohhhh I gotcha. Sorry, I misread. I was thinking of self rising flour.

Coffee hasnt kicked in yet :) Thanks again! Cant wait to try it!

Shan March 2, 2013 at 10:53 am

These came out soooo good and were so easy

Alicia February 27, 2013 at 9:49 am

Oooo they look amazing! I’m trying these!


Dr. Haley Perlus February 27, 2013 at 1:27 pm

We always do pancakes once a week fro b-fast. With my husband being Gluten Free, our recipe is slightly different, but we have been adding bananas to the batter for at least 3 years now – makes all the difference.

Because I choose to limit my sugar intake, with the bananas and berries, you don’t even need Maple Syrup!

PS. I’m new to your blog and so I wanted to say that your pictures are wonderful!!!


Fiona Jesse Giffords March 1, 2013 at 2:13 am

Banana and strawberry pancakes! Look delicious. I simply can’t wait to make this one. Is strawberry can be replaceable by some other berries or fruits?


Andie March 1, 2013 at 9:21 am

Hey Fiona,

Thank you and yes! You can replace the strawberries with any other berry you like :)



Gabrielle Rysenga March 1, 2013 at 2:37 pm

Those look AWESOME!!!

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Meghan W March 3, 2013 at 10:30 am

Just made these for breakfast – I think it’s going to have to be a Sunday morning staple! Delish!


Kat March 4, 2013 at 5:43 am

OMG those pictures are really to die for. Great way of getting children to have a healthy breakfast too!


Jen March 4, 2013 at 1:01 pm

My super picky kids went ape over these! They froze and reheated pretty well too, so we got some before-school breakfasts out of the recipe too which is finetastic (as my 4 year old says)!


teachermrw April 28, 2013 at 6:50 pm

Made these pancakes for my Dear parents and Dear brother one Sunday morning. Yummy! A big hit!


Alison May 18, 2013 at 9:26 am

JUST made these and they are so fluffy and amazing!! The best whole wheat pancakes I’ve made yet! Thanks for the recipe! (I topped mine with greek yogurt and sunflower seed butter and a little maple syrup–yum!!)


Tiffani Felix August 3, 2013 at 7:21 pm

So the calorie count is for 5 pancakes?


Andie Mitchell August 3, 2013 at 7:37 pm

Hey Tiffani,

Yes, the recipe should make about 20 small pancakes, so 5 for each person. It sounds like a lot, but they’re not massive, trust me.



Darla August 17, 2013 at 10:24 am

Andie, do you think I could substitute coconut flour and still have the recipe work out? It looks delicious!


Eva December 1, 2013 at 12:49 am

Is the 1/4 of the nutritional facts one pancake? Sorry I’m confused haha. Also, are all your recipe’s diet friendly?


Jessica January 17, 2015 at 9:04 am

Hi, these pancakes are AWESOME! I made this recipe gluten free, and they are by far the best pancakes I have eaten! To make this gluten free, I subbed King Arthur Multi-purpose gf flour, nixed the sugar, and added more vanilla. Delicious. These will be the only pancakes I make for now on. Thank You for a great recipe.


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