Description
These strawberry banana pancakes are a breakfast game-changer. Fluffy, fruit-filled, and ready in minutes, they’ll make you look like a brunch hero without breaking a sweat.
Ingredients
Scale
- 1½ cups (187g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups (295ml) milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about ½ cup)
- 1 cup fresh strawberries, diced small
- Cooking spray or additional butter for greasing the pan
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk milk, egg, melted butter, and vanilla extract until smooth, then fold in the mashed banana.
- Pour wet ingredients into dry ingredients and stir gently until just combined, leaving a few small lumps. Let batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- For each pancake, pour about ¼ cup of batter onto the hot surface, immediately sprinkle about 1 tablespoon of diced strawberries onto each pancake, and gently press them into the batter.
- Cook until bubbles form on the surface and edges look set (2-3 minutes), then flip and cook until golden brown on the other side (1-2 minutes more).
- Keep cooked pancakes warm in a 200°F oven while cooking remaining batter.
- Serve warm with maple syrup, additional fresh fruit, or whipped cream.