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These strawberry banana pancakes come together fast with simple ingredients you already have. Healthy, fluffy, and kid-approved – breakfast just got easier!
Table of Contents
Why You’ll Love These Pancakes
These strawberry banana pancakes are a fruity twist on classic pancakes, made with mashed overripe bananas and chunks of fresh strawberries stirred right into the batter.
If you’ve only ever had banana pancakes or strawberry topping before, you’ll love how the two come together in this easy, one-bowl recipe. They’re quick enough for busy mornings but special enough for weekend brunches or holidays like Mother’s Day.
Here’s why we love them:
- Made with real fruit—no added sugar needed
- Sweet, fluffy, and lightly spiced with cinnamon
- Kid-friendly and great for toddlers or picky eaters
- Can be made dairy-free or gluten-free with simple swaps
- Freezer-friendly for make-ahead breakfasts
- Easily adaptable as sheet pan pancakes from mix
- A fun addition to any brunch spread
Tip: Want a full breakfast plate? Pair these with the perfect scrambled eggs for baby or one of these favorite vegetable fruit smoothies on the side.
And if you have extra strawberries, you’ll definitely want to make this Easy Strawberry Baked Oatmeal and Fluffy Strawberry Waffles!
Want more inspiration? Explore my full roundup of healthy baby pancakes.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Overripe Bananas – the riper they are, the sweeter the pancakes will be. Not only will they provide natural sweetness but will also add moisture to the pancakes.
- Flour– You can use all all purpose flour. I don’t recommend using all whole wheat flour as the pancakes will turn out dense.
- Eggs – I highly recommend using room temperature eggs as you’ll end up with fluffier pancakes. I have not tried with flax eggs, but if you do, please let me know!
- Milk – also bring to room temperature for best results
- Strawberries – Can use fresh or frozen (see tips in the FAQ section). Dice into small pieces so you can enjoy a burst of fresh fruit with each bite.
Step-by-Step Instructions
Step 1: In a large bowl, combine flour, baking powder, cinnamon, and salt.
Step 2: In a medium bowl, whisk together mashed banana, eggs, milk, butter, and vanilla extract.
Step 3: Combine the wet and flour mixture together.
Step 4: Fold in the strawberries.
Step 5: Heat a pan over medium heat and add butter or oil. Drop 2 tablespoons up to 1/4 cup of pancake batter into the pan. Cook for 2-3 minutes until bubbles form on top.
Step 6: Flip and cook another 1-2 minutes until golden and cooked through.
Tips for Success
- First thing – bring eggs and milk to room temperature. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
- Mash bananas well. A few small lumps are fine, but smoother batter = better texture.
- Do not over mix! Gently fold the dry and wet ingredients until just combined. Otherwise you will end up with chewy instead of fluffy pancakes.
- Let the batter rest for at least 5 minutes before cooking.
- Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.
- Wait for bubbles. Flip when bubbles form and edges look set—don’t rush it.
- Flip with confidence! Spatula all the way under, quick turn. You’ve got this.
- For toddlers: Make mini pancakes using a tablespoon of batter for easy flipping and dipping — try this easy mini pancakes (freezer friendly) recipe for more tips and variations.
Variations
Mix it up with fun add-ins:
- Mini chocolate chips for a kid-approved twist
- Chopped nuts like walnuts or pecans for extra crunch — see The Ultimate Guide to Nuts for Babies (and Seeds) for how to safely introduce them.
- Chia seeds stirred into the batter for a fiber boost — try chia seeds for babies (with recipes)
- A sprinkle of lemon zest for a fresh, citrusy note
- Swirl in a spoonful of sugar free strawberry jam for a burst of flavor
- Fold in shredded coconut for a tropical vibe.
Serving Suggestions
- Stack with butter and a drizzle of maple syrup. Also try this homemade 2 ingredient date syrup.
- Top with fresh berries and more sliced bananas — see how to safely serve berries to babies in these guides on strawberries for babies and blueberries for babies.
- Serve alongside yogurt
- Cut into strips for toddlers—great for dipping or snacking
- Spread with nut butter for a quick, protein-rich option — try this homemade sunflower seed butter
- Spread with a spoonful of jam — like this sugar free strawberry jam
- Add to a brunch spread with eggs and smoothies for a full meal
Storage
Store in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.
Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.
Frequently Asked Questions
Yes! You can use plant based milk and butter of choice. Here are the best milk for toddlers.
You can, but definitely follow these tips.
Don’t thaw first. Toss with 2 teaspoons of flour before folding them into the batter.
At higher elevations, reduce the baking powder slightly and increase the liquid just a touch. Every location is different, but starting with 1 ½ teaspoons baking powder and adding an extra tablespoon of milk can help.
Make mini pancakes using a tablespoon of batter at a time, or cut regular ones into strips. You can even sneak in a handful of oats or finely chopped spinach for extra nutrition without changing the flavor too much.
More Easy Pancake Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Strawberry banana pancakes
Ingredients
Dry
- 1 cup all purpose flour (140g)
- 1/2 cup whole wheat flour (75g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- a pinch of salt
Wet
- 1 cup mashed banana (240g), use overripe for best results
- 2 eggs, room temperature
- 1 cup milk of choice, room temperature
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
Stir-in
- 1 cup diced fresh strawberries (145g)
Instructions
- In a large bowl, combine the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Gently fold the dry and wet ingredients until just combined. Do not over mix! Fold in strawberries. Allow the batter to sit for at least 5 minutes.
- Add oil/butter to a griddle or large nonstick pan and place over medium heat.
- Drop 2 tablespoons up to 1/4 cup of pancake batter into the pan. Cook for 3-4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for an additional 1-2 minutes.
Notes
- First thing – bring eggs and milk to room temperature. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
- Be sure to mash the bananas well! Small lumps are ok.
- Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.
- Cool for a few minutes before serving.
- To store: in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.
I love your recipes for my little twin babies. Thank goodness for YOU. I THRIVE on them only eating super healthy and no process stuff and I made a bunch of your recipes already. It’s always super easy, super fun, and my babies love everything they put into there mouths. (Litterly lol)
Thank You. My favorite recipes by far
I’m so touched—thank you! Thrilled the recipes are making things easier and more fun for you and your babies 😊
My 2 year old and I just made these and we love them! Thanks for the yummy recipe!
You’re welcome!! I’m SO glad you guys loved these pancakes!
This recipe was easy to follow. It was my first time eating and/or cooking fruit filled pancakes. My family love how they turned out. It was such a flhit that I cooked the rest for to go plates.
So happy to hear that!! Thanks for sharing!
These are so good! I made up batter for the full recipe and cook up the remainder to freeze for future breakfasts as I live alone. A great way to use up ripe bananas.
I did this using coconut flour instead of wheat and saba bananas (the fat ones) instead of regular bananas. Still turned out great and fluffy!!
Yay! So happy you enjoyed these pancakes!
We love these pancakes!! Can one use frozen bananas instead of fresh? Wr have so many old bananas that we have frozen over time and would love to use them in this. What do you think?
Haven’t tried but want to say that it will be fine!
I made these with A LOT of substitutions and they were great.
I didn’t have all purpose flour so I used self raising flour (Australia) and only 1 tsp baking powder.
I didn’t have bananas so I used an apple and pear puree pouch and a pear and mango pouch. You couldn’t taste these individual fruit in the end result, but I imagine the taste would’ve different using just bananas.
The strawberries didn’t have any flavour (but softened well). This could be because I cooked them for so long, or they were just not flavoursome to begin with.
My 13 month old loved them.
I’m so glad to hear that! Thank you for taking the time to share!
Our whole family lives these, my 8 month old baby included!
Can any of the flour be substituted with baby oatmeal? In order to boost iron for my baby.
I haven’t tried but I’m sure it will work!
I tried it and it worked great! I did 1/2 cup all purpose flour, 1/2 cup baby oatmeal and 1/2 cup oat flour.
Followed the recipe as written – on my, so delicious!! The whole family enjoyed these, especially my nearly 15 month old. I love how the strawberries soften as you cook the pancakes. I had zero concerns that my baby would come across a piece of firm strawberry (I’m still super paranoid about that). My pancakes were on the larger side, so I ended up with roughly a dozen. I’ll be freezing the extras!
I just made these pancakes today to freeze too!!
Silly qn probably but if using frozen strawberries, how do i chop them up if i don’t thaw them?
Hi not silly at all! Grab frozen sliced strawberries if you can but if you can’t find it then thaw slightly until you can chop (not fully as they will get too set and make the batter soggy)