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Made with simple, healthy ingredients, these strawberry banana pancakes are light, fluffy, and delicious! They contain no added sugar and are a delightful breakfast for babies and kids as well as adults.
Reasons to love these strawberry banana pancakes
Strawberry and banana is one of the tastiest fruit combinations. My family absolutely adores this strawberry baked oatmeal and strawberry waffles for an easy breakfast.
These pancakes are easy to whip up with just a few ingredients and are great for breakfast and also special occasions like Mother’s day brunch!
You can also turn these into sheet pan pancakes and top with more strawberries and banana.
If you are looking for a good side dish, I highly recommend these perfectly cooked scrambled eggs.
You may also be interested in trying these chocolate banana pancakes or banana pancakes with protein next time!
Table of Contents
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 AP 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 of 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
- In a large bowl, combine all the dry ingredients
- In a medium bowl, whisk together the wet ingredients
- Combine the wet and flour mixture together
- Fold in the strawberries
- Drop 2 tablespoons up to 1/4 cup of pancake batter into the pan.
- Flip!
Tips for cooking pancakes perfectly!
- 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.
- 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.
- Don’t rush it! You will know when they are ready when the bubbles start to form and the edges look set. To get that perfect flip, shove your spatula all the way underneath and turn them over quickly and confidently. Don’t be nervous. You got this ;).
Serving Suggestions
While delicious as is, you can top these pancakes with:
- Maple syrup
- Fresh fruit (e.g. more banana slices, fresh strawberries or other berries)
- Jam (here’s a recipe for mango chia jam. You can make this with any fruit!
- Date syrup
- Yogurt
- Peanut/nut/seed butter (thinned out for babies)
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 several ways:
In the toaster oven
Microwave (in 15-20 second increments)
In the oven at 350°F for about 8-10 minutes – be sure to cover
In a skillet over low heat
You can, but definitely follow these tips.
Don’t thaw first. Toss with 2 teaspoons of flour before folding them into the batter.
I’m glad you asked because I have tried it myself. It will work if you follow the recipe as is, but note that they will be softer than your typical waffles. Not a bad thing if you are serving to your baby or toddler.
You can rest assured that the batter will not pour out of the sides of the waffle maker either.
What I like to do is use the majority of the batter to make pancakes and the remaining batter to make waffles for funsies. For whatever reason, my kids love seeing those waffle ridges.
And you seriously need to get this mini waffle maker! And try these veggie loaded waffles!
If you desire a crispier waffles, add 4 tablespoons of butter instead of 2. 
Baby and Toddler Friendly Pancakes
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.
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)