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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, fluffy strawberry waffles, or this strawberry french toast!
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.
My whole family loves these!
Makes me so happy to hear!!
Can’t wait to try these! Any alternatives to the whole wheat flour??
You can use all purpose flour, white whole wheat flour, or oat flour
Excellent! My baby loves your recipes. I did add a tiny bit more milk because the batter seemed a little thick
So happy to hear!
I make these pancakes all the time now, with or without strawberries, and my whole family loves them!! SO easy to make with things I have on hand. Thank you for this recipe!
You are welcome!! Enjoy!
Loved the waffles
I’m so glad!
Great recipe. The pancakes come out fluffy and my daughter devours them! Love how much it makes and I can freeze a whole bunch for snacks/breakfast.
I love that part too!
Great recipe!
I’m so glad you enjoyed this!
I halved the recipe and manage to make ~12 palm size pancakes. Freezed it and oven-toast it for 15mins in the morning and the pancake is still moist. So convenient and nutritious for my toddler. Great recipe!
Yay! Makes me so happy to hear! Enjoy!!
Made these for my 14 month old daughter with plans to freeze the extra, but my husband and I ended up eating them too. We all loved them!
Aww I’m so glad! Sounds like you’ll have to double the recipe moving forward ;).
Made these for my kids for breakfast and they were delicious! The only thing I would note (because I didn’t think of it) is that the strawberries get super hot once the pancakes are cooked and to give an extra few mins for them to cool before handing to your kiddos.
So happy to hear that you guys enjoyed the pancakes! Ah didn’t think to add this to the notes section. will do! Thank you 😉