Strawberry Banana Pancakes
Fluffy strawberry banana pancakes are great all by themselves, snacked on out of hand, but they get even better with a bit of butter and syrup on top.
Servings: 20 4-inch pancakes
Ingredients
- 3 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup light brown sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ cup melted butter
- 4 small ripe bananas mashed about 1½ cups worth
- 2 cups strawberries chopped very small
Topping Ingredients
- butter
- maple syrup
- whipped cream
- sliced bananas
- sliced strawberries
Instructions
- Heat an electric griddle to about 325°F or warm a non-stick skillet or griddle pan on the stove to medium heat. Whisk together the eggs, milk, and vanilla.
- Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, and strawberries. Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake.
- Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side for about 3 minutes, until golden brown.
- Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.
Notes
BLENDER DIRECTIONS: Combine the bananas, eggs, milk, and vanilla in the blender. Blend to combine. Pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.
Nutrition
Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg