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.