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Super easy Strawberry Banana Pancakes: Give the kids a treat this weekend and serve up a stack of fresh strawberry and sweet banana, topped with some cream. These are light, yummy and the kids LOVE them!
Strawberry Banana Pancakes
This is an easy, fun, kid friendly, egg free breakfast pancake recipe I make when I have a glut of fresh strawberries. My kids love fresh strawberries and they’re not in season for a long time where I live and so when they are, I grab them as often as possible.
Huge juicy deep red strawberries are just the sweetest things ever. I don’t think I know of many kids who don’t like them. Mine eat them straight from the garden if we’ve grown them and are willing participants in any variety of strawberry themed foods. And I’m no different :)
I’d not been planning on making strawberry banana pancakes when I first made these years ago. I was making banana pancakes and threw in a cup of chopped strawberries that needed eating up. And what we ended up with was a pink pancake.
And they were an instant hit. Who doesn’t love a pink pancake!
These are egg free.
More Clean Eating Pancake Recipes
Ingredients
The ingredients for these pancakes are basic and I’m sure you have most of them in your kitchen already, minus the fresh fruit:
Fresh Strawberries
Do you have a local farmer who offers pick your own strawberries? You can turn strawberry picking into a rather tasty couple of hours out in the sunshine and let the kids pick their own strawberries.
Strawberries that have been ripened in the sun are the sweetest you’ll find. Look for the biggest fruit that are a deep red color, and try very hard not to snack on them before you get them home!
Ripe Bananas
If you read my blog you’ll know I love overripe bananas. In fact, I might love them slightly more than when they’re not over ripe.
The brown, spotty skin tells me they’re ready to be baking, fried, cooked with and i’ll get maximum natural sweetness and sometimes not even add any maple syrup or honey at all.
Seriously, what’s not to love? If you have bananas sitting in your fruit bowl and you know you won’t have time to use them, peel them, pop them into a ZipLoc bag and throw them into the freezer.
You can keep them frozen for a 2 months and then you’ll always have some super-sweet bananas to use when you need them.
Top tip: Don’t forget to peel your bananas before you freeze them….or like me the first time I did this, you’ll spend a good hour attempting to peel a frozen banana. It won’t end well :)
Flour
I prefer to use a white all purpose flour when making pancakes and often find wholemeal flour too heavy. I really like Buckwheat flour and Einkorn flour to make pancakes, it keeps them light and fluffy. Read more about flours and their uses here.
I’m always on the lookout for white whole wheat flour but can never seem to find it anywhere. If you have some and try these with it I’d love to know how they turned out!
Milk
I’ve used regular dairy milk here but you can swap it out for a plant based milk if you prefer to. Almond milk or Oat milk would both work well for this recipe.
More Strawberry Recipes
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Cooking Perfect Pancakes
Master the art of cooking pancakes and you’ll always have a breakfast that can be put together in minutes that the kids are guaranteed to eat. And love. And ask for again and again.
Here’s some pancake cooking tips I learned along the way!
What Makes Pancakes Fluffy?
It’s the baking powder in your pancakes that make them rise.
However, that’s not the end of the story. Pancakes cook quick and the baking powder needs to activate fast. And so that’s why your pan has to be hot, this activates the baking powder, causes little bubbles in your pancake batter, giving you…….fluffy pancakes!
Stop Pancakes Sticking To The Pan
I use butter to stop the pancake batter sticking to the pan. You can also use olive oil. Whichever you use, use it liberally and make sure the pans well coated and hot before adding your pancake batter.
Don’t move your pancakes until you see little tiny bubbles appearing, let them cook in one spot and then flip them onto the other side.
Pancake Size
Smaller, mini pancakes not only cook quicker but they’re 100 times easier to flip than bigger, fill the pan type pancakes. You can store them easier, stack them easier and they’re more appealing to smaller kids. My vote goes to the mini pancake!
Pink Strawberry Pancakes
Pink pancakes? Without the bottle of food coloring? Oh Yes! Okay so they’re not bright pink, they’re more of a subtle pale baby pink but they’re pretty, oh so pretty.
Making Pancakes Ahead of Time & Storing Leftovers
You can make these pancakes ahead of time and simply reheat them in the microwave for 30 seconds or so to get them hot again. For pancake storage, I keep them in an airtight container in the fridge for up to 2 days.
Let the pancakes cool completely before putting them in the refrigerator.
What To Eat With Strawberry Banana Pancakes
For us Strawberries and cream go hand in hand and so I usually top these with some more fresh strawberries, perhaps some banana slices and then give the kids a little pot of cream and let them pour their own cream over the whole lot.
You might want to try some other fresh berries on top, turn these into a berry feast and add some blackberries and raspberries. Yum!
How To make Strawberry Banana Pancakes
Ingredients
- 2 Ripe Bananas The riper and browner, the better!
- 1 Cup Strawberries Fresh, washed and chopped into small pieces
- 1¼ Cups Flour I used white buckwheat flour
- ½ Cup Whole milk Use a plant based milk if you prefer
- 1 tsp Baking powder
- 2 tbsp Butter For cooking your pancakes
- 1 Pinch Salt
Instructions
- Using a blender or electric beaters, combine the flour, baking powder and milk until you have a very smooth mixture
- Peel your bananas and in another bowl, mash them until you’ve got them as smooth and mashed up as you can
- Add the banana to the flour mixture and combine well, then add the salt and combine
- Take your chopped strawberries and add them to the pancake batter and very gently (so you don’t crush them too much) stir them into the mixture
- Heat up a large skillet or griddle pan and melt a little of your butter. I cook these pancakes in batches and so save some butter for the other batches
- Heat the butter on a medium-high heat and get the pan quite hot
- Using a tablespoon, take a little of the batter and ‘dollop’ it into the hot pan. It will spread out when it hits the heat
- Add another 2-3 batter dollops and cook your pancakes for around 1 minute on each side
- Put your cooked pancakes onto a plate while you cook the rest of the batter, or serve as you make them
- Add a little cream on top of your pancakes and tuck in!
Strawberry Banana Pancakes Recipe
Strawberry Banana Pancakes
Ingredients
- 2 Ripe Bananas The riper and browner, the better!
- 1 Cup Strawberries Fresh, washed and chopped into small pieces
- 1¼ Cups Flour I used white buckwheat flour
- ½ Cup Whole milk Use a plant based milk if you prefer
- 1 tsp Baking powder
- 2 tbsp Butter For cooking your pancakes
- 1 Pinch Salt
Instructions
- Using a blender or electric beaters, combine the flour, baking powder and milk until you have a very smooth mixture
- Peel your bananas and in another bowl, mash them until you've got them as smooth and mashed up as you can
- Add the banana to the flour mixture and combine well, then add the salt and combine
- Take your chopped strawberries and add them to the pancake batter and very gently (so you don't crush them too much) stir them into the mixture
- Heat up a large skillet and melt a little of your butter. I cook these pancakes in batches and so save some butter for the other batches
- Heat the butter on a medium-high heat and get the pan quite hot
- Using a tablespoon, take a little of the batter and 'dollop' it into the hot pan. It will spread out when it hits the heat
- Add another 2-3 batter dollops and cook your pancakes for around 1 minute on each side
- Put your cooked pancakes onto a plate while you cook the rest of the batter, or serve as you make them
- Add a little cream on top of your pancakes and tuck in!
