Spring Strawberry Banana Pancakes
Fluffy pancakes infused with fresh strawberries and bananas, perfect for a spring breakfast or brunch.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (2 tablespoons) sugar
- (1 teaspoon) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1 cup) buttermilk
- (1) large egg
- (2 tablespoons) melted butter
- (1) banana, mashed
- (1 cup) strawberries, hulled and sliced
- Butter or oil for cooking
Instructions
- 1
In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- 2
In another bowl, whisk together 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until well combined.
- 3
Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- 4
Fold in 1 mashed banana and 1 cup sliced strawberries gently into the batter.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- 7
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- 8
Repeat with the remaining batter, adjusting heat as necessary to prevent burning.
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