These Strawberry Banana Pancakes are a fruit-filled twist on my classic buttermilk pancakes.Fresh strawberries and mashed bananas are folded right into the batter, making every bite tender, light, and full of flavor.Top them with maple syrup, whipped cream, or even a drizzle of chocolate sauce, and you’ve got a breakfast that feels like dessert.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: This recipe uses all-purpose flour to make pancakes that are light and fluffy.You can use whole wheat for a heartier taste, a gluten-free blend for gluten-free pancakes, or oat flour for a softer texture.But I recommend sticking with the all-purpose flour.

Baking Powder: Baking powder helps the pancakes rise and turn out light and fluffy, rather than flat.Be sure to use fresh baking powder, not expired, so your pancakes cook up soft and fluffy every time.Banana: Mash a medium ripe banana to add to the pancake batter.

If you have more bananas to use up, check out my ultimate list of banana recipes, too! Buttermilk: These are buttermilk pancakes, so I can’t leave out the buttermilk! It reacts with the baking powder to give you the fluffiest pancakes! If you don’t have any on hand, make your own.Butter: Cooled, melted butter adds rich flavor and keeps the pancakes soft and moist.Letting it cool first helps it mix in smo

Read More