Description
These strawberry banana pancakes are soft, fluffy, and bursting with delicious flavors. Perfect for a hearty breakfast or brunch!
Ingredients
Scale
- 1¾ cups all-purpose flour (can sub a 1:1 gluten free flour blend)
- 2 tbsp coconut sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup mashed ripe banana
- ¾ cup milk
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice (creates buttermilk reaction)
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp melted butter or coconut oil
- ½ cup diced strawberries (patted VERY dry)
- 2 cups chopped fresh strawberries
- ¾ cup water
- 3 tbsp maple syrup
- 1 tsp vanilla
- Pinch salt
Instructions
- Make the buttermilk: In a large mixing bowl, combine the milk and lemon juice. Stir gently and let it sit for about 3 minutes. This creates a quick buttermilk reaction, which helps give the pancakes a soft, fluffy texture.
- To the buttermilk mixture, add the mashed banana, Greek yogurt, egg, maple syrup, vanilla extract, and melted butter (or coconut oil). Whisk until smooth and well combined.
- In a separate bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon so everything is evenly distributed.
- Pour the dry ingredients into the wet ingredients and gently fold together with a spatula until just combined. Do not overmix — the batter should be thick, slightly lumpy, and resemble scoopable cake batter.
- Let the batter rest for 10 minutes. This allows the flour to fully hydrate and helps create extra thick, fluffy pancakes when cooking.
- Fold in the diced strawberries right before cooking, mixing gently to avoid breaking them down or adding excess moisture.
- Heat a nonstick skillet or griddle over medium heat and lightly grease if needed. Scoop ~1/4 cup of pancake batter onto the pan and cook until bubbles form on the surface and the edges begin to set.
- Flip, then reduce heat to medium-low and cook until the pancakes are golden and cooked through. Do not press down on the pancakes — this keeps them tall and fluffy.
- Serve warm with homemade strawberry syrup and your favorite toppings like whipped cream, fresh strawberries, mint leaves, or spoonfuls of strawberry pulp for extra flavor and color.
- Add the chopped strawberries, water, and maple syrup to a small saucepan and stir to combine.
- Place the saucepan over medium-low heat and let the mixture simmer for 10–15 minutes, gently pressing the strawberries with a spoon as they soften to help release their juices.
- Remove from the heat and stir in the vanilla extract for extra flavor.
- Strain the syrup through a fine mesh sieve into a bowl or jar, pressing lightly to extract the liquid. Save the softened strawberries to spoon over the pancakes if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Make sure to pat the diced strawberries dry to prevent excess moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg