Banana Strawberry Pancakes
Fruity and fluffy, these banana strawberry pancakes are perfect for a delightful breakfast or brunch!
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup milk room temp
- 1 large egg room temp
- 1 tsp vanilla extract
- 1 large, ripe banana mashed
- 1/2 cup strawberries diced
Instructions
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In a small mixing bowl, whisk together milk, egg, and vanilla extract until foamy.
- Pour wet ingredients into dry, and mix until just combined. Be careful not to overmix!
- Gently fold in mashed banana and strawberries.
- Heat a large skillet or griddle over medium heat and coat with cooking spray.
- Spoon 1/4 cup of batter onto skillet and cook for 2-3 minutes or until bubbles form and the edges look set. Flip and cook for another 2-3 minutes.
- Serve with additional slices of strawberries and bananas, or with your favorite pancake toppings!
Notes
- Store any leftovers in a silicone storage bag or glass storage container in the refrigerator for up to 3-5 days.
- Mix it up by swapping blueberries, raspberries, or another fruit for the strawberries!