Strawberry Banana Baked Pancake

Name: Strawberry Banana Baked Pancake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup milk; 2 tablespoons sugar; 1 teaspoon vanilla extract; 2 ripe bananas, sliced; 1 cup strawberries, hulled and sliced; 2 tablespoons melted butter; Maple syrup; Fresh fruit

Highlighted under: Modern Collection

I absolutely adore this Strawberry Banana Baked Pancake for its simplicity and delightful flavor. Combining fresh strawberries and bananas, it brings a comforting, homey feel to breakfast that’s hard to resist. The best part? It bakes beautifully in one pan, making it a low-effort, high-reward dish. Whether serving it on a lazy weekend morning or for a special brunch, this pancake is guaranteed to impress everyone at the table with its fluffy texture and vibrant colors.

Created by

Lottie Pennington

Last updated on 2026-02-07T21:07:35.885Z

When I first decided to make this baked pancake, I was looking for a recipe that would wow my family while also being simple to prepare. The combination of strawberries and bananas created such a lovely flavor that I couldn't resist tweaking it just a bit with a hint of vanilla. It turned out to be the star of the brunch table!

One tip I learned while making this dish is to let the batter rest for a few minutes before pouring it into the pan. This little step allows the flavors to meld beautifully, and the pancake puffs up to perfection in the oven. It’s this kind of attention to detail that makes all the difference!

Why You'll Love This Recipe

Fluffy texture that captivates the palate
Sweetness from ripe bananas and strawberries
Perfect for sharing with family and friends

Choosing the Right Bananas and Strawberries

For the best flavor and texture in your Strawberry Banana Baked Pancake, choose ripe bananas that are slightly speckled with brown. This indicates that they're sweet and will caramelize beautifully during baking. Similarly, fresh, juicy strawberries should be firm yet slightly soft to the touch; this means they are at peak ripeness. When hulling and slicing, aim for uniform pieces to ensure even cooking and distribution throughout the pancake.

If fresh strawberries are out of season or unavailable, you can opt for frozen strawberries. Just be sure to thaw and drain them well before adding to the batter to avoid excess moisture, which can lead to a soggy pancake. Additionally, you can experiment with other fruits like blueberries or raspberries for a different flavor profile.

Tips for Achieving Fluffiness

To achieve the perfect fluffy texture, it’s essential not to overmix the batter once the wet and dry ingredients are combined. Stir gently until you see no dry flour; a few lumps are actually okay. This technique keeps the pancake light and airy. Overmixing can develop gluten in the flour, leading to a denser final product, which we definitely want to avoid in this dish.

Another tip is to let the batter rest for about 10 minutes after mixing. This resting period allows any gluten that may have developed to relax and will enhance the pancake's fluffiness. You can also adjust the baking time slightly if you notice your pancake is still jigging in the center after the recommended 25 minutes; feel free to add a few extra minutes while keeping an eye on the edges turning golden brown.

Ingredients

For the pancake:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
1 cup strawberries, hulled and sliced
2 tablespoons melted butter

For serving:

Maple syrup
Fresh fruit

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.

Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Combine the wet ingredients

In another mixing bowl, whisk together the eggs, milk, sugar, and vanilla extract until smooth.

Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Add the fruit

Fold in the sliced bananas and strawberries gently to avoid breaking them.

Transfer to baking dish

Pour the batter into the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top.

Bake

Bake for about 25 minutes, or until the pancake is puffed and a toothpick inserted comes out clean.

Serve and enjoy

Let it cool slightly before cutting into squares. Serve warm with maple syrup and extra fresh fruit.

Pro Tips

For an extra touch, sprinkle some powdered sugar on top before serving. You can also substitute the fruits based on what's in season or your personal preference.

Make-Ahead and Storage

This Strawberry Banana Baked Pancake is a perfect dish for meal prep. You can prepare the batter the night before and refrigerate it; just remember to cover it tightly. In the morning, simply pour it into the baking dish and bake as instructed. This can save a lot of time, especially on busy mornings or when hosting brunch.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat slices in the microwave for about 30 seconds to 1 minute, or until warmed through. For longer storage, you can freeze individual portions, placing parchment paper in between layers to prevent sticking. They can be reheated directly from the freezer in the microwave.

Serving Suggestions and Variations

While maple syrup is a classic accompaniment, consider serving the pancake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist at brunch. You can also add a sprinkle of powdered sugar or a drizzle of honey for added sweetness and visual appeal. Fresh mint leaves can add a refreshing touch as a garnish too.

If you're looking to switch things up, try incorporating a touch of cinnamon or nutmeg into the batter for a warm spice note. You can also add a handful of chopped nuts, such as walnuts or pecans, for a delightful crunch and enhanced flavor. This recipe is versatile enough to accommodate various sweet flavors while keeping the base deliciously fluffy and satisfying.

Questions About Recipes

→ Can I use frozen fruit instead of fresh?

Yes, but make sure to thaw them and drain any excess liquid before adding to the batter.

→ How do I store leftovers?

Store any leftover pancake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I make this pancake dairy-free?

Absolutely! Substitute regular milk with almond, soy, or oat milk, and use dairy-free butter.

→ What can I serve with this pancake?

This pancake pairs perfectly with maple syrup, whipped cream, or a dollop of yogurt on top.