Thick & Fluffy Strawberry Banana Pancakes
These thick and fluffy strawberry banana pancakes are made with ripe banana and fresh strawberries for a soft, bakery-style texture. Finished with a simple homemade strawberry syrup that’s refined sugar free, they’re a delicious, crowd-pleasing breakfast that feels special but comes together with simple ingredients.
I somehow ended up with six pounds of strawberries after Valentine’s Day (my mom owns a bakery and had leftovers — and yes, I happily claimed them), so I went all in on strawberry recipes. Between my strawberry chia pudding, strawberry tiramisu, homemade strawberry syrup, and strawberry banana bread, these thick and fluffy strawberry banana pancakes quickly became a favorite in our household. They’re soft, tall, and packed with real fruit — the kind of restaurant-worthy strawberry banana pancake recipe that feels perfect for slow weekend mornings.
I love turning these into a full brunch spread — think warm strawberry syrup, a swipe of almond butter on top, and something cozy to sip like my tiramisu latte or banana bread latte. If you’re making a bigger breakfast, pair them with my breakfast sandwiches, freezer breakfast burritos, or a simple fruit bowl to round things out. They feel special but still super doable, which is exactly what I want in a go-to breakfast recipe.
How to Make Thick & Fluffy Strawberry Banana Pancakes
This section is just a quick overview so you can follow along with the photos — scroll to the recipe card below for full measurements and detailed step-by-step instructions.
Make the buttermilk, then mix together all the wet ingredients:
Combine the dry ingredients in a separate bowl, then combine wet and dry to create your thick pancake batter. Then add in strawberries last!
Cook: Scoop onto a preheated skillet, cook until bubbles form, then flip and finish on slightly lower heat.
Serve: Top with homemade strawberry syrup and your favorite toppings.
Tips & Tricks for the Best Strawberry Banana Pancakes
- Pat the strawberries dry well: Extra moisture from strawberries can make the batter too wet. Gently pat them dry before folding them in so your pancakes stay thick and fluffy.
- Don’t overmix the batter: The key to tall, fluffy pancakes is a light hand. Mix until just combined — a few lumps are totally fine and actually help with texture.
- Let the batter rest: Giving the batter about 10 minutes to rest allows the flour to hydrate and the baking powder to activate, which helps create that restaurant-worthy lift.
- Start with medium heat, then lower it: Cook the first side on medium heat until bubbles form, then reduce slightly after flipping so the centers cook through without burning the outside.
- Never press the pancakes down: It’s tempting, but pressing them with a spatula pushes out air and makes them dense. Let them naturally rise and stay tall.
How to Store
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days. To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag with parchment between layers to prevent sticking. Reheat in the toaster, skillet, or microwave until warm and fluffy again.
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If you make the Strawberry Banana Pancakes, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Thick & Fluffy Strawberry Banana Pancakes
Ingredients
Pancakes
- 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
Add-ins
- ½ cup diced strawberries (patted VERY dry)
Homemade Strawberry Syrup
- 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.
Strawberry Syrup
- 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
- Batter consistency matters: This pancake batter is meant to be thick — more like scoopable cake batter than a pourable pancake mix. If it feels too thin, add a tablespoon of flour at a time until it reaches the right texture.
- Strawberry syrup texture: You can strain the syrup for a smooth finish or leave it slightly chunky if you prefer more texture on top of your pancakes. Both versions work beautifully.
- Sweetness level is flexible: Depending on how ripe your bananas and strawberries are, you may not need additional sweetness when serving. Taste and adjust toppings to your preference.
