Strawberry Banana Baked Pancake

Name: Strawberry Banana Baked Pancake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter; 1 ripe banana, sliced; 1 cup strawberries, hulled and sliced; Maple syrup, for serving

Highlighted under: Comfort Meal Staples

I love making this Strawberry Banana Baked Pancake for breakfast on lazy weekends. It's incredibly easy to prepare, and the sweet aroma of fresh strawberries and ripe bananas fills the kitchen, creating a cozy atmosphere. The pancake puffs up beautifully in the oven, and it’s such a treat to dig into! Whether served plain or with a drizzle of maple syrup, it’s a delightful way to start the day. Plus, it’s a great way to use up any overripe bananas you might have lying around.

Created by

Harper Collins

Last updated on 2026-02-07T23:25:36.200Z

When I first tried baking pancakes, I was skeptical how it would turn out compared to the traditional method. But this recipe convinced me otherwise! The magic happens in the oven, where the combination of ingredients creates a fluffy, souffle-like pancake that’s both light and satisfying. I’ve found that letting the batter rest for just a few minutes allows the flavors to meld beautifully.

One of my favorite things about this baked pancake is its versatility. You can easily swap in different fruits based on the season or whatever you have on hand. The strawberries provide a tart contrast to the sweet banana, making each bite a delightful experience. Just don’t forget to serve it warm for the best flavor!

Why You Will Love This Recipe
Fluffy texture that is light and satisfying
Sweet and fruity flavors in every bite
Perfect for feeding a crowd with minimal effort

The Role of Ingredients

Each ingredient in this Strawberry Banana Baked Pancake plays a crucial role in achieving the perfect puff. The combination of all-purpose flour, baking powder, and baking soda contributes to a light and airy texture, making every bite satisfying. The baking powder acts as the primary leavening agent, while the baking soda helps to enhance browning and adds a slight tang. For best results, ensure that your leavening agents are fresh; expired products can lead to a flat pancake that lacks the desired rise.

Using ripe bananas not only adds natural sweetness but also enhances the moisture in the bake. If you find yourself with overly ripe bananas, don’t hesitate to use them here; they will make the pancake even sweeter and more flavorful. For those who may be allergic to bananas, you can swap them for applesauce at a 1:1 ratio to maintain the moisture, though the banana flavor will be absent.

Baking Techniques for Perfection

After combining the dry and wet ingredients, remember to stir gently until just mixed. Overmixing can lead to a dense pancake, while gently folding just until combined helps maintain the fluffy texture. It’s perfectly fine if there are a few lumps remaining; these will dissolve during baking. As a tip, use a rubber spatula to carefully fold in the fruit, which integrates them without breaking apart the batter too much.

The baking time is crucial for achieving that golden, puffy finish. Keep an eye on the pancake as it bakes; visual cues are key. You’ll know it’s ready when the edges begin to turn lightly golden and the center puffs up noticeably. If you're unsure, inserting a toothpick into the center can help—if it comes out clean or with a few moist crumbs, it’s done! Let it cool slightly before slicing to avoid squishing.

Serving and Storage Tips

Serve your baked pancake warm, drizzled with maple syrup, or even a dollop of whipped cream for an indulgent treat. If you want to elevate it further, consider topping it with a sprinkle of powdered sugar or a dash of cinnamon, which complements the fruity flavors beautifully. This dish is perfect for brunch gatherings, and leftovers can be enjoyed throughout the week. I often slice the pancake into portions, making it easy to reheat in the microwave for a quick breakfast.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a slice in the microwave for about 30 seconds or until warm. You can also freeze slices wrapped in plastic wrap and then in foil for up to a month. When you’re ready to indulge again, thaw overnight in the fridge and reheat—it’s like having a fresh pancake all over again!

Ingredients

Gather these simple ingredients to whip up a delicious Strawberry Banana Baked Pancake:

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 ripe banana, sliced
1 cup strawberries, hulled and sliced
Maple syrup, for serving

Make sure to have everything prepared and ready before you start mixing!

Instructions

Follow these easy steps for a delightful baked pancake:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish or skillet.

Mix dry ingredients

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

Combine wet ingredients

In another bowl, whisk together the buttermilk, eggs, and melted butter until blended.

Combine both mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Add fruits and bake

Fold in the sliced bananas and strawberries, then pour the batter into the prepared baking dish. Bake for 25 minutes or until golden and puffy.

Serve

Remove from the oven and let it cool slightly before slicing. Serve warm with maple syrup drizzled on top.

This baked pancake is best enjoyed fresh out of the oven!

Pro Tips

For an extra burst of flavor, try adding a teaspoon of vanilla extract to the wet ingredients. You can also experiment with different fruits like blueberries or peaches.

Variations to Explore

Feel free to get creative with the fruits in this baked pancake. While strawberries and bananas are delightful, other combinations like blueberries and peaches or even mixed berries work beautifully as well. Just ensure that if you're using frozen fruits, they are thawed and drained, so excess moisture doesn't affect the batter’s consistency.

You may also consider adding spices for extra depth. A splash of vanilla extract or a pinch of nutmeg can enhance the flavors further. For a nutritional boost, you can incorporate ground flaxseed or chia seeds into the batter; just exchange a tablespoon of flour for each tablespoon of seeds to maintain balance.

Common Troubleshooting

If your baked pancake emerges from the oven flat, it could be due to expired baking powder or overmixing the batter. Always check the freshness of your leavening agents, and remember that gentle folding is key. In case your pancake feels too dense, next time try slightly reducing the flour quantity or adding an extra egg for added lift.

If the pancake is browning too quickly on the edges but remains undercooked in the center, consider lowering the oven temperature by 25°F (about 15°C) and extending the baking time accordingly. This will allow the center to cook thoroughly while preventing the edges from burning.

Scaling the Recipe

This baked pancake recipe can easily be scaled to serve more people. To double the quantity, simply use a larger baking dish or, for even cooking, bake in two separate dishes. Adjusting the baking time may be necessary; keep a close eye on them to ensure both are baked evenly.

For a smaller portion, you can halve the recipe and bake it in a smaller 7-inch dish. Just be aware that reducing the volume may lead to slightly quicker baking times, so check for doneness around the 20-minute mark.

Questions About Recipes

→ Can I make this pancake ahead of time?

While it’s best fresh, you can prepare the batter and refrigerate it overnight. Just give it a good stir before baking.

→ Is there a gluten-free option for this recipe?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring you use one that includes xanthan gum.

→ Can I use frozen strawberries?

Absolutely! Frozen strawberries work well; just make sure to thaw and drain them before adding to the batter.

→ What can I do with leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.