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Whole Grain Strawberry Banana Pancakes

Strawberries and bananas are a classic combination that taste great in pancakes. Chef V’s boys love blueberry pancakes, but when they ran out of blueberries one morning, Chef V whipped up these whole grain strawberry banana pancakes, and they devoured them!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 10 pancakes


  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Dash salt
  • 1 medium banana (~½ cup mashed)
  • 1 cup buttermilk
  • 2 Tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup diced (½") strawberries


  • Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, mash the banana. Add the buttermilk, butter, egg, and vanilla, and whisk to combine.
  • Add buttermilk mixture to flour mixture. Whisk until just combined. Do not over mix. If it looks too thick, add a little more buttermilk (buttermilk thickness can vary). Gently fold in the strawberries or set aside to sprinkle on top of the batter when cooking.
  • Lightly grease griddle or pan with non-stick spray or a little butter. Place ~¼ cup batter onto the griddle to create pancakes. Sprinkle strawberries on pancakes (if set aside), and gently press down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
  • Flip and cook ~2 more minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting (~170° F) until ready to eat. Enjoy!


If the batter looks a little too thick, add more buttermilk. If too thin, add a spoonful of flour. But remember not to overmix!