Strawberry Banana Baked Pancake

Name: Strawberry Banana Baked Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 ripe bananas, mashed; 1 cup strawberries, hulled and sliced; 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract

Highlighted under: Modern Baking Inspiration

I love making this Strawberry Banana Baked Pancake for breakfast on lazy weekends. It combines the best of both worlds: the fluffy texture of pancakes and the ease of a casserole. When baked, the bananas caramelize slightly, which pairs perfectly with the fresh strawberries. You can whip it up in no time, and it serves a crowd! Plus, it’s a delightful way to enjoy seasonal fruits while keeping breakfast fun and special.

Created by

Linnea Porter

Last updated on 2026-03-05T06:09:54.542Z

I discovered the joy of baked pancakes while experimenting in the kitchen. This specific combination of strawberries and bananas came about after I found an abundance of both in my fridge. The flavors blend wonderfully, and the ease of preparing it all at once makes breakfast feel like a treat rather than a chore.

One tip I always use is to let the batter sit for a few minutes before pouring it into the baking dish. This helps the pancake bake evenly, giving you that light, fluffy texture everyone loves. Trust me, it’s worth that little wait!

Why You'll Love This Recipe

Fluffy and soft texture that melts in your mouth
Bursting with fresh fruit flavors in every bite
Perfect for brunch gatherings or a cozy family breakfast

Why Fruits Matter

In this Strawberry Banana Baked Pancake, both strawberries and bananas play crucial roles not just for flavor, but also for moisture and tenderness. The ripe bananas provide natural sweetness and a creamy texture, which makes the pancake fluffy and soft when baked. If you're looking for substitutes, consider using applesauce or pureed pears, but keep in mind the flavor will shift slightly. For an extra boost of nutrition, you might also add a handful of spinach, which goes unnoticed amid the sweetness of the fruits.

Strawberries add a burst of tartness that balances the sweetness of the bananas. When they are baked, their juice seeps into the batter, creating pockets of flavor throughout. Make sure to use fresh, ripe strawberries for the best results; frozen strawberries can make the batter overly moist and watery. If using frozen, you may want to reduce the milk slightly to avoid a soggy pancake.

Baking Tips

When preheating the oven to 350°F (175°C), it's essential to give it enough time to reach the correct temperature before placing your pancake in. An oven thermometer can be useful to ensure accurate heat, as some ovens may vary. Properly greasing your baking dish is also key; this will prevent sticking and makes for easier serving. I find using a non-stick spray or a light coating of butter works best for this recipe.

As for baking time, check your pancake around the 25-minute mark, but be ready to go up to 30 minutes. You’ll know it's done when the edges are golden brown and a toothpick inserted in the center comes out clean. Avoid overbaking, as this can lead to a dry texture. If you notice that the edges are browning too quickly, you can tent the pancake with foil to protect them while allowing the center to finish cooking.

Ingredients

Gather the following ingredients to make this delicious dish:

Ingredients

2 ripe bananas, mashed
1 cup strawberries, hulled and sliced
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Instructions

Follow these simple steps to whip up your Strawberry Banana Baked Pancake:

Preheat the Oven

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

Prepare the Batter

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients, and mix until just combined. Fold in the mashed bananas and half of the strawberries.

Bake

Pour the batter into the greased baking dish. Top with the remaining strawberries. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Serve

Allow to cool for a few minutes before slicing. Serve warm, optionally with maple syrup or whipped cream.

Pro Tips

For an extra touch of flavor, add a sprinkle of cinnamon to the batter before baking.

Serving Suggestions

This Strawberry Banana Baked Pancake can be served warm straight from the oven or cooled slightly and enjoyed later. For an indulgent twist, consider serving it with a dollop of whipped cream or a drizzle of maple syrup, which enhances the natural sweetness of the fruits. Fresh mint leaves can also add a nice touch of color and a refreshing contrast to the sweet flavors.

You can also offset the sweetness by pairing this baked pancake with a tangy yogurt or a fruit compote. Greek yogurt not only adds protein but also brings a creamy texture that complements the dish beautifully. If you're hosting a brunch, consider setting up a toppings bar with various nuts, seeds, and additional fruits to personalize each serving.

Storage and Reheating

If you have leftovers (which is rare but possible!), store the baked pancake in an airtight container in the refrigerator for up to three days. It’s best enjoyed fresh, but you can reheat individual slices in the microwave for about 30-45 seconds or in the oven at 350°F (175°C) for about 10 minutes until warmed through. This way, you can savor the fluffy texture without losing the delicious flavors.

For longer storage, consider freezing the baked pancake. Cut it into individual servings, wrap them tightly in plastic wrap, and then place them in a resealable freezer bag. This can last up to two months in the freezer. When ready to enjoy, simply thaw in the refrigerator overnight and reheat as mentioned above, ensuring that the freshness remains intact.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Just be sure to thaw them beforehand and drain any excess moisture.

→ Can I make this recipe vegan?

Absolutely! Substitute the egg with a flax egg and use a plant-based milk instead.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or oven.

→ Can I add other fruits?

Yes, you can mix in other fruits like blueberries or peaches, depending on your taste.