Strawberry Banana Baked Pancake

Name: Strawberry Banana Baked Pancake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 ripe bananas, mashed; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 2 tablespoons butter, melted

Highlighted under: Favorite Baking Recipes

I love how effortlessly this Strawberry Banana Baked Pancake comes together, making breakfast feel special without all the fuss. With just a few simple ingredients, I can whip up a fluffy, delicious pancake that’s filled with the sweetness of ripe bananas and fresh strawberries. This dish is perfect for a cozy weekend brunch or an easy weekday breakfast. The best part? It requires minimal hands-on time, allowing me to enjoy a leisurely morning without sacrificing flavor or satisfaction.

Created by

Lavinia Moore

Last updated on 2026-02-07T19:40:37.880Z

When I first made this Strawberry Banana Baked Pancake, I was surprised by how simple and delicious it was! The combination of flavors works beautifully together, and the baked pancake rises to a perfect golden-brown finish. I discovered that using overripe bananas enhances the natural sweetness and moisture, resulting in an incredibly fluffy texture that I can't resist.

One trick I learned is to dot the top with extra strawberries just before it goes into the oven; it not only looks beautiful, but it also provides bursts of fresh flavor in every bite. Whether topped with a drizzle of maple syrup or a dollop of whipped cream, this pancake is a true crowd-pleaser!

Why You'll Love This Recipe
Heavenly combination of strawberries and bananas
A fluffy texture that's soft and satisfying
Perfectly baked for an easy breakfast or brunch

Perfecting the Batter

Achieving the right pancake batter consistency is vital for a fluffy baked pancake. When combining the wet and dry ingredients, avoid over-mixing; you want small lumps to remain for a light texture. If your batter appears too thick, consider adding an extra tablespoon of milk to reach your desired pourable consistency. Remember, the batter will puff up beautifully in the oven, creating those sought-after fluffy layers.

The freshness of your strawberries plays a crucial role in the flavor of this dish. Opt for bright red strawberries without any soft spots or blemishes for the best results. If strawberries are out of season, you can substitute with other berries like blueberries or raspberries, and they will bake just as beautifully. Just be cautious with juicier fruits, as they may alter the overall texture of the pancake.

Baking Techniques and Tips

Baking this pancake in a 9x13-inch dish ensures even cooking and surface area for delightful golden edges. Make sure to grease the dish thoroughly to prevent sticking; a light layer of butter or baking spray works well. Keep an eye on your pancake during the last few minutes of baking. It’s done when the edges are golden brown and a toothpick inserted in the center comes out clean. Don’t be afraid to rotate the dish halfway through for even browning.

Letting the pancake rest for a few minutes before slicing not only makes serving easier but also allows it to set, improving texture. If you enjoy a crispier edge, you might consider broiling it for a minute after baking. Just watch closely to prevent burning; this can elevate the overall flavor through slight caramelization.

Ingredients

For the pancake

2 ripe bananas, mashed
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
2 tablespoons butter, melted

Instructions

Preheat the oven

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

Mix the wet ingredients

In a large bowl, combine the mashed bananas, milk, eggs, and vanilla extract until well blended.

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine wet and dry ingredients

Gradually pour the dry ingredients into the wet mixture, stirring until just combined. Fold in the melted butter and chopped strawberries.

Bake

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

Serve

Allow to cool slightly before cutting into squares. Serve warm, topped with maple syrup or whipped cream if desired.

Pro Tips

For an added twist, try adding a pinch of cinnamon to the batter for extra flavor. You can also substitute other fruits like blueberries or raspberries for a variation.

Serving Suggestions

For a fun twist, consider serving this baked pancake with a variety of toppings. Fresh whipped cream and a dusting of powdered sugar enhance its sweetness, while a drizzle of warm maple syrup can make breakfast feel indulgent. You could even add a sprinkle of nuts or granola for added crunch and flavor contrasts.

This recipe is also excellent for family gatherings or brunch parties. You can easily double the recipe and use two baking dishes to serve a larger crowd. Pair it with a fresh fruit salad or yogurt to round out the meal, and don’t forget some fresh coffee or tea to complement the sweetness of the pancake.

Storage and Make-Ahead Tips

This baked pancake refrigerates well, making it a great choice for meal prepping. Once cooled, cut into squares and store in an airtight container in the refrigerator for up to three days. Reheat individual pieces in the microwave for about 30-45 seconds for a quick breakfast on busy mornings.

If you prefer to make this pancake in advance for a special occasion, you can prepare the batter the night before and refrigerate it. Just remember to bring it back to room temperature before pouring it into the baking dish and baking. This flexibility allows you to enjoy the flavors without feeling rushed during your morning routine.

Questions About Recipes

→ Can I make this pancake ahead of time?

Yes! You can prepare the batter the night before and refrigerate it. Just pour it into the baking dish and bake in the morning.

→ Can I freeze leftovers?

Absolutely! You can freeze baked pancakes in an airtight container for up to 2 months. Reheat in the toaster or microwave.

→ What can I use instead of all-purpose flour?

You can use whole wheat flour or gluten-free flour as a substitute, though the texture may vary slightly.

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just ensure they are thawed and drained before adding to the batter.