Strawberry Banana Baked Pancake
Highlighted under: Favorite Baking Recipes
I absolutely love indulging in a hearty breakfast, and this Strawberry Banana Baked Pancake has become a favorite in my home. The combination of sweet strawberries and ripe bananas creates a delightful flavor explosion that fills the entire kitchen with a comforting aroma as it bakes. The soft, fluffy texture pairs perfectly with a drizzle of maple syrup or a dollop of yogurt. It’s so simple to make and perfect for weekend brunch gatherings or a cozy family breakfast. Trust me, once you try this dish, you'll want to make it again and again!
When I first made this Strawberry Banana Baked Pancake, I was instantly captivated by how easy and fun it was to prepare. Unlike traditional pancakes that require flipping and constant attention, this baked version allows me to enjoy quality time with my family during breakfast. The sweet notes from the fruits remind me of warm summer mornings, making it a perfect way to brighten even the cloudiest of days.
To ensure the pancake stays fluffy, I suggest mixing your dry and wet ingredients separately before combining them. This method helps avoid overmixing, resulting in a light and airy texture. You can even customize it by adding nuts or chocolate chips for an extra treat!
Why You'll Love This Recipe
- Sweet, fruity flavors of strawberries and bananas in every bite
- Easy to assemble and bake, leaving oven time for relaxation
- Perfectly fluffy texture that makes breakfast feel special
Understanding the Ingredients
Each ingredient in this Strawberry Banana Baked Pancake plays a crucial role in achieving the final texture and flavor. The all-purpose flour provides structure, while the sugar balances the sweetness of the fruits. Baking powder and baking soda are essential for the pancake's rise, ensuring a light and fluffy result. The milk and eggs contribute moisture and richness, while the melted butter adds a subtle flavor complexity. Don't skip the vanilla extract, as it enhances all the other flavors and gives a warm aroma during baking.
Using ripe bananas is key to achieving the best flavor. They should be soft and speckled for maximum sweetness. If you don't have fresh strawberries, frozen ones work in a pinch—just make sure to thaw and drain them well to avoid excess moisture in the batter. For a twist on the traditional flavor, consider using blueberries or a mix of berries instead of strawberries. This substitution will keep the recipe vibrant while offering a different taste profile.
Baking Tips for Success
When mixing the batter, it's important not to overmix once you combine wet and dry ingredients. Overmixing can lead to a dense pancake rather than a fluffy one. Mix until you see just a few lumps; the batter doesn't need to be perfectly smooth. To ensure consistent baking, use a light-colored baking dish, as darker pans can cause the edges to brown too quickly, potentially leading to uneven baking.
Keep an eye on your pancake as it bakes. It should take about 20-25 minutes; you'll know it's done when the edges are golden brown and a toothpick inserted into the center comes out clean. If the center is still wet, return it to the oven for an additional 5 minutes. Letting it cool slightly before slicing will help maintain its shape, allowing for neat servings.
Serving and Storing Suggestions
Serve the finished pancake warm for the best experience. A drizzle of maple syrup enhances the sweetness of the fruits, while a dollop of yogurt adds a creamy contrast. For a bit of crunch, consider topping it with granola or chopped nuts. You can personalize your serving with a dusting of powdered sugar or a sprinkle of cinnamon for a comforting touch.
If you have leftovers, this pancake can be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in a toaster or microwave until warmed through. You can also freeze individual slices for up to two months. Just be sure to wrap them tightly to avoid freezer burn, and thaw before reheating. This way, a warm and delicious breakfast is just minutes away!
Ingredients
Gather these fresh and wholesome ingredients to craft your baked pancake.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
- 1 ripe banana, sliced
- Optional: maple syrup for serving
Make sure to use ripe fruits for the best flavor and sweetness!
Instructions
Follow these straightforward steps to create your delicious baked pancake.
Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a baking dish.
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Add Fruits
Fold in the sliced strawberries and banana until evenly distributed.
Bake
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
Serve
Let the pancake cool for a few minutes, then slice and serve warm with maple syrup or yogurt, if desired.
Enjoy your delicious Strawberry Banana Baked Pancake!
Pro Tips
- For an extra touch, consider adding a sprinkle of cinnamon to the batter or serving it with whipped cream for an indulgent breakfast treat.
Flavor Variations
Beyond strawberries and bananas, consider experimenting with other fruits to suit your taste. Some of my favorites include diced peaches, apples, or seasonal berries. You can also add a hint of spice, such as cinnamon or nutmeg, for warmth. Just adjust the sugar to balance the overall sweetness; sometimes, adding a bit of tart fruit can create a lovely contrast that elevates the dish.
For a twist on the classic flavor profile, try adding a tablespoon of cocoa powder to the dry ingredients for a chocolatey take. This can turn your pancake into a decadent dessert option, especially when topped with whipped cream or chocolate syrup. Remember to balance chocolate with a touch of sweetness as it can affect the final taste.
Make-Ahead and Meal Prep
This Strawberry Banana Baked Pancake is a perfect make-ahead option for busy mornings. You can mix the dry ingredients in advance and store them in an airtight container. Similarly, you can whip up the wet ingredients the night before, keeping them refrigerated until you need them. This will save you time in the morning while still delivering a fresh and warm breakfast.
If you plan on preparing a larger batch for meal prepping, consider doubling the recipe. You can bake the pancakes in a larger dish and cut them into squares for easy serving throughout the week. Just follow the same principles for reheating as mentioned earlier, ensuring you enjoy your breakfast in a delightful state every time.
Questions About Recipes
→ Can I use frozen strawberries and bananas?
Yes, you can use frozen fruits! Just make sure to thaw and drain excess moisture before adding them to the batter.
→ How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat in the oven or microwave.
→ Can I double the recipe?
Absolutely! Just use a larger baking dish, and you may need to adjust the baking time slightly.
→ Is this recipe suitable for meal prep?
Yes! You can make it ahead of time and reheat individual portions for a quick breakfast.
Strawberry Banana Baked Pancake
I absolutely love indulging in a hearty breakfast, and this Strawberry Banana Baked Pancake has become a favorite in my home. The combination of sweet strawberries and ripe bananas creates a delightful flavor explosion that fills the entire kitchen with a comforting aroma as it bakes. The soft, fluffy texture pairs perfectly with a drizzle of maple syrup or a dollop of yogurt. It’s so simple to make and perfect for weekend brunch gatherings or a cozy family breakfast. Trust me, once you try this dish, you'll want to make it again and again!
Created by: Lavinia Moore
Recipe Type: Favorite Baking Recipes
Skill Level: Beginner
Final Quantity: 6 servings
What You'll Need
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
- 1 ripe banana, sliced
- Optional: maple syrup for serving
How-To Steps
Preheat your oven to 375°F (190°C) and grease a baking dish.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in the sliced strawberries and banana until evenly distributed.
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
Let the pancake cool for a few minutes, then slice and serve warm with maple syrup or yogurt, if desired.
Extra Tips
- For an extra touch, consider adding a sprinkle of cinnamon to the batter or serving it with whipped cream for an indulgent breakfast treat.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 130mg
- Sodium: 210mg
- Total Carbohydrates: 51g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 7g