Strawberry and Banana Pancake Bites

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I love bite sized food. I also happen to love strawberry banana pancakes.
So it’s no surprise that strawberry banana pancake bites are my new favorite thing. Some strawberries added to the mix don’t hurt either. The fruit becomes soft and jammy when heated, so it’s perfect filling for fluffy pancakes.
strawberry banana pancakes
This isn’t a complicated recipe. It’s fairly simple actually. Slice some fruit, dip in pancake batter, and cook just as you would pancakes. You could probably use any fruit you want. Bananas and strawberries just happen to go together and are the right size for cooking in a perfect pancake. (It also helps that I had them both on hand!) Any fruit would probably work fine here, though. So use your imagination!
Like regular pancakes, you need to cook these low and slow. Otherwise, you’ll end up with uncooked pancake batter in addition to softened fruit. This is perfect for a lazy brunch because it’s customizable. You can make either banana or strawberry, or just plain pancakes for those that want it. This is also perfect for kids — they’re made for small appetites, and what kid doesn’t like bananas or strawberries?
You can use your favorite pancake batter here, even if it’s just a mix (no judgment!) but my favorite recipe is fluffy, has a hint of both vanilla and maple extract (my own secret ingredient for all breakfast based carbs) and is easy to whip up with what’s in your fridge. No ricotta or other ingredients you don’t have. I don’t know about you, but I always hate to look at suppposedly simply recipes and find it contains. Simple should be simple!
strawberry banana pancakes
I dusted these with powdered sugar and served them with maple syrup. With a hot cup of coffee, they are the perfect semi-indulgent breakfast with a surprise in the middle!
banana pancakes

Strawberry and Banana Pancakes Bites

These bite sized strawberry and banana pancakes are filled with juicy fruit. Perfect for breakfast, brunch, and more.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 244 kcal


  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 3 tablespoons melted butter
  • 1 pint strawberries sliced into 1/4” rounds
  • 3 bananas sliced into 1/4” rounds
  • Butter for cooking
  • Powdered sugar and maple syrup for serving


  • In a mixing bowl, whisk the flour, sugar, baking soda and salt.
  • Add the milk, egg, extracts, and melted butter. Whisk until just combined.
  • Heat a griddle or nonstick skillet over medium low heat. Add a tablespoon of butter.
  • Dip the fruit slices into the pancake batter until fully coated.
  • Add the battered fruit to the pan. Cook until pancake batter is bubbly and flip.
  • Continue cooking until golden brown on both sides.
  • Transfer to plates and serve with powdered sugar and maple syrup.


Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can be rewarmed in a skillet or toaster oven.
Variations: You can use your favorite pancake batter, and any fruit you like.
Pairs well with: Chai French Toast Sticks, Vegan Gluten Free Blueberry Waffles, Salted Caramel Tea Blend


Calories: 244kcalCarbohydrates: 48gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 775mgPotassium: 452mgFiber: 4gSugar: 16gVitamin A: 166IUVitamin C: 52mgCalcium: 91mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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