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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
mins
Cook Time
30
minutes
mins
Servings
6
Calories
244
kcal
Equipment
Mixing bowl
Whisk
Nonstick skillet
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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
Nutrition
Calories:
244
kcal
Carbohydrates:
48
g
Protein:
7
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
20
mg
Sodium:
775
mg
Potassium:
452
mg
Fiber:
4
g
Sugar:
16
g
Vitamin A:
166
IU
Vitamin C:
52
mg
Calcium:
91
mg
Iron:
2
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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