These healthy strawberry banana pancakes are packed with goodness and are so simple to make! The banana-sweetened oatmeal pancake batter is made from scratch in a blender, then combined with fresh strawberries for little pops of fresh fruit in every bite. They’re tender with a sweet, delicate banana flavor and the perfect fluffy texture. The perfect healthy breakfast for the whole family! {Gluten-free, vegetarian & dairy-free-friendly}
Banana Strawberry Pancakes – So Healthy & Fluffy!
In our house, we’re constantly testing out new healthy pancake recipes because the kids devour them and I love how they make such a great quick and easy breakfast for the week. These strawberry banana pancakes are no exception and have quickly become a new breakfast favorite!
The batter is made by blending oats, milk, eggs, banana, and more in the blender, so they’re naturally sweetened and packed with fiber. Then, we fold in the little pieces of strawberries so you get their sweet flavor in every bite.
The entire recipe is completely from scratch yet so easy to make and with ingredients you’ll feel good about serving to your crew!
For more healthy banana pancakes, be sure to try out these Banana Protein Pancakes, Cottage Cheese Banana Pancakes and Chocolate Banana Protein Pancakes! Or if you prefer your pancakes without bananas, try these No Banana Protein Pancakes.
Why We Love These Healthy Strawberry Banana Pancakes
- Formulated by a Registered Dietitian to be a great source of soluble fiber, healthy fats, and antioxidants
- Suitable for the entire family, including babies, kids, and adults
- Naturally-sweetened with ripe bananas and maple syrup or honey
- Uses whole oats for the batter instead of regular flour
- The leftovers freeze great for an easy breakfast later on
Ingredient Notes
- Oats: Oats replace the flour typically used in regular pancakes for a fiber-rich alternative. You can use old fashioned or quick oats.
- Chia seeds: Chia seeds are a good source of healthy fats, fiber, and antioxidants, so they incorporate some extra nutrients for additional staying power. They also help to thicken the batter for thicker and fluffier pancakes.
- Milk: Helps thin out the batter slightly, making it easier to blend. You can use regular dairy-based milk or sub in a milk alternative such as almond milk.
- Eggs: To help to bind the dry ingredients together while adding some extra protein.
- Bananas: To sweeten the pancakes without any added sugar. Use overripe bananas which will be naturally sweeter and easier to combine with the other ingredients.
- Seasonings: I always add vanilla extract, cinnamon and salt for full flavor.
- Baking powder: To help get light, fluffy pancakes.
- Sweetener: This is optional, but honey or maple syrup help to sweeten the batter. Vanilla protein powder can also be used.
- Strawberries: For some juicy flavor and natural sweetness. Use fresh strawberries chopped into small pieces for best results.
Step-by-Step Instructions
- In a blender, mix together all of the ingredients, other than the strawberries until combined and smooth.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Carefully stir in the diced strawberries until evenly distributed.
- Preheat griddle or large skillet to medium heat. Spray with cooking spray. Using a tablespoon, scoop pancake mix onto the hot griddle so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 2-3 minutes on the first side or until edges start to harden and small bubbles start to form on surface. Flip and cook the second side for an additional 2-3 minutes, or until pancakes are lightly golden on the surface. If you find that pancakes are browning too quickly and the middle is not fully cooked, lower the heat. Repeat until remaining batter has been used up.
- Top pancakes with sliced banana, fresh sliced strawberries, and maple syrup, if desired.
Scroll to the recipe card below for the full strawberry pancake recipe!
Tips for the Best Pancakes
- Use overripe bananas: For best results, use very ripe bananas to incorporate more sweetness into the pancakes.
- Evenly distribute strawberries: Make sure that the chopped strawberries are evenly distributed into the batter so that the pancakes have roughly equal amounts. If some of the pancakes end up with more strawberries, it may affect the texture since more juices will be released into those pancakes.
- Keep an eye on the pancakes so that they don’t brown too quickly and the strawberries on the surface don’t burn. They tend to burn faster than the rest of the pancake. If your pan or griddle starts to smoke, it means your pan is too hot.
- Use a griddle if possible: I tend to prefer using a griddle over a frying pan to make pancakes since it distributes the heat more evenly, resulting in pancakes that cook and brown more equally. A frying pan still works well, but I recommend opting for the griddle if you have one.
- Allow pancakes to cool for several minutes: You may notice that the pancakes seem a bit soft when you first remove them from the heat. They will firm up after cooling for a few minutes.
Recipe FAQs
It’s best to use fresh strawberries for this recipe. Frozen strawberries contain quite a bit of water that can leak into your batter when cooked, which may result in pancakes with a more soggy texture.
If your pancakes are too mushy, it’s likely that your griddle or skillet was on too high of a heat when you cooked them. If the heat is too high, the middles won’t cook and get firm. Do a test pancake first and lower the heat if it comes out gooey.
These strawberry banana pancakes are a great healthy option for breakfast. This recipe is made without refined flour and contains a good amount of fiber and protein, while also being low in sugar and calories. Plus, you get lots of vitamins and minerals from the fresh fruits for a nutritious and balanced breakfast.
I haven’t personally tried it, but I’ve made a similar recipe in the waffle maker and it turns out great! If you try this batter for waffles, let me know how it turns out in the comments below.
Storage and Reheating Guidelines
To refrigerate: Once made, store leftover pancakes in an airtight container or covered in the fridge for up to 4 days.
To freeze: The cooked pancakes can be frozen for up to a month in a single layer in a freezer-safe container or freezer bag. If stacking them, separate the pancakes with parchment or wax paper so that they don’t stick together.
To reheat: You can reheat them by either placing them in the microwave for a couple of minutes or popping them in the toaster or toaster oven until heated through.
Pancake Toppings
This strawberry banana pancake recipe is especially delicious served up with some fresh banana slices and diced strawberries, and other favorite toppings like:
- Maple syrup
- Drizzle of peanut butter
- Chocolate chips
- Coconut flakes
- Strawberry chia jam
- Whipped cream
Recipe Variations
- Add chocolate: Stir in some chocolate chips when you add the strawberries. Chocolate for breakfast is never a bad idea!
- Use different fruit combinations: Swap the strawberries for other fresh berries, like blueberries or blackberries.
- To make protein pancakes: Add 2 tablespoons of vanilla protein powder to the pancake batter. You may need to add a bit of extra milk if the protein powder causes your batter to thicken too much.
- To make vegan: Use a flax egg or chia egg to replace the regular eggs and sub in a plant-based milk alternative for regular dairy milk.
More Delicious Breakfast Recipes
- Healthy Pumpkin Pancakes
- Baby-Led Weaning Banana Pancakes
- Crepes with Almond Milk
- Healthy Banana Oatmeal Waffles
- Blueberry Banana Oatmeal Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Strawberry Banana Oatmeal Pancakes
Ingredients
- 1 cup oats
- 1/4 cup milk (or milk alternative)
- 1 tablespoon chia seeds
- 2 eggs
- 2 ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons maple syrup or honey (optional – or sub in 2 tablespoons vanilla protein powder)
- 3/4 cup diced strawberries
Instructions
- In a blender, mix together all of the ingredients, other than the strawberries until combined and smooth.
- Carefully stir in the diced strawberries until evenly distributed.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Preheat griddle or frying pan to medium high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the hot pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 2-3 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 2-3 minutes on the other side, or until pancakes are lightly golden on the surface.
- Top with sliced banana, fresh sliced strawberries, and maple syrup, if desired.
Notes
- Use overripe bananas: For best results, use very ripe bananas to incorporate more sweetness into the pancakes.
- Evenly distribute strawberries: Make sure that the chopped strawberries are evenly distributed into the batter so that the pancakes have roughly equal amounts. If some of the pancakes end up with more strawberries, it may affect the texture since more juices will be released into those pancakes.
- Keep an eye on the pancakes so that they don’t brown too quickly and the strawberries on the surface don’t burn. They tend to burn faster than the rest of the pancake. If your pan or griddle starts to smoke, it means your pan is too hot.
- Use a griddle if possible: I tend to prefer using a griddle over a frying pan to make pancakes since it distributes the heat more evenly, resulting in pancakes that cook and brown more equally. A frying pan still works well, but I recommend opting for the griddle if you have one.
- Allow pancakes to cool for several minutes: You may notice that the pancakes seem a bit soft when you first remove them from the heat. They will firm up after cooling for a few minutes.
Nutrition
This recipe was originally posted in July 2022 and the text, photos and formatting were updated in March 2025.
Can’t wait to try these but not sure if hubby will join me. Do these freeze and reheat well so I can enjoy them again?
Yes, they should freeze well! We usually polish them off before I get a chance to freeze them, but I’ve frozen similar pancakes without an issue. Hope you enjoy!