Griddle cakes. Macky Hacks. French-Canadian Waffles.
Whatever you call ’em, I’m all about ’em.
I’ve told you before that I have an infatuation with almond extract. Well, anyone who knows me knows that I also have an infatuation with pancakes. They make me so happy! Every time I eat them, which is quite often, joy just radiates from my belly.
Rarely do I make just plain pancakes. Lots of experimenting has left me with some pretty delicious pancakes, like Egg Nog pancakes (Mmmmm!), and the occasional not-so-delicious pancakes, like pizza pancakes… Don’t try that one at home, kids.
Today’s recipe, though, is a good one. It’s perfect for Spring or Summer and tastes like a strawberry banana smoothie married a pancake.
If you’re a pancake aficionado like I am, give these a try next time you fire up the griddle!
If you’re not a pancake aficionado, you should give them a try anyway. 😉 SO GOOD.
(adapted from “All About Breakfast & Brunch“)
- 1 c. strawberries
- 1 medium banana
- 1 3/4 c. flour
- 3 Tbs. + 1 tsp. granulated sugar, divided
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbs. butter, melted
- 1 c. milk (I use almond; any kind is fine.)
- 1/2 c. vanilla Greek yogurt
- 1/2 tsp. vanilla extract
- 1 egg
- First, slice up the strawberries into small pieces, put them in a small bowl, and toss them in 1 tsp. sugar. Set them aside. Cut the banana in half. Mash half of it with a fork, and slice the other half into small pieces.
- Whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
- Pour the milk into a liquid measuring cup, and whisk in the mashed banana, yogurt, vanilla, and egg. Then, whisk this mixture into the melted butter.
- Pour the wet ingredients over the dry ingredients, and stir them together until just incorporated. Add a tablespoon or two more milk if you prefer thin pancakes. Fold in the strawberries and banana slices.
- Grease your griddle or frying pan, and heat it to medium. When the griddle is hot, spoon or pour about 1/3 cup of batter onto it for each pancake, nudging the edges slightly to make the pancakes round. Cook until the top of the pancake is speckled with popping bubbles, and the underside is golden brown. Flip, and cook until the second side is lightly browned.
- Serve immediately, or keep warm in a 200 degree oven while cooking the rest.
- Store leftover pancakes in the refrigerator in an airtight container for two days. Recipe yields about eight 5-inch pancakes.
If you wake up hungry for the breakfast of champions, these are for you.
If you love breakfast for dinner, these are for you.
If you sometimes daydream about being a lumberjack merely because you adore flannel and flapjacks, you know these are for you!
I love all the fall/winter pancakes like pumpkin, gingerbread, and egg nog, but I’m looking forward to eating pancakes with fresh summer fruit and homemade whipped cream.
What’s your favorite kind of pancake?
© Milk & Cereal. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
As someone who enjoys breakfast, brunch, and brinner on a regular basis, it’s odd that I’ve never had a pancake that has strawberries cooked into it. Blueberry, banana, chocolate chip, even bacon? Sure. I’ve had strawberry on top. But cooking it in sounds like it could be pretty great. Thanks for the idea.
Really? Never had strawberries inside pancakes? Well, come to think of it, it is more common to plop them on top I guess. Which is also DE-licious! But I love ’em cooked inside. 🙂 Glad you liked the idea, and I sure hope you like the pancakes, too, Andrew!