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Thick & Fluffy Strawberry Banana Pancakes with Homemade Strawberry Syrup Recipe

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4.1 from 33 reviews

Enjoy thick, fluffy strawberry banana pancakes topped with a simple refined sugar free homemade strawberry syrup for a cozy, restaurant-worthy breakfast at home.

Ingredients

Units Scale

Pancakes

  • 1 3/4 cups all-purpose flour (can sub a 1:1 gluten free flour blend)
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup mashed ripe banana
  • 3/4 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lemon juice (creates buttermilk reaction)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp melted butter or coconut oil

Add-ins

  • 1/2 cup diced strawberries (patted VERY dry)

Homemade Strawberry Syrup

  • 2 cups chopped fresh strawberries
  • 3/4 cup water
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • Pinch salt

Instructions

  1. Make the buttermilk: In a large mixing bowl, combine the milk and lemon juice. Stir gently and let it sit for about 3 minutes. This creates a quick buttermilk reaction, which helps give the pancakes a soft, fluffy texture.
  2. Combine wet ingredients: To the buttermilk mixture, add the mashed banana, Greek yogurt, egg, maple syrup, vanilla extract, and melted butter (or coconut oil). Whisk until smooth and well combined.
  3. Mix dry ingredients: In a separate bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon so everything is evenly distributed.
  4. Combine wet and dry: Pour the dry ingredients into the wet ingredients and gently fold together with a spatula until just combined. Do not overmix — the batter should be thick, slightly lumpy, and resemble scoopable cake batter.
  5. Rest the batter: Let the batter rest for 10 minutes. This allows the flour to fully hydrate and helps create extra thick, fluffy pancakes when cooking.
  6. Add strawberries: Fold in the diced strawberries right before cooking, mixing gently to avoid breaking them down or adding excess moisture.
  7. Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease if needed. Scoop ~1/4 cup of pancake batter onto the pan and cook until bubbles form on the surface and the edges begin to set. Flip, then reduce heat to medium-low and cook until the pancakes are golden and cooked through. Do not press down on the pancakes — this keeps them tall and fluffy.
  8. Serve: Serve warm with homemade strawberry syrup and your favorite toppings like whipped cream, fresh strawberries, mint leaves, or spoonfuls of strawberry pulp for extra flavor and color.
  9. Make strawberry syrup: Add the chopped strawberries, water, and maple syrup to a small saucepan and stir to combine.
  10. Simmer syrup: Place the saucepan over medium-low heat and let the mixture simmer for 10–15 minutes, gently pressing the strawberries with a spoon as they soften to help release their juices.
  11. Finish syrup: Remove from the heat and stir in the vanilla extract for extra flavor.
  12. Strain syrup: Strain the syrup through a fine mesh sieve into a bowl or jar, pressing lightly to extract the liquid. Save the softened strawberries to spoon over the pancakes if desired.

Notes

  • Batter consistency matters: This pancake batter is meant to be thick — more like scoopable cake batter than a pourable pancake mix. If it feels too thin, add a tablespoon of flour at a time until it reaches the right texture.
  • Strawberry syrup texture: You can strain the syrup for a smooth finish or leave it slightly chunky if you prefer more texture on top of your pancakes. Both versions work beautifully.
  • Sweetness level is flexible: Depending on how ripe your bananas and strawberries are, you may not need additional sweetness when serving. Taste and adjust toppings to your preference.

Find it online: https://yumfoodusa.com/thick-and-fluffy-strawberry-banana-pancakes-with-homemade-strawberry-syrup-recipe/