IHOP Strawberry Banana Pancakes
Look guys, there's not much that beats a warm stack of IHOP-style strawberry banana pancakes fresh off the griddle in the AM!These strawberry banana pancakes bring a great mix of soft, warm batter and fresh, sweet fruit!The bananas do double duty—mashed into the batter for a smooth texture and layered on top for extra sweetness.A gentle stir is all the batter needs—too much mixing makes the pancakes dense instead of light and airy.Fresh strawberries add a bright contrast, and I like to slice them right before serving so they stay juicy.
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tbsp Sugar
- 1 Egg
- 3/4 cup Milk
- 2 tbsp Unsalted Butter melted
- 1 tsp Vanilla Extract
- 1 Banana sliced
- 1/2 cup Strawberries sliced
Instructions
- In a large bowl, combine flour, baking powder, salt, and sugar.
- Mix well until all dry ingredients are combined.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry mixture.
- Add the sliced strawberries and bananas to the batter.
- Stir gently to evenly distribute the fruit without overmixing.
- Preheat a non-stick griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the griddle.
- Cook pancakes until bubbles form on the surface, then flip and cook until golden brown.
- This usually takes about 2-3 minutes per side.
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