Strawberry Banana Pancake Casserole
If you love pancakes but don’t want to stand over the stove flipping them one by one, this Strawberry Banana Pancake Casserole is the perfect solution. Just mix up the batter, toss in some fresh fruit, and bake it in the oven. It’s great for busy mornings, brunch, or a cozy weekend treat!
You should try these Raspberry Greek Yogurt Pancakes and Cinnamon Pancake Mix Muffins next!
Imagine waking up to the smell of warm and fluffy pancakes, sweet bananas, and juicy strawberries, all baked together in one easy dish.
That’s exactly what you get with these strawberry banana pancakes…a cozy and delicious breakfast that is ready in no time.
The bananas make it naturally sweet, the strawberries add a pop of flavor, and the pancake batter bakes up soft and golden. Top it off with maple syrup, a little powdered sugar, or even some whipped cream for the perfect breakfast.
This inspiration for this recipe came from this strawberry pancake casserole (made from a boxed mix) and these easy banana pancakes.
This pancake bake is comfort food in a casserole dish. It’s easy to prepare, ready in no time, and the perfect pancake for the whole family.
Why You’ll Love This Recipe:
- No Flipping Required: Just pour, mix, and bake…that’s it!
- Perfect for Meal Prep: You can make this dish ahead of time and enjoy it throughout the week.
- Easy to Customize: Make this dish your own by adding in some different fruits, nuts, or chocolate.
- Great for a Crowd: If you have a Sunday brunch, baby shower, or other event coming up, this banana pancake casserole would be perfect for it.
Ingredients:
- All-Purpose Flour: This helps create that light and fluffy texture.
- Sugar: A touch of granulated sugar will add a hint of sweetness.
- Baking Powder: This create the best fluffy texture.
- Baking Soda: This works with the wet ingredients to cause the batter to rise.
- Cinnamon: This pairs well with the fresh bananas to give it a depth of flavor.
- Salt: This balances the sweetness of the recipe.
- Mashed Banana: The more black spots, the better, as then the banana mixture will be sweeter.
- Milk: I like to use 2%, but any almond milk or oat milk works just as well.
- Eggs: This acts as a binder to hold everything together.
- Melted Butter: Unsalted works best since you can control the amount of salt in these oven baked pancakes.
- Vanilla Extract: This adds a touch of vanilla-y sweetness.
- Strawberries: Fresh strawberries works best, but you can use defrosted, frozen ones, if needed.
How to Make Strawberry Banana Pancake Recipe:
- Whisk: In a medium bowl, whisk the dry ingredients together.
- Stir: In a large bowl, add the mashed bananas, milk, eggs, melted butter, and vanilla and stir until smooth.
- Combine: Add the wet ingredients to the flour mixture and stir until just combined, being careful not to overmix. Gently fold in the chopped strawberries.
- Pour and Bake: Pour the batter into a baking dish and bake until the edges are set and the topping is golden brown.
How to Store:
Cover the baking dish tightly with a lid or plastic wrap or transfer slices to an airtight container and refrigerate for up to four days.
To Freeze: Wrap small pieces in plastic wrap and place in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
How to Reheat:
- Microwave: Place individual portions in the microwave and heat until warmed through, about 45-60 seconds.
- Oven: Cover with foil and bake at 350℉ for 12-15 minutes, or until warmed through.
Serving Suggestions:
I love to pair this strawberry pancake casserole with my favorite fruits, such as fresh banana slices, a drizzle of pure maple syrup or strawberry pancake syrup, a dollop of whipped cream, or a dusting of powdered sugar.
You could also serve strawberry banana pancake with:
- Crispy bacon
- Sausage patties
- Hash Browns
- Biscuits
Tips and Tricks:
- Use Ripe Bananas: The riper, the better! It will provide a natural sweetness to the batter.
- Don’t Overmix the Batter: Stir until just combined to keep the pancakes light and fluffy. Otherwise, you’ll end up with a dense casserole.
- Let it Cool Slightly Before Slicing: This helps the pancakes set and not become crumbly once you cut into it.
- Add Some Mix-Ins: A sprinkling of chocolate chips, granola, or a swirl of peanut butter or Nutella would make extra delicious pancakes.
- Make it Ahead: This recipe is perfect for meal-prep, so you can make this the night before and serve it throughout the week for the best weekday breakfast.
Looking for More Easy Breakfast Recipes? I’ve Got You Covered!
- Cheesy Hash Brown Egg Cups
- Pumpkin Cheesecake Crescent Rolls
- Sausage Hash Brown Breakfast Casserole
- Banana Caramel French Toast Bake
- Caramelized Brown Sugar Grapefruit
- Nutella Pancake Bites
- Fried Egg and Avocado Toast
Strawberry Banana Pancake Casserole
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large ripe bananas, mashed, (the more brown spots, the sweeter the batter)
- 1 cup milk, any kind, (I used 2%)
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tablespoons vanilla bean paste, (or vanilla extract)
- 1 pound fresh strawberries, (diced)
Instructions
- Preheat oven to 375℉. Grease a 9×13 baking dish with cooking spray. Set aside.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, stir mashed bananas, milk, eggs, melted butter, and vanilla until smooth.
- Add the flour mixture to the banana mixture and stir until just combined. Be careful not to overmix, otherwise the casserole will be dense. Gently fold in diced strawberries.
- Pour pancake batter into prepared dish. Bake for 20-25 minutes, or until edges are firm and a toothpick inserted into the center of pancakes comes out mostly clean. Let sit for 10 minutes before serving. Serve with maple syrup, if desired.
Notes
- Cover the baking dish tightly with a lid or plastic wrap or transfer slices to an airtight container and refrigerate for up to four days.
- This pancake casserole is not overly sweet. If you prefer sweeter pancakes, increase the sugar by 1-2 tablespoons.
- To Reheat in Microwave: Place individual portions in the microwave and heat until warmed through, about 45-60 seconds.
- To Reheat in Oven: Cover with foil and bake at 350℉ for 12-15 minutes, or until warmed through.
- To Freeze: Wrap small pieces in plastic wrap and place in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- See my tips and tricks for making this Strawberry Banana Pancake Casserole above the recipe box.
