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Two slices of strawberry banana pancake casserole on white plates, topped with sliced strawberries and drizzled with syrup. A fork is on one plate, and a cup of coffee is in the background.

Strawberry Banana Pancake Casserole

Print Recipe
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!
Course Breakfast
Cuisine American
Keyword strawberry banana pancake casserole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 slices
Calories 187
Author Gayle

Equipment

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 9x13 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.

Nutrition

Serving: 1slice | Calories: 187kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 208mg | Potassium: 271mg | Fiber: 2g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 1mg