Good morning, strawberry pancakes! This easy and wholesome pancake recipe is blended entirely in the blender for minimal cleanup and uses 100% whole grain flour. The fresh strawberries give the batter a delicate pink hue and a naturally sweet flavor.
Blender Pancakes
This recipe takes the idea of “one bowl” to the next level: everything goes into the blender. No mixing bowls or spoons required. Simply puree the fruit with the wet ingredients, add the dry ingredients, and cook. The result is tender, flavorful pancakes with far fewer dishes to wash.
Here’s what you need
- 1 medium banana
- 1 pint fresh strawberries (divided)
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup unsweetened plain almond milk (start with 1/2 cup and add more as needed)
- 1 teaspoon vanilla extract
- 1/4 cup honey (or maple syrup)
There is no oil included in the batter—the banana and pureed strawberries add moisture and structure. If you prefer, swap the honey for maple syrup and try a flax egg in place of the eggs for a vegan option.
How to Make Blender Pancakes
Blend the wet ingredients: In a high-speed blender, combine the banana, 1 cup sliced strawberries, eggs, 1/2 cup almond milk (reserve the rest), vanilla, and honey. Blend on high until the strawberries and banana are completely pureed and the mixture is smooth.
Add the dry ingredients: Add the white whole wheat flour, baking powder, and salt to the blender. Pulse or blend on high just until the batter is smooth. If the batter seems too thick, add the remaining almond milk a little at a time until you reach a pourable but not runny consistency.
Prep the extra strawberries: Slice the remaining strawberries into small chunks to add to the pancakes as they cook. This preserves some fresh berry texture and bright flavor in each bite.
Cook: Heat a nonstick skillet or griddle over medium heat and lightly spray with coconut oil cooking spray or brush with a small amount of oil. Pour about 1/3 to 1/2 cup of batter onto the pan for each pancake. Add a few strawberry chunks on top of each pancake while the batter is still wet. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip and cook another 2–3 minutes until golden and cooked through. Press gently with a spatula after flipping if needed to ensure even contact with the pan.
Serve: Stack the pancakes and top with additional fresh strawberries, banana slices, and maple syrup or a drizzle of honey. These pancakes are best served warm.
Storage
Store leftover pancakes in an airtight container in the refrigerator for 3–5 days. To keep them from becoming soggy, separate layers with parchment paper or paper towels. Reheat in a toaster, toaster oven, or skillet over low heat until warmed through.
How to Freeze Pancakes
To freeze pancakes, stack 2–3 pancakes together, wrap each stack tightly in aluminum foil (remove as much air as possible), and place in a freezer-safe container or bag. Freeze for up to 3 months. Reheat from frozen in the toaster or oven at 350°F (175°C) until hot, or thaw in the refrigerator overnight and reheat as usual.
Healthy Pancake Recipes
- 6 Healthy Pancakes – 1 Base Batter
- Healthy Carrot Cake Pancakes
- Blender Lemon Blueberry Pancakes
- Healthy Chocolate Chip Pancakes
Healthy Strawberry Pancakes
A quick blender pancake recipe that uses whole grains and fresh strawberries for naturally sweet, tender pancakes with minimal cleanup.
By: Lee Funke
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 4
Ingredients
Dry
- 1 medium banana
- 1 pint fresh strawberries, divided (about 1 cup sliced for blending, remaining for chunks)
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
Wet
- 2 large eggs
- 3/4 cup unsweetened plain almond milk (start with 1/2 cup)
- 1 teaspoon vanilla extract
- 1/4 cup honey (or maple syrup)
Instructions
- Place the banana, 1 cup sliced strawberries, eggs, 1/2 cup almond milk, vanilla, and honey into a high-speed blender. Blend on high until the strawberries and banana are fully pureed and the mixture is smooth.
- Add the white whole wheat flour, baking powder, and salt to the blender. Blend until the batter is smooth. Add the remaining almond milk a tablespoon at a time if the batter looks too thick; you want a pourable consistency that still holds its shape on the skillet.
- Slice the remaining strawberries into small chunks to add to each pancake while cooking.
- Heat a nonstick pan or griddle over medium heat. Lightly spray or brush the surface with coconut oil or another cooking oil.
- Spoon or pour about 1/3 to 1/2 cup of batter onto the pan for each pancake. Sprinkle a few fresh strawberry pieces onto each pancake before they set. Cook 2–3 minutes until bubbles form and the edges set, then flip and cook another 2–3 minutes until golden and cooked through. Press gently with a spatula after flipping if needed to ensure even cooking.
- Repeat with remaining batter. Serve warm with extra strawberries, banana slices, and a drizzle of maple syrup or honey.
Tips & Variations
- For a vegan version, substitute 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for the eggs and use maple syrup instead of honey.
- Swap almond milk for any milk you prefer—dairy or plant-based. Oat milk works well for a slightly creamier batter.
- If you like smaller pancakes, use a 1/4 cup measure for consistent sizing.
- Keep the heat at medium to avoid over-browning while the insides finish cooking.
Nutrition
Calories: 330 kcal, Carbohydrates: 63 g, Protein: 10 g, Fat: 4 g, Fiber: 9 g, Sugar: 27 g
Nutrition information is automatically calculated and should be used as an approximation.
Enjoy these blender strawberry pancakes for a quick, wholesome breakfast that showcases fresh berries and whole grain flour. They’re simple to make ahead and freeze, and they reheat nicely when you need a fast morning meal.