In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
Preheat nonstick skillet to medium heat and spray with cooking spray.
Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/06/22/strawberry-banana-pancakes/