These Pumpkin Banana Pancakes are a delicious twist on the classic breakfast treat! With the tasty combo of pumpkin and ripe bananas, they’re fluffy and filled with fall flavors.
Making these pancakes is a breeze! I love how they taste great topped with maple syrup or a sprinkle of cinnamon—perfect for cozy mornings! 🥞🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I find that these blends work well without affecting the texture too much.
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also use homemade pumpkin puree if you have fresh pumpkins. In a pinch, sweet potato puree works too, just keep in mind the flavor will change slightly!
Banana: A ripe banana adds natural sweetness and moisture. If you have an allergy, you could use unsweetened applesauce as a substitute (about 1/4 cup for one banana) to maintain texture.
Milk: You can use any milk you prefer—dairy, almond, oat, or soy work great here. I usually go for almond milk for a nuttier flavor!
Maple Syrup: This sweetener adds a lovely flavor, but if you’re looking for a lower-sugar option, honey or agave syrup can also be used.
What’s the Best Way to Cook Fluffy Pancakes?
Cooking pancakes properly is crucial for achieving that fluffy texture. Here’s how to do it right:
- Heat your skillet over medium heat. Too high heat can burn the pancakes before they cook through.
- Grease the skillet lightly. You want a non-stick surface but don’t overdo it with oil or butter.
- For each pancake, pour about 1/4 cup of batter for even, consistent cooking. Wait for bubbles to form on the top before flipping.
- Flip gently only once—as tempting as it might be, flipping multiple times can make them tough.
With these tips, you’ll be on your way to pancake perfection! Enjoy making your fluffy Pumpkin Banana Pancakes!
How to Make Pumpkin Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1 large ripe banana, mashed
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 2 tbsp maple syrup (plus extra for serving)
- 1 tsp vanilla extract
- 2 tbsp melted butter or oil (plus more for cooking)
- Sliced bananas and chopped pecans for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook, depending on your skillet size. You can have a delicious breakfast ready in about 30 minutes!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well using a whisk to ensure everything is evenly distributed.
2. Mix the Wet Ingredients:
In another bowl, mix together the pumpkin puree, mashed banana, egg, milk, maple syrup, vanilla extract, and melted butter until everything is well combined and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula. Be careful not to overmix; it’s okay if the batter is a bit lumpy—this helps keep the pancakes fluffy.
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2 minutes or until they are golden brown and fully cooked.
6. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes stacked high, topped with sliced bananas, chopped pecans, and a drizzle of maple syrup.
Enjoy your warm, flavorful pumpkin banana pancakes—perfect for a cozy breakfast!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour to add more fiber. Just keep in mind that the pancakes may be denser, so you might need to add a little extra liquid to the batter for the right consistency.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place parchment paper between pancakes and store in a freezer bag for up to 2 months. Reheat in the toaster or microwave when ready to enjoy!
Can I Make This Recipe Vegan?
What Toppings Go Well with Pumpkin Banana Pancakes?
Some great toppings include sliced bananas, chopped pecans or walnuts, a sprinkle of cinnamon, and of course, a generous drizzle of maple syrup! You could also add a dollop of yogurt or a dash of nut butter for extra flavor and creaminess.