These Pumpkin Banana Pancakes mix the sweetness of ripe bananas with the cozy flavor of pumpkin spice. Fluffy and easy to make, they are perfect for breakfast any day!
Every bite feels like a warm hug! I love serving them with a drizzle of maple syrup and a sprinkle of nuts for extra crunch. Who knew mornings could taste this good? 🍂🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you’re looking for a gluten-free option, you can use almond flour or a gluten-free flour blend.
Pumpkin Puree: The star of the recipe! Canned pumpkin is convenient, but homemade puree works great too. If pumpkin isn’t available, try using sweet potato puree for a similar taste.
Milk: I prefer using almond or oat milk for a dairy-free option. You could also use buttermilk for extra fluffiness if you don’t mind dairy
Banana: Make sure it’s really ripe for maximum sweetness. If you’re avoiding bananas, you can use unsweetened applesauce as a substitute.
Egg: For vegans, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works as a great substitute.
How Can I Make Sure My Pancakes Are Fluffy?
To get those delicious fluffy pancakes, follow this simple tip: Be gentle when mixing the batter. Overmixing can make them tough. Stop mixing as soon as the ingredients are blended. Lumps are okay!
- Make sure your baking powder and baking soda are fresh for the best rise.
- Don’t skimp on the cooking temperature. A medium heat helps them cook evenly without burning.
- Let the pancake batter rest for a few minutes before cooking. This helps the flour hydrate and leads to fluffier pancakes.
How to Make Delicious Pumpkin Banana Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
For the Wet Ingredients:
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Cooking and Toppings:
- Butter or oil for cooking
- Banana slices
- Whipped cream
- Maple syrup
How Much Time Will You Need?
This delightful Pumpkin Banana Pancakes recipe takes about 15 minutes to prepare and another 15-20 minutes to cook, making it a perfect breakfast option in less than 30-35 minutes.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This will ensure all the leavening agents are evenly distributed for fluffy pancakes!
2. Prepare the Wet Ingredients:
In another bowl, combine the pumpkin puree, mashed banana, milk, egg, melted butter (or oil), and vanilla extract. Mix until everything is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Pour the pumpkin-banana mixture into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
4. Heat the Skillet:
Heat a skillet or griddle over medium heat and lightly grease it with butter or oil. Make sure it’s hot enough; you can test it by splashing a drop of water on the surface. If it dances and evaporates quickly, you’re good to go!
5. Cook the Pancakes:
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Then, carefully flip them over and cook for another 1-2 minutes until golden brown.
6. Repeat and Serve:
Continue with the remaining batter, adjusting the heat if necessary to prevent burning. Stack the pancakes on plates, and top with banana slices, a dollop of whipped cream, and a generous drizzle of maple syrup.
7. Enjoy!
Serve these delicious pancakes warm, and enjoy the comforting flavors of pumpkin and banana on a crisp morning! Perfect for your family or a cozy brunch.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but keep in mind that it might make the pancakes a bit denser. You can also try a 50/50 blend of whole wheat and all-purpose flour for a lighter texture.
How Can 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 each pancake, wrap them in foil or plastic wrap, and store in the freezer for up to 2 months.
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before you cook the pancakes in the morning, as it may thicken overnight.
What Toppings Go Well with Pumpkin Banana Pancakes?
Besides banana slices and whipped cream, try adding chopped nuts for crunch, a sprinkle of cinnamon, or even some dark chocolate chips for a sweet treat. Maple syrup is a classic, but honey or yogurt also make great toppings!