These Pumpkin Banana Pancakes are fluffy and full of flavor! The sweet banana and warm pumpkin spices create a cozy breakfast that’s perfect for any day.
Honestly, who could resist the combination of pumpkin and banana? They make breakfast feel like a treat! I love drizzling maple syrup on top for an extra sweet touch. 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. However, if you’re gluten-free, you can substitute it with a 1-to-1 gluten-free flour blend. Just be sure to check if the blend has added xanthan gum.
Pumpkin Puree: Canned pumpkin puree is super convenient and works great! If you have fresh pumpkin, just steam it, scoop it out, and puree until smooth. But don’t use pumpkin pie filling, as it has added sugars and spices.
Banana: A ripe banana adds natural sweetness and moisture. If you’re allergic or don’t enjoy banana, you could use applesauce instead. It won’t have quite the same flavor, but it’ll keep your pancakes moist.
Milk: I usually use almond milk for a lighter option, but you can use any milk you like—dairy, oat, or soy. If you want to make it richer, substitute half and half.
How Do I Ensure My Pancakes Are Fluffy?
Fluffy pancakes come from a careful mixing technique. Here’s how to achieve that perfect rise:
- Mix your dry ingredients and wet ingredients separately first. This prevents overmixing.
- Pour the wet mixture into the dry mix and gently stir. Stop when you see a few lumps—overmixing makes dense pancakes.
- Make sure your skillet is at the right temperature. Too hot and they’ll burn; too cool and they won’t cook through. Medium heat is usually best.
- Watch for bubbles on the surface while cooking. When you see them, it’s time to flip!
Using these tips will help you whip up wonderfully fluffy and delicious pumpkin banana pancakes every time! Enjoy!
Pumpkin Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 ripe banana, mashed
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Optional Toppings:
- Banana slices
- Chopped walnuts
- Whipped cream
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, with an additional 10-15 minutes for cooking. In total, you should be enjoying these delicious pancakes in about 20-25 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This adds all the delicious spices that make your pancakes taste wonderful!
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, mashed banana, milk, egg, melted butter (or oil), and vanilla extract. Stir until everything is well combined and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. This is what helps make your pancakes fluffy!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Then, flip them over carefully and cook for another 2-3 minutes until they are golden brown.
6. Serve and Enjoy:
Serve your pancakes warm with optional toppings like banana slices, walnuts, whipped cream, and a drizzle of maple syrup. Enjoy your delicious Pumpkin Banana Pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour can make the pancakes a bit denser, so you might want to add a little extra milk to achieve your desired 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 wrap each pancake in plastic wrap and store in a freezer bag for up to 2 months. To reheat, pop them in the toaster or microwave.
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a plant-based milk, and replace the melted butter with coconut oil or a neutral oil. They’ll still be delicious!
How Can I Adjust the Sweetness?
If you prefer sweeter pancakes, you can add an extra tablespoon of brown sugar or some maple syrup to the batter. Alternatively, serve with syrup or honey for added sweetness. Taste the batter as you go so you can adjust to your liking!
