These pumpkin banana pancakes are fluffy, tasty, and packed with fall flavors! With sweet bananas and cozy pumpkin spice, breakfast just got a fun twist.
I love how easy they are to whip up! Just mix the ingredients, fry them up, and you’ve got a stack of deliciousness ready to share—or keep all to yourself! 🥞
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these pancakes, giving them structure. If you want a gluten-free option, try oat flour or a gluten-free baking mix. Both can help keep the pancakes light and fluffy!
Pumpkin Puree: You can use canned pumpkin puree or fresh pumpkin that you cook and blend. If you need to skip pumpkin, unsweetened applesauce is a great substitute for moisture and flavor.
Banana: A ripe banana adds sweetness and moisture. If you don’t have bananas, you can use applesauce or mashed cooked sweet potato for a different but still tasty option.
Milk: Use any milk you like—cow’s milk, almond, soy, or oat milk all work well. If you’re looking for a non-dairy option, almond or oat milk enhances the flavor nicely.
Egg: The egg binds the ingredients, but if you’re vegan or need an egg substitute, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
How Do I Achieve Fluffy Pancakes Every Time?
Fluffy pancakes are a must, and the secret lies in the mixing technique and cooking time! Follow these steps to elevate your pancake game:
- Mix dry ingredients and wet ingredients separately. This ensures proper distribution of baking powder and baking soda.
- When combining the two, stir gently until just combined. Overmixing creates tough pancakes, and a few lumps are perfectly fine!
- Don’t overheat your skillet. Medium heat is key! A too-hot surface will brown the pancakes too quickly without cooking them through.
- Look for bubbles forming on the batter surface before flipping it. This indicates the pancake is ready to flip.
- Keep your pancakes warm in an oven set at a low temperature (around 200°F) while you cook the rest.
With these tips and ingredient insights, you’ll be well on your way to making delicious pumpkin banana pancakes every time! Enjoy your cooking!
How to Make Pumpkin Banana Pancakes
Ingredients You’ll Need:
- For the Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup pumpkin puree (canned or fresh)
- 1 ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil, plus extra for cooking
- 1 teaspoon vanilla extract
- For Serving:
- Maple syrup
- Sliced bananas
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and cook, perfect for a quick and cozy breakfast! Just mix your ingredients, cook the pancakes, and enjoy them hot off the griddle!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, sugar (if using), baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined to ensure an even distribution of flavors!
2. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, mashed banana, milk, egg, melted butter, and vanilla extract. Mix these together until you have a smooth and creamy mixture.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined. Remember, it’s okay to have some lumps in the batter—overmixing can make the pancakes tough!
4. Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat, adding a little butter or oil to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start forming on top and the edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes over and cook for another 2 minutes or until they’re golden brown and cooked through. Transfer them to a plate and keep warm while you cook the rest of the batter.
6. Serve and Enjoy:
Stack your pancakes high, top with sliced bananas, and drizzle generously with maple syrup. Enjoy your warm, cozy stack of pumpkin banana pancakes!
These pancakes are perfect for cozy fall mornings or whenever you want a special breakfast treat. Happy cooking!
Can I Use Frozen Bananas in This Recipe?
Yes, you can use frozen bananas! Just make sure to thaw them first—this will make them easier to mash and combine with the other ingredients. Drain any excess liquid before adding to the batter if needed.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.
What Toppings Pair Well with Pumpkin Banana Pancakes?
Besides maple syrup and sliced bananas, you can top these pancakes with whipped cream, chopped nuts, or a sprinkle of chocolate chips for added sweetness. A drizzle of peanut butter or nut butter also adds a delicious twist!
Can I Make These Pancakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to ensure the pancakes hold together well!
