These pumpkin banana pancakes are fluffy and full of flavor! Packed with sweet banana and warm pumpkin spice, they make breakfast a cozy treat.
Whenever I make these, it feels like a little celebration! I love drizzling them with maple syrup and enjoying a pile on my plate—perfect for a weekend brunch! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes, giving them structure. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work well, though you may need to adjust the liquid slightly.
Pumpkin Purée: Canned pumpkin is super convenient, but homemade purée is fresh and delicious if you have the time. Squash like butternut or sweet potato can also be used as a substitute for a different flavor.
Banana: A ripe banana adds natural sweetness and moisture. For a different texture, you could use applesauce or even pureed carrots if you want a unique twist.
Buttermilk: This adds tang and keeps pancakes fluffy. If you don’t have buttermilk, mixing regular milk with vinegar or lemon juice works well. Just let it sit for 5 minutes before using.
How Do I Keep Pancakes from Sticking to the Skillet?
To ensure your pancakes cook perfectly without sticking, start with a preheated skillet or griddle. Use a medium heat and lightly grease the surface with butter or oil. Here’s a simple method for success:
- Heat your skillet on medium heat. To test if it’s ready, sprinkle a few droplets of water on it; if they sizzle, you’re good to go.
- Use enough oil or butter to coat the surface lightly but not drown the pancakes.
- Pour the batter and wait until small bubbles appear on top before flipping. This indicates they’re ready!
Following these tips ensures your pancakes will slide right off and come out golden brown every time. Happy cooking!
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 pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 3/4 cup pumpkin puree (canned or fresh)
- 1 ripe banana, mashed
- 1 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Toppings: sliced bananas, maple syrup, chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to cook, making the total time approximately 30-35 minutes. You’ll be enjoying delicious pancakes in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is combined well for a uniform flavor!
2. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, mashed banana, buttermilk, egg, melted butter, and vanilla extract until smooth. This will create a tasty, creamy base for your pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredient bowl. Stir gently until just combined; be careful not to overmix. It’s okay if the batter is a little lumpy; it will make your pancakes fluffy!
4. Heat the Skillet:
Preheat a skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. This step is important to prevent sticking!
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and fully cooked through. They should be fluffy and delicious!
7. Keep Warm and Repeat:
Transfer the pancakes to a plate and keep warm. Repeat the cooking process with the remaining batter, adjusting the heat as needed so they don’t burn.
8. Serve and Enjoy:
Stack your pancakes high and garnish with sliced bananas, a drizzle of maple syrup, and a sprinkle of chopped nuts if you like. Enjoy these pumpkin banana pancakes with a warm drink for a delightful breakfast!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the pancakes may be denser. If you do this, you might want to add a little extra liquid (about 1-2 tablespoons) to keep them fluffy.
Can I Make These Pancakes Vegan?
Absolutely! To make the pancakes vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), use almond or soy milk instead of buttermilk, and replace the butter with coconut oil or a plant-based alternative.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them by stacking them with parchment paper in between, then sealing them in a freezer bag for up to 2 months. To reheat, simply warm them in the toaster or microwave.
Can I Add Chocolate Chips or Nuts to the Batter?
Definitely! You can fold in chocolate chips or chopped nuts to the batter before cooking. It’s a delicious way to add even more flavor and texture to your pancakes!
