Jump to Recipe Print RecipeThe crisp morning air fills your kitchen as you whip together a batch of fluffy Pumpkin Banana Pancakes, and suddenly, autumn feels even cozier. There’s something magical about the blend of sweet bananas and rich pumpkin puree, creating a pancake that not only warms your belly but also envelops you in comfort. This recipe is both quick and family-friendly, making it a perfect solution for busy weekdays or leisurely weekends alike. With just one bowl and pantry staples, you’ll be savoring each delicious bite in no time. Are you ready to elevate your breakfast game this fall with these delectable pancakes? Why Pumpkin Banana Pancakes Matter Perfectly Balanced: These pancakes achieve a delightful mix of sweet and savory, thanks to the natural sugars in ripe bananas and the warm spice of pumpkin. Quick to Make: Get breakfast on the table in record time! This one-bowl recipe means less cleanup and more enjoyment with your loved ones. Family-Friendly: Everyone will be asking for more! These pancakes are beloved by kids and adults alike, making them a go-to for family gatherings or cozy brunches. Versatile Options: Feel free to customize! Add chocolate chips for a sweet twist or nuts for a delightful crunch—each variation brings something special to the table. Bountiful Fall Flavor: Embrace the season with pumpkin and warm spices. It’s like autumn on a plate, making every bite a celebration of flavors. Dive into this homey dish and discover why these Pumpkin Banana Pancakes are destined to become a fall favorite! Pumpkin Banana Pancake Ingredients • For the Batter Plain Flour – Provides structure and lightness to the pancakes. Substitution: Whole wheat flour can replace half for a hearty texture. Whole Wheat Flour – Adds nuttiness and fiber to the pancakes. Substitution: Use all-purpose flour if preferred. Granulated Sugar – Sweetens the batter. Substitution: Maple syrup or honey can be used for a natural alternative. Baking Powder – Leavening agent that helps pancakes rise for a fluffy texture. Salt – Enhances flavors and balances sweetness. Cinnamon – Adds a warm, aromatic spice typical for fall. Note: Additional spices like nutmeg can be included for deeper flavor. Ripe Banana – Acts as a natural sweetener and adds moisture. Preparation Note: Ensure it’s mashed smooth for even cooking. Milk – Hydrates the dry ingredients and keeps pancakes tender. Substitution: Any non-dairy milk can be used. Pumpkin Puree – Introduces the pumpkin flavor and moisture; must be plain, not pie filling. Tip: Stir well before measuring to prevent separation. Vegetable Oil – Adds fat for moisture and tenderness. Substitution: Melted butter or coconut oil can be used. Large Egg – Binds the ingredients and adds richness. Note: For a vegan option, a flax egg can be used. Step‑by‑Step Instructions for Pumpkin Banana Pancakes Step 1: Mix Dry Ingredients In a large mixing bowl, sift together the plain flour, whole wheat flour, granulated sugar, baking powder, salt, and cinnamon. Whisk until the mixture is lump-free and well blended. This will be the foundation for your fluffy Pumpkin Banana Pancakes, setting the stage for perfect texture. Set this bowl aside while you prepare the wet ingredients. Step 2: Combine Wet Ingredients In a separate bowl, thoroughly mash one ripe banana until smooth, then add the milk, pumpkin puree, vegetable oil, and the large egg. Use a fork or whisk to mix these ingredients until they are fully combined and creamy. The wet mixture brings moisture and flavor, enhancing your Pumpkin Banana Pancakes for a delightful breakfast experience. Step 3: Combine Mixtures Carefully fold the dry ingredients into the wet mixture using a spatula or wooden spoon, ensuring not to overmix. Stir until just combined; a few lumps are perfectly fine. This gentle folding helps maintain the lightness in your Pumpkin Banana Pancakes. Let the batter rest for about 2-3 minutes to enhance the texture and fluffiness. Step 4: Cook Pancakes Heat a lightly oiled skillet over medium heat until hot but not smoking, about 350°F (175°C). Once ready, pour large spoonfuls of the batter onto the skillet, making sure to leave enough space between each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and edges appear dry. This visual cue confirms they are ready to flip. Step 5: Flip and Finish Cooking Carefully flip each pancake using a spatula, then cook for an additional 2-3 minutes on the other side until they turn golden brown. The enticing aroma of the pancakes will fill your kitchen, making it hard to resist. Once cooked through, transfer them to a warm plate while you repeat with the remaining batter. Lightly oil the skillet as needed to prevent sticking. Make Ahead Options These delightful Pumpkin Banana Pancakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance, storing it in the refrigerator in an airtight container. Mixing the dry ingredients and wet ingredients separately allows you to combine them quickly before cooking. You can also mash the bananas and measure the pumpkin puree ahead of time to save precious moments in the morning. When you’re ready to serve, simply stir the batter briefly and cook the pancakes on a skillet. This ensures that your pancakes are just as delicious, fluffy, and comforting as if they were made fresh! What to Serve with Fluffy Pumpkin Banana Pancakes Imagine a cozy autumn morning where the warmth of pumpkin and banana fills your kitchen, creating the perfect atmosphere for a delightful breakfast spread. Maple Syrup: A classic choice that adds sweetness and enhances the fall flavors of the pancakes, offering a comforting touch. Crispy Bacon: The salty crunch of crispy bacon contrasts beautifully with the sweet pancakes, creating a savory-sweet sensation everyone will love. Whipped Cream: A dollop of airy whipped cream makes each bite feel like a treat, lightening the rich flavors and adding a delightful texture. Fresh Fruits: Slices of apples or a medley of berries bring a fresh, tart element that brightens your meal and adds a pop of color. Chopped Nuts: Sprinkle toasted pecans or walnuts for an added crunch and nutty flavor, taking your pancakes to the next level of deliciousness. Breakfast Sausage: Serve with hearty breakfast sausage for a balanced meal, providing a satisfying protein element that pairs perfectly with the pancakes. Hot Chocolate: Treat yourself to a warm cup of hot chocolate, the rich, chocolatey flavors harmonize well with the spices in the pancakes, making it all feel extra special. Cinnamon Apples: Sautéed cinnamon apples add warmth and spice, providing an irresistible combination when served alongside the pancakes for a true autumn experience. Pumpkin Banana Pancakes Variations Feel free to play with this recipe and customize every delicious bite to your liking! Dairy-Free: Substitute regular milk with almond milk or oat milk for a creamy, dairy-free alternative that’s just as tasty. Gluten-Free: Use a gluten-free flour blend to cater to dietary needs while keeping the fluffy texture intact. Added Flavor: Sprinkle in some pumpkin pie spice or ginger for a warm, aromatic kick that enhances the fall vibes. Nutty Crunch: Incorporate chopped walnuts or pecans for a delightful crunch. The nutty flavors pair beautifully with the sweet banana and pumpkin. Chocolate Delight: Fold in chocolate chips for a sweet twist that both kids and chocolate lovers will adore. Spiced Up: Add a pinch of cayenne pepper or red chili flakes for a surprising heat that complements the sweetness of the pancakes. Fruit Infusion: Top with fresh berries or sliced apples for a burst of fruity freshness. It adds color and a delightful new flavor contrast. Easy Syrups: Swap maple syrup with a homemade berry compote or caramel sauce for a decadent finishing touch. With these simple swaps, your breakfast can be as unique as your taste! Storage Tips for Pumpkin Banana Pancakes Fridge: Store leftover pancakes in an airtight container for up to 4 days, layering them with parchment paper to prevent sticking. Freezer: For longer storage, freeze pancakes individually by placing cooled pancakes in a single layer, then transfer to a freezer bag. They can be frozen for up to 3 months. Reheating: Reheat pancakes in the microwave for about 30 seconds or in a skillet on medium heat until warmed through. Enjoy them fresh from the fridge or freezer for a cozy breakfast anytime! Expert Tips for Pumpkin Banana Pancakes Perfect Timing: Allow the batter to rest for 2-3 minutes before cooking. This helps to improve the texture, resulting in fluffier Pumpkin Banana Pancakes. Mind the Heat: Always cook on medium heat. Too high will burn the edges while keeping the inside undercooked, so be patient! Don’t Overmix: Mix until just combined! Overmixing can make pancakes dense and tough, so be gentle when folding in the dry ingredients. Test for Doneness: Look for bubbles forming on the surface and dry edges before flipping. This ensures your pancakes are ready and not raw inside. Size Matters: Use a large spoon for pouring batter; this helps maintain consistently sized pancakes for even cooking and perfect stacking. Experiment Freely: Try adding spices like nutmeg or ginger for a twist! Each variation enhances the cozy fall flavor of your Pumpkin Banana Pancakes. Pumpkin Banana Pancakes Recipe FAQs What kind of bananas should I use for the pancakes? Absolutely use ripe bananas! Look for bananas that have brown spots on their skins, as they will be sweeter and easier to mash, resulting in a better flavor for your pancakes. How should I store leftover pancakes? Refrigerate leftovers in an airtight container for up to 4 days. To keep them from sticking together, layer each pancake with parchment paper. If you want to keep them longer, freezing is a great option! Can I freeze Pumpkin Banana Pancakes? Yes, you can! Allow the pancakes to cool completely, then lay them in a single layer on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag for up to 3 months. When you’re ready to enjoy, reheat them in the microwave or skillet until warmed through. What if my pancakes turn out dense? If your pancakes are dense, it’s likely due to overmixing the batter. Remember, a few lumps are fine! If you notice your first pancake is too thick, you can add a splash more milk to loosen it up. Cooking on medium heat is also crucial; a too-hot skillet can burn the outside while leaving the inside uncooked. Are these pancakes suitable for those with allergies? Make these pancakes allergy-friendly by substituting ingredients! For a gluten-free option, swap out all-purpose flour for a gluten-free flour blend. For a dairy-free version, any non-dairy milk (like almond or oat milk) works well. Plus, you can replace the egg with a flax egg: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes, and use it as an egg substitute. Can I customize the flavor profile of the pancakes? Very! Feel free to add a pinch of nutmeg or ginger to enhance the fall flavors. Chocolate chips or nuts can also be folded into the batter for a sweet or crunchy twist! The more the merrier, and it’s all about finding your favorite combination. Fluffy Pumpkin Banana Pancakes for a Cozy Fall Morning These Pumpkin Banana Pancakes are a delightful mix of sweet and savory, perfect for cozy fall breakfasts. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsResting Time 3 minutes minsTotal Time 28 minutes mins Servings: 4 pancakesCourse: BreakfastCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Batter1 cup Plain Flour Substitution: Whole wheat flour can replace half for a hearty texture.1 cup Whole Wheat Flour Substitution: Use all-purpose flour if preferred.2 tbsp Granulated Sugar Substitution: Maple syrup or honey can be used for a natural alternative.2 tbsp Baking Powder1 pinch Salt1 tsp Cinnamon Note: Additional spices like nutmeg can be included for deeper flavor.1 large Ripe Banana Preparation Note: Ensure it's mashed smooth for even cooking.1 cup Milk Substitution: Any non-dairy milk can be used.1 cup Pumpkin Puree Tip: Stir well before measuring to prevent separation.2 tbsp Vegetable Oil Substitution: Melted butter or coconut oil can be used.1 large Large Egg Note: For a vegan option, a flax egg can be used. Equipment Mixing bowlWhiskSpatulaSkillet Method Step‑by‑Step InstructionsIn a large mixing bowl, sift together the plain flour, whole wheat flour, granulated sugar, baking powder, salt, and cinnamon. Whisk until the mixture is lump-free and well blended.In a separate bowl, thoroughly mash one ripe banana until smooth, then add the milk, pumpkin puree, vegetable oil, and the large egg. Mix until fully combined and creamy.Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to overmix. Let the batter rest for about 2-3 minutes.Heat a lightly oiled skillet over medium heat. Pour large spoonfuls of the batter onto the skillet, making sure to leave space between each pancake. Cook for 3-4 minutes or until bubbles form on the surface.Carefully flip each pancake and cook for an additional 2-3 minutes until golden brown. Transfer to a warm plate and repeat with remaining batter. Nutrition Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 50IUVitamin C: 10mgCalcium: 10mgIron: 5mg NotesAllow the batter to rest for 2-3 minutes before cooking for fluffier pancakes. Always cook on medium heat to avoid burning the edges. Use a large spoon for pouring batter to maintain consistency. Tried this recipe?Let us know how it was!
