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Pumpkin Banana Pancakes

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 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 Powder
  • 1 pinch Salt
  • 1 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 bowl
  • Whisk
  • Spatula
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

Allow 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.

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