These cozy pumpkin banana pancakes are fluffy and packed with flavor! The sweet bananas and spicy pumpkin make breakfast feel like a warm hug.
Who wouldn’t want to wake up to this tasty treat? I love adding a drizzle of maple syrup on top. It’s like autumn on a plate! 🍂🥞
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but if you’re gluten-free, try almond or gluten-free flour blends. I’ve found that a mix of gluten-free flour and a little baking powder can give good results.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use fresh pumpkin puree if you have it. Just roast the pumpkin, blend it until smooth, and use it just like the canned version!
Banana: A ripe banana adds sweetness, but you can replace it with applesauce if you’re looking for a lower-sugar option. Just keep in mind it may change the flavor slightly.
Milk: Any type of milk will work, including almond, oat, or soy milk for a dairy-free option. I often use almond milk because it gives a nice flavor without overpowering the pancake.
How Can I Make Sure My Pancakes are Fluffy?
Fluffy pancakes are all about the mixing process! Here’s how to nail it:
- Mix dry and wet ingredients separately to avoid over-mixing.
- When you combine them, stir gently. Lumps are fine; they help create that fluffy texture.
- Make sure your skillet is at the right temperature—medium heat is key. If it’s too hot, the pancakes will burn before cooking through!
With these tips, you’ll have the perfect fluffy pancakes ready to be enjoyed!
How to Make Pumpkin Banana Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Wet Ingredients:
- 3/4 cup canned pumpkin puree
- 1 ripe banana, mashed
- 1 large egg
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- For Cooking and Serving:
- Butter or oil for cooking
- Maple syrup, for serving
- Additional banana slices, for garnish
- Whipped cream (optional), for garnish
Time Needed:
This recipe takes about 10 minutes to prepare and another 15 minutes to cook, making a total of about 25 minutes. Perfect for a deliciously quick and warm breakfast!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures everything is evenly blended and ready for the wet ingredients!
2. Combining the Wet Ingredients:
In another bowl, mix the canned pumpkin puree, mashed banana, egg, milk, and vanilla extract until smooth. This will add that rich flavor and moisture to our pancakes.
3. Combine Both Mixes:
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or whisk to gently mix them together until just combined. It’s okay if there are a few lumps; we want to avoid over-mixing for fluffy pancakes!
4. Heating the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
5. Cooking the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
6. Flipping the Pancakes:
Carefully flip each pancake and cook for another 2 minutes or until they are golden brown and cooked through. Make sure they’re cooked all the way inside for the best texture!
7. Keeping Them Warm:
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. A low oven works great for this!
8. Serving Your Pancakes:
Serve your fluffy pumpkin banana pancakes stacked high, topped with fresh banana slices, a dollop of whipped cream if desired, and a generous drizzle of maple syrup. Enjoy this cozy and delightful breakfast!
Delicious home-cooked pancakes that will warm your heart and start your day off right!
Can I Use Frozen Bananas for This Recipe?
Absolutely! You can use frozen bananas, just make sure to thaw them completely before mashing. They’ll blend easily and add great flavor to the pancakes. Smooth out any excess moisture before adding to the batter!
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toast them for a crispy texture!
Can I Make This Recipe Vegan?
Yes! To make these pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use plant-based milk. They’ll still be fluffy and delicious!
What Toppings Can I Use Besides Maple Syrup?
There are plenty of tasty options! Try adding nut butter, yogurt, or fresh fruits like berries and additional sliced bananas. A sprinkle of chopped nuts or a dash of chocolate chips also works beautifully!
