These pumpkin banana pancakes are a cozy way to start your day! With sweet bananas and spiced pumpkin, they’re fluffy and packed with flavor.
Breakfast should be fun, right? I like to top mine with a drizzle of maple syrup and a sprinkle of cinnamon. Who doesn’t love a little extra sweetness? 🍁😋
Key Ingredients & Substitutions
All-Purpose Flour: The base for these pancakes. If you’re looking for a gluten-free option, try almond flour or a gluten-free baking blend, but keep in mind the texture might change a bit.
Pumpkin Puree: This gives moisture and flavor. You can use canned puree or make your own by roasting fresh pumpkin. In a pinch, mashed sweet potatoes can work too!
Banana: Use a ripe banana for natural sweetness. If you have a banana allergy, consider using unsweetened applesauce as a substitute.
Milk: Any kind will do! Try almond milk or oat milk for a dairy-free choice. Just keep an eye on the consistency; you may need slightly more or less.
Butter or Oil: For cooking, I love using coconut oil for a subtle flavor. Olive oil is fine too. For a dairy-free option, stick with oil; just keep it light.
How Do I Get the Fluffiest Pancakes?
To achieve fluffy pancakes, focus on your mixing technique. Combine the wet and dry ingredients gently. Overmixing can lead to dense pancakes. Here’s how to do it right:
- Mix just until the ingredients are combined; it’s okay if the batter is slightly lumpy.
- Let the batter rest for about 5 minutes. This allows the baking powder to start working and the gluten to relax.
- Use a non-stick skillet, and don’t rush the cooking! Medium heat ensures even cooking.
Following these tips will help you serve fluffy and delicious pumpkin banana pancakes every time!
Delicious Pumpkin Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 1 large ripe banana, mashed
- 1/2 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil, plus more for cooking
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook, yielding a delightful breakfast in just about 25 minutes. Perfect for a busy morning or a leisurely weekend brunch!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by taking a large mixing bowl and adding the all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk them together until they are well combined. This helps ensure even distribution of the ingredients in your pancakes!
2. Preparing the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, mashed banana, milk, egg, melted butter, and vanilla extract. Mix these ingredients until smooth and well blended. This creamy mixture is where the magic happens—so take your time here!
3. Combining Wet and Dry Ingredients:
Carefully pour the wet mixture into the dry ingredients. Use a spatula or a wooden spoon to gently stir until just combined. Remember, it’s okay if the batter has a few lumps—overmixing can lead to dense pancakes, and we want them fluffy!
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Before adding the batter, lightly grease the pan with a little butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Watch for bubbles to form on the surface and the edges to appear set—this usually takes about 2-3 minutes.
5. Flipping and Finishing:
Once the pancakes are ready, gently flip them over and cook for another 1-2 minutes until both sides are golden brown and cooked through. Keep transferring cooked pancakes to a warm plate while you finish the rest of the batter.
6. Serving:
Stack your warm pancakes and top them with banana slices and a drizzle of maple syrup. For an extra touch, sprinkle with shredded coconut or a dash of cinnamon. Enjoy the delightful flavors and make your morning a little brighter!
Enjoy your warm, spiced pumpkin banana pancakes! Happy cooking! 🎃🥞
Can I Substitute the Banana?
Absolutely! If you have a banana allergy or don’t have any on hand, you can use unsweetened applesauce instead. Use about 1/4 cup to replace one banana for similar moisture and sweetness.
Can I Use Whole Wheat Flour?
Yes, whole wheat flour can be used for a healthier option! Just note that the pancakes might be denser, so you may want to add a little extra milk to achieve the desired batter consistency.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them! Just place parchment paper between each pancake in a freezer-safe container to avoid sticking.
Can I Make the Batter Ahead of Time?
You can prepare the batter ahead of time and store it in the fridge for up to a day. Just give it a gentle stir before cooking, as it may thicken slightly as it sits. Enjoy fresh pancake mornings without the morning rush!
