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These Easy Pumpkin Banana Pancakes stand out as a delicious and wholesome breakfast choice, combining the natural sweetness of ripe bananas with the creamy richness of pumpkin puree.
This recipe is not only a treat for your taste buds but also packs nutritional benefits—offering fiber from whole fruit and moderate protein from the egg and milk, which helps keep you full longer.
The inclusion of pumpkin pie spice adds a cozy, aromatic flavor without extra calories or sugar.
Plus, using wholesome ingredients like real pumpkin (not pie filling) and mashed bananas boosts the vitamin and antioxidant content, making it a nutrient-dense meal.
Quick and straightforward to prepare, these pancakes are ideal for busy mornings, offering a satisfying and nourishing start to your day.
They’re great for meal prep too, as they store well and reheat easily.
Must-Have Tools for Perfect Results
Mixing Bowls Set
Essential for combining dry and wet ingredients separately, these bowls keep your prep organized and mess-free. Their versatility extends beyond pancakes to all kinds of baking and cooking tasks in your kitchen.
Nonstick Griddle
Perfect for evenly cooking pancakes with minimal oil, this griddle ensures a consistent golden-brown finish and easy flipping, while being large enough to cook multiple pancakes at once—saving time.
Pancake Ring
Ideal for shaping perfectly round, thick pancakes, this tool helps create restaurant-quality results at home. Beyond pancakes, it’s great for portioning eggs or molding burgers.
Measuring Cups and Spoons
Accurate measurements are crucial for baking success. These tools provide precision for ingredients, ensuring the perfect texture and flavor in every batch.
Spatula
A sturdy, flexible spatula helps gently flip pancakes without breaking them, making it indispensable for all frying and sautéing tasks in your kitchen.
Fluffy Pumpkin Banana Pancakes You’ll Love
Equipment
- 2 Mixing Bowls
- 1 Nonstick Griddle or Large Skillet
- 1 Pancake Ring
- Measuring cups and spoons
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk any variety
- 1 large egg
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ cup canned pure pumpkin not pumpkin pie filling
- 1 large ripe banana mashed
- 2 tablespoons melted unsalted butter or coconut oil
- Additional butter or oil for greasing the pan
Instructions
- Prepare Your Dry Ingredients: Begin by gathering all your dry ingredients: the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt. In a medium-sized mixing bowl, use a whisk or fork to thoroughly combine these ingredients. Whisking ensures the baking powder and spices are evenly distributed throughout the flour, which is essential for achieving consistent flavor and perfect pancake rise. Set this bowl aside for now, making sure the dry mixture is ready to be incorporated later.
- Mix the Wet Ingredients: Next, in a separate medium bowl, focus on your wet ingredients. Pour in the milk of your choice—whether dairy or plant-based—then crack in one large egg. Add the vanilla bean paste or vanilla extract for depth of flavor. Follow this by scooping in the canned pure pumpkin (not pumpkin pie filling) and the ripe banana, which should be mashed thoroughly beforehand. Finally, pour in the melted unsalted butter or coconut oil. Using a spoon or small whisk, gently stir the mixture until it forms a smooth, uniform batter without lumps, ensuring all ingredients are well blended.
- Combine Wet and Dry Ingredients Gently: Now it’s time to bring your dry and wet mixtures together. Slowly add the flour mixture into the bowl with the wet ingredients. Using a spatula or wooden spoon, fold the dry ingredients into the wet, stirring just until combined. Be careful not to overmix; it’s okay if a few lumps remain. Overmixing develops the gluten in the flour too much, which can make your pancakes tough and dense instead of soft and fluffy. Aim for a batter that’s thick but pourable.
- Heat and Grease Your Cooking Surface: Place your nonstick griddle or large skillet over medium heat. Allow it to warm for a few minutes—this step is crucial to ensure even cooking. Once heated, add about one tablespoon of butter or oil to the pan, spreading it evenly with a spatula or brush to coat the surface lightly. This fat helps prevent sticking and creates a golden crust on your pancakes.
- Portion and Cook Pancakes: Using a ¼ cup measuring cup, scoop batter onto the griddle. If you want perfectly round and thick pancakes, pour the batter inside a pancake ring placed on the griddle. Allow the pancakes to cook undisturbed for about 3 to 4 minutes.You’ll notice bubbles beginning to form on the surface and the edges will start to look set—these signs indicate the pancake is ready to flip.
- Flip and Finish Cooking: Carefully slide a spatula under the pancake and flip it over gently to avoid breaking. Cook for an additional 1 to 2 minutes on the second side until it turns a beautiful golden brown. The pancake should feel springy to the touch and cooked through inside. Repeat this process, adding more butter or oil to the pan as needed between batches.
- Serve Warm with Toppings: Once all your pancakes are cooked, transfer them to a plate. Serve immediately while warm, ideally topped with a drizzle of maple syrup or your favorite pancake accompaniments like fresh fruit, nuts, or a dollop of yogurt. These pancakes can also be stored in an airtight container and reheated gently for later enjoyment.
Notes
- For best results, use ripe bananas with plenty of brown spots—they add natural sweetness and moisture.
- Avoid using pumpkin pie filling, which contains added sugars and spices; use pure canned pumpkin instead.
- Do not overmix the batter; a few lumps are okay to keep pancakes light and fluffy.
- Melted butter or coconut oil in the batter adds richness and helps with browning during cooking.
- Use a pancake ring if you want thick, evenly shaped pancakes perfect for stacking.
- Pancakes can be cooked on a nonstick skillet or griddle over medium heat to avoid burning.
- Leftover pancakes store well in the fridge and can be reheated in a toaster or microwave.
Chef’s Secrets for Fluffy Pancakes
Achieving the perfect fluffy pancake lies in balancing gentle mixing and proper heat management.
The key is not to overwork the batter once the dry ingredients are combined with the wet — this preserves the tender crumb.
Using a combination of baking powder and pumpkin pie spice gives the pancakes both lift and that signature fall flavor.
For an extra moist texture, incorporate ripe bananas and canned pumpkin, both of which add natural sweetness and moisture without overwhelming the batter.
Cooking on medium heat ensures the pancakes cook through evenly without burning.
Finally, allowing bubbles to form and edges to set before flipping guarantees an ideal golden crust and tender inside.
Serving Suggestions to Impress Everyone
Serve these pumpkin banana pancakes warm, straight off the griddle, drizzled generously with pure maple syrup or honey.
For a festive touch, add a dollop of whipped cream or vanilla yogurt alongside fresh seasonal fruit like sliced apples or pears.
Toasted nuts such as pecans or walnuts complement the pumpkin spice flavor beautifully and add a delightful crunch.
For a heartier breakfast, serve with crispy bacon or sausage on the side.
These pancakes are also delicious topped with nut butters or a smear of cream cheese for a creamy contrast.
Storage Tips to Keep Pancakes Fresh
If you have leftovers, allow the pancakes to cool completely before storing. Place them in an airtight container or tightly wrap them in plastic wrap to prevent drying out.
They can be refrigerated for up to three days, making them perfect for quick breakfasts later in the week.
To reheat, use a toaster oven or microwave, placing a damp paper towel over them in the microwave to retain moisture.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag.
Thaw and reheat gently when ready to eat.
Frequently Asked Questions About Pancakes
Q1: Can I substitute the all-purpose flour for a gluten-free option?
Yes! You can use a gluten-free flour blend suitable for baking. Just ensure it contains xanthan gum or another binder to help maintain pancake texture.
Q2: What’s the difference between canned pumpkin and pumpkin pie filling?
Canned pumpkin is pure pumpkin puree with no added sugars or spices. Pumpkin pie filling contains sweeteners and spices, which can alter the flavor and texture of your pancakes.
Q3: Can I make these pancakes vegan?
Absolutely! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based milk and coconut oil instead of butter.
Q4: How do I keep pancakes warm while cooking multiple batches?
Place cooked pancakes on a baking sheet in a low oven (about 200°F or 90°C) to keep warm and soft while finishing the rest of the batch.
Q5: Can I add mix-ins like nuts or chocolate chips?
Yes, fold in chopped nuts, chocolate chips, or dried fruit after mixing the batter for added texture and flavor. Just don’t overload the batter to avoid heavy pancakes.
This recipe is inspired by pumpkinnspice and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
