Fluffy Pumpkin Banana Pancakes You’ll Love
Fluffy and flavorful, these pumpkin banana pancakes blend autumn spices with wholesome ingredients for a comforting, nutrient-rich breakfast that's quick and easy to make.
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.
