These Pumpkin Banana Pancakes are a fun twist on a classic breakfast! They are fluffy, spiced just right, and packed with the yummy flavors of pumpkin and banana.
Trust me, flipping these pancakes makes the morning brighter! I love serving them with a drizzle of maple syrup and a sprinkle of nuts. It’s a cozy start to the day! 🌞
Ingredients & Substitutions
All-Purpose Flour: You can use whole wheat flour for a nuttier flavor and extra fiber. If you’re gluten-free, try almond flour or a gluten-free blend.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree works great too. Just roast pumpkin chunks and blend them until smooth!
Ripe Banana: The riper the banana, the better! If you’re out of bananas, use applesauce instead; it adds moisture and a touch of sweetness.
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice. This mimics the acidity of buttermilk for fluffier pancakes!
Spices: Feel free to adjust the spices or add more like allspice or cloves based on your preference. A pinch of vanilla extract can also enhance the flavor.
How Can I Ensure My Pancakes are Fluffy?
Fluffy pancakes come from a few simple techniques. First, don’t overmix the batter! It’s okay if it’s a little lumpy. Overmixing leads to tough pancakes.
- Use a light hand when combining wet and dry ingredients.
- Make sure your baking powder and baking soda are fresh, as they are key for rising.
- Cook on medium heat; too high and the outside will burn before the inside cooks.
- Look for bubbles forming on the surface before flipping—the sign they’re ready!
Following these tips will help ensure your pancakes are light and fluffy every time!
How to Make Pumpkin Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 ripe banana, mashed
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Butter or oil, for cooking
- Maple syrup, for serving
- Sliced banana, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-15 minutes to cook, making it a perfect breakfast option that can be ready in about 30 minutes. Enjoy the delicious aroma filling your kitchen as you whip these up!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by gathering a large bowl. In it, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step adds flavor and ensures your baking powder is evenly distributed for fluffy pancakes!
2. Combine the Wet Ingredients:
In a separate medium bowl, mix together the pumpkin puree, mashed banana, buttermilk, egg, and melted butter (or oil). Stir well until the mixture is smooth and well combined. The sweet banana and aromatic pumpkin will make this mixture delightful!
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined—it’s perfectly fine if the batter is a little lumpy. Avoid overmixing to keep your pancakes tender and fluffy.
4. Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or oil to prevent sticking. This is where the magic happens—your pancakes will soon start to take shape!
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. This is a good sign that it’s time to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula, and let them cook for another 2 minutes or until they are golden brown and cooked through. Each side should be beautifully colored and smelling amazing!
7. Serve and Enjoy:
Once cooked, remove the pancakes from the skillet and keep them warm while you finish the rest of the batter. Serve the pancakes stacked high, drizzled with maple syrup and topped with slices of banana for an extra treat!
Enjoy your warm, flavorful Pumpkin Banana Pancakes! They are perfect for a cozy breakfast or a fun brunch gathering!
Can I Use Gluten-Free Flour for These Pancakes?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just be sure to check the blend for any additional binding agents. Enjoy your gluten-free Pumpkin Banana Pancakes!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it might thicken overnight.
What’s the Best Way to 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 layered with parchment paper and place them in a zip-top freezer bag. They’ll stay good for about a month!
How Can I Adjust the Recipe for a Vegan Option?
You can make these pancakes vegan by substituting the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons of water) and using a non-dairy milk in place of buttermilk. Also, use coconut oil or any vegetable oil instead of butter.
