Easy Pumpkin Banana Pancakes Recipe

These Easy Pumpkin Banana Pancakes are a delicious and festive way to enjoy breakfast during the fall season! Made with wholesome ingredients like pumpkin puree and ripe bananas, these pancakes are fluffy, flavorful, and perfect for a cozy morning or a special occasion brunch. This recipe is simple to follow and yields a batch of delicious pancakes that are sure to be a hit with the whole family.

Ingredients

• All-purpose flour: The base of the pancake batter, providing structure and a light texture.
• Light brown sugar: Adds sweetness and moisture, and enhances the flavor of the pumpkin.
• Baking powder: The leavening agent that helps the pancakes rise and become fluffy.
• Pumpkin pie spice: A blend of warm spices, including cinnamon, nutmeg, ginger, and cloves, that adds a delicious fall flavor.
• Salt: Balances the sweetness and enhances the flavors.
• Milk: Any kind of milk will work, such as dairy milk, almond milk, or soy milk.
• Egg: Binds the ingredients together and adds richness.
• Vanilla bean paste or vanilla extract: Enhances the overall flavor of the pancakes.
• Canned pure pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
• Ripe banana: Mashed ripe banana adds natural sweetness and moisture.
• Melted unsalted butter or coconut oil: Adds richness and flavor, and helps to prevent the pancakes from sticking to the pan.

How to Make Easy Pumpkin Banana Pancakes

Step 1: Combine Dry Ingredients

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.

Step 2: Combine Wet Ingredients

1. In another medium bowl, whisk together the milk, egg, vanilla bean paste (or vanilla extract), pumpkin puree, mashed banana, and melted butter (or coconut oil) until well combined.

Step 3: Make the Batter

1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix, as this can make the pancakes tough. A few lumps are okay.

Step 4: Cook the Pancakes

1. Heat a large skillet or griddle over medium heat. Melt about 1 tablespoon of butter or oil in the pan.
2. Pour ¼ cup of batter onto the hot griddle for each pancake.
3. Cook for 3-4 minutes, or until bubbles start to form on the surface and the edges look set. The bottom should be golden brown.
4. Gently flip the pancakes and cook for another 1-2 minutes, or until golden brown on the other side and cooked through.
5. Repeat with the remaining batter and butter/oil until all the pancakes are cooked.

Step 5: Serve

1. Serve the pancakes immediately with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.

How to Serve

These Easy Pumpkin Banana Pancakes are delicious served:

• Plain: Enjoy them as is for a simple and satisfying breakfast.
• With Syrup: Drizzle with maple syrup, honey, or your favorite fruit syrup.
• With Toppings: Top with fresh fruit, whipped cream, chocolate chips, nuts, or a sprinkle of powdered sugar.
• For Brunch: Serve them as part of a festive brunch spread with other breakfast favorites.

Make Ahead and Storage

Storing Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze leftover pancakes in a freezer-safe container or bag for up to 3 months.

Reheating

To reheat pancakes, you can use the microwave, but they may lose some of their crispiness. For crispier pancakes, reheat them in a toaster oven or oven at 350°F for a few minutes until warmed through.

FAQs

1. Can I use a different type of flour?

Yes, you can use whole wheat flour, oat flour, or a gluten-free flour blend. However, the texture of the pancakes may vary slightly.

2. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added sugar and spices, which will alter the flavor of the pancakes. Make sure to use pure pumpkin puree.

3. Can I make these pancakes without bananas?

Yes, you can omit the bananas, but the pancakes will be less sweet. You may want to add a touch more brown sugar or maple syrup to compensate.

4. How can I make the pancakes fluffier?

For fluffier pancakes, let the batter rest for 5-10 minutes after mixing before cooking. This allows the gluten to relax and the baking powder to activate, resulting in lighter and fluffier pancakes.

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