Description
These Easy Pumpkin Banana Pancakes are fluffy, flavorful, and perfect for a cozy fall breakfast. Made with pumpkin puree, ripe banana, and warm spices, they’re a delicious and satisfying way to start your day.
Ingredients
Scale
- 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 kind)
- 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
- More butter or oil for greasing the pan
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, vanilla, pumpkin puree, mashed banana, and melted butter or oil.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Cook Pancakes: Heat a griddle or skillet over medium heat and grease with butter or oil. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve: Serve warm with maple syrup, if desired.
Notes
- For extra thick and fluffy pancakes, use a pancake ring to cook them.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 7g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
