Easy Pumpkin Banana Pancakes
These Easy Pumpkin Banana Pancakes are soft, fluffy, and loaded with flavor. Featuring creamy pumpkin and sweet bananas, this easy breakfast recipe is perfect for fall!
Pumpkin Banana Pancakes
I’ve got a soft spot for fluffy, moist, and decadent pancakes.
If I’m being honest, I don’t eat pancakes too often, but when I do get that craving, I whip up a big batch. These banana pancakes are my favorite, as well as these pumpkin spice pancakes and this buttermilk version.
Naturally, since I’m the biggest pumpkin lover and it’s my favorite season, I combined my two favorites and made a new favorite pancake: banana pumpkin pancakes.
The pumpkin puree and bananas make these pancakes super moist. And the pumpkin pie spice and hint of brown sugar gives these babies a cozy, fall touch. If you love light and fluffy pancakes, this recipe was made for you. A cozy fall morning and a big stack of this deliciousness is just what you need.
Dare I say these are the best pumpkin pancakes? With simple ingredients and minimal prep time, this pancake recipe is a great option for busy mornings. Perfect for leftovers and even freezer-friendly, too.
Ingredients in Easy Pumpkin Banana Pancakes:
- All-purpose flour
- Brown sugar: I used light brown sugar, but dark can also be used
- Baking powder
- Pumpkin pie spice
- Salt
- Milk: Any kind (I used 2%)
- Egg
- Vanilla
- Canned pumpkin
- Banana
- Melted butter or oil: coconut oil or vegetable/canola oil can be used
How to Make Fluffy Pumpkin Pancakes:
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In a medium bowl, whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.
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In another medium bowl, stir milk, egg, vanilla, pumpkin, mashed banana and melted butter/oil.
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Add flour mixture to wet mixture and stir until just combined. Be careful not to overmix, otherwise your pancakes will be dense.
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In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful into skillet and cook until edges are set and bubbles form in the center of pancakes, about 3-4 minutes. Flip and cook until browned, about 1 minute. Repeat process with rest of butter and pancakes.
How to Store Leftovers:
Let cool to room temperature and then store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat: place in the microwave for 30-45 seconds, or until warmer through, and serve with butter and/or maple syrup.
To freeze: Place cooled pancakes in a freezer-safe container or bag and freeze for up to three months. When ready to eat, let thaw completely in the refrigerator.
What Kind of Flour Should I Use?
I used all-purpose flour for this recipe. Although I haven’t tested this with other flours, almond flour or coconut flour could be used to make this gluten free. Oat flour or whole wheat flour could also be used.
Can I Make These into Vegan Pancakes?
Absolutely! Substitute dairy milk for plant milk, such as almond milk; replace the egg with a bit more pumpkin; and use oil instead of melted butter. If you prefer to use vegan butter, that is good option as well.
How to Make These Pancakes Extra Fluffy and Round:
To make these round and super fluffy (like in the photos), I used a pancake ring. Simply place the silicone ring(s) on a heated griddle with butter/oil and pour the batter into the ring. Once bubbles begin to form on the edges of the pancake, remove the ring and flip the pancake over. It’s an easy way to get ultra fluffy pancakes!
How to Serve:
I like to top these pancakes with some butter and a drizzle of maple syrup.
Here are some other tasty options:
- Fresh fruit: such as banana slices or blueberries
- Chocolate chips for added sweetness
- Chopped pecans or walnuts
- Whipped cream
Tips for Making the Best Pumpkin Banana Pancakes:
- Use a very ripe banana in this recipe: the more brown spots, the better, as that will add extra sweetness (and make it easier to mash).
- Be careful not to overmix the pancake batter: you want light and fluffy pancakes, so overmixing can cause dense and chewy ones.
- When you flip each pancake, resist the urge to flatten it with your flipper: in doing so, this will result in a flattened, less fluffy pancake.
Looking for More Pumpkin Recipes? I’ve Got You Covered!
- Pumpkin Pecan Bars
- Pumpkin Pie Bars
- Easy Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bread Pudding
- Pumpkin Scones with Maple Glaze
Recipe Video:
Easy Pumpkin Banana Pancakes
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 kind)
- 1 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/oil for greasing pan
Instructions
- In a medium bowl, whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.
- In another medium bowl, stir milk, egg, vanilla, pumpkin, mashed banana and melted butter/oil.
- Add flour mixture to wet mixture and stir until just combined. Be careful not to overmix, otherwise your pancakes will be dense.
- In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful into skillet and cook until edges are set and bubbles form in the center of pancakes, about 3-4 minutes. Flip and cook until browned, about 1 minute. Repeat process with rest of butter and pancakes.
- Serve warm with maple syrup, if desired.
Notes
- Want round, extra thick and fluffy pancakes? Use a pancake ring! Pour batter right into the ring, and when ready to flip, remove the ring. It will keep the pancakes round and thick.
- Pancakes will last in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making these Pumpkin Banana Pancakes above the recipe box.
