These Easy Pumpkin Banana Pancakes are soft, fluffy, and loaded with fall flavor. Made with creamy pumpkin and sweet bananas, this cozy breakfast recipe is perfect for autumn!

a stack of pumpkin banana pancakes, drizzled with maple syrup and topped with banana slices, on a wooden plate

I’ve got a soft spot for decadent pancakes, especially when they’re fluffy and full of flavor.

I don’t indulge often, but when the craving hits, I go all in. I love banana pancakes, pumpkin spice pancakes, and classic buttermilk pancakes. But this time, I decided to combine two favorites into one: banana pumpkin pancakes. The pumpkin puree and ripe bananas make the batter incredibly moist and tender, while a touch of brown sugar and pumpkin pie spice add that perfect autumn warmth.

With simple ingredients and minimal prep time, this pancake recipe is a great option for busy mornings, making it perfect for leftovers and even freezer-friendly, too. So, if you’re a fan of light, cozy breakfasts, this stack is for you!

Ingredients in Easy Pumpkin Banana Pancakes:

Pumpkin, banana, spice, and everything nice! These pancakes come together with a mix of pantry staples and a couple of autumn all-stars.

Here’s what I use, along with a few simple swaps you can make if needed:

  • 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
overview of banana pumpkin pancakes, drizzled with maple syrup and topped with banana slices, on a wooden plate

How to Make Fluffy Pumpkin Pancakes:

I use a pancake ring to make these pancakes round and super fluffy. Just like in the photos. It helps them rise higher and hold their shape.

Here’s how it all comes together:

  1. In a medium bowl, whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.
  2. In another medium bowl, stir milk, egg, vanilla, pumpkin, mashed banana and melted butter/oil.
  3. Add flour mixture to wet mixture and stir until just combined. Be careful not to overmix, otherwise your pancakes will be dense.
  4. 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.
a stack of pumpkin banana pancakes, drizzled with maple syrup and topped with banana slices, on a wooden plate

How to Serve:

I love keeping it classic with a pat of butter and a generous drizzle of maple syrup and it really lets the pumpkin flavor shine.

If you’re in the mood to mix it up, here are some other delicious topping ideas:

  • Fresh fruit: such as banana slices or blueberries
  • Chocolate chips for added sweetness
  • Chopped pecans or walnuts
  • Whipped cream

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.

a stack of slice cut out pumpkin banana pancakes, drizzled with maple syrup and topped with banana slices, on a wooden plate

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.

a stack of forkful pumpkin banana pancakes bites, drizzled with maple syrup and topped with banana slices, on a wooden plate

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!

stack of pancakes on a wooden plate
5 from 1 rating

Easy Pumpkin Banana Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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!
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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

Equipment

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.
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.