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!
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.