Banana Pumpkin Pancakes are light and fluffy, made with mashed banana and pumpkin puree and warm notes of ground cinnamon. Get ready to love these soft and easy pancakes. They mix the flavors of banana and pumpkin perfectly. These pancakes will take your breakfast to a whole new level.
Top your pumpkin pancakes with maple syrup, whipped cream, walnuts, and fresh banana slices. This makes a delicious and easy breakfast, brunch, or lazy dinner!
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🗝️ Recipe's key points
- These banana pumpkin pancakes are a simple way to make regular pancakes more delicious. They also help use up extra pumpkin puree!
- Easily double or triple this recipe when serving to a larger crowd.
- Adapt your pumpkin pancakes with simple ingredient swaps, tasty add-ins, and varied toppings to suit your preferences.
Why settle for plain pancakes? You can make delicious banana pumpkin pancakes instead. They are full of sweet mashed banana, healthy pumpkin puree, and warm cinnamon!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Self-rising flour - This type of flour already contains leavening agents to help create light and fluffy pancakes. I have also added in baking powder and baking soda so that the pancakes are especially airy and fluffy.
- Light brown sugar - The brown sugar provides a touch of caramel flavor and richness. Granulated sugar can be used instead.
- Butter - You can use salted or unsalted butter. This is used to cook the pancakes. Feel free to use a neutral flavored oil instead, such as canola or vegetable oil. Unscented coconut oil will also work.
- Egg - Bring to room temperature for easy incorporation into the pancake batter.
- Milk - Whole milk adds creamy flavor, but you can use reduced fat milk, dairy-free milk, or plant-based milk instead.
- Pumpkin puree - Canned or homemade pumpkin puree will work. Don’t use pumpkin pie filling as it will alter the taste and texture of the pancakes.
- Banana - Sliced for easy mashing. You only need one banana for this pancake recipe, but use more if you like as a topping.
- Baking Powder - A leavening agent that will help create light and fluffy pancakes.
- Baking Soda - Also a leavening agent.
- Cinnamon - Adds a delicious warm flavor to these pancakes. Cinnamon pairs well with pumpkin.
- Vanilla extract - For an unassuming depth of flavor.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Combine the flour, baking powder and soda, cinnamon, and sugar in a mixing bowl.
- Add the pumpkin puree and sliced banana to a separate bowl.
- Mash the banana and add in the milk, egg, and vanilla extract.
- Gather the dry and wet ingredients.
- Slowly add the wet mixture to the dry mixture.
- Mix until well combined. Add 2 tablespoons of cold water or milk to the pancake mixture if it is too thick.
- Heat a pan over medium heat and melt the butter. Pour about ¼ cup of batter onto the pan to make individual pancakes. Cook each pancake until bubbles form on the surface. Flip and cook the other side until golden brown.
- Repeat this process with the remaining batter. Enjoy your pumpkin banana pancakes with maple syrup, whipped cream, walnuts or any other favorite toppings!
🥫 Storage
You can store banana pumpkin pancakes in an airtight container in the fridge for 3-5 days. Leave toppings off when you plan to store leftovers as they can make the pancakes soggy.
These pancakes will also last in the freezer for up to 3 months. Place sheets of parchment paper between the pancakes if you stack them so that they don’t stick together once frozen. Thaw overnight in the fridge.
Reheat leftover banana pumpkin pancakes in the microwave for 10-second increments until heated through.
📚 Variations
- Size: Make mini pancakes and reduce the cooking time. Mini pancakes are a fun way to enjoy your favorite breakfast food! Stack a few with a mini skewer and serve for breakfast, brunch, or a special occasion!
- Gluten-free: Use gluten-free flour to make these banana pumpkin pancakes.
- Add-ins: Add chopped nuts or chocolate chips to the pancake batter for extra flavor and texture.
- Toppings: Maple syrup, whipped cream, and walnuts are great toppings for these banana pumpkin pancakes. You can also try honey, caramel sauce, cream cheese glaze, and fresh slices of banana.
👩🏻🍳 Tips
- This recipe makes 6-8 medium-sized pancakes. You could make larger pancakes if the size of your pan allows for it, or smaller pancakes. Keep in mind that smaller pancakes will cook faster.
- You can adjust the consistency of the pancake mixture if you feel that it is too thick to work with. I recommend that you add milk instead of water to prevent diluting the flavor of the batter. Be careful that you don't make the batter too runny or it will spread everywhere in the pan.
- Make a trial batch of pancakes. I often find it takes the first one or two before getting that perfect pancake!
- Flip the pancakes as soon as they start to form bubbles on the surface. It can be easy to burn pancakes, so keep a close watch and don't leave them unattended.
- Put the cooked pumpkin banana pancakes on a plate with a paper towel. This will keep them warm while you cook the rest of the batter. The paper towel will soak up any excess grease.
- You can use a spoon to pour the pancake batter into the pan. Alternatively, you can transfer the batter to a squeeze bottle for convenience.
🤔 FAQs
Maple syrup, whipped cream, sliced bananas, walnuts, honey, cinnamon sugar glaze, and caramel sauce are delicious toppings. They are perfect for banana pumpkin pancakes!
You can use either pureed banana or mashed banana, depending on your preferred consistency. Pureed banana will create a super smooth batter while mashed banana may still have some texture to it.
Yes. I use self-rising flour for light and fluffy pancakes, but you could use regular all-purpose flour or gluten-free flour.
Lower the heat in the pan to medium if it is too high. Cook the pancakes a bit longer to ensure the inside cooks evenly. You can also add more flour to the batter if the batter appears to be quite runny.
You could eat these banana pumpkin pancakes every day, and it's rather tempting to do so since they are so tasty! That said, make sure to always add variety to your diet.
📗 Related Recipes
- Fluffy Oatmeal Pancakes - If you want a light and fluffy pancake recipe, these oatmeal pancakes are a must-try! They even offer an extra protein boost for a healthy way to start the day.
- Morning Glory Muffins - These breakfast muffins are loaded with carrots, apples, pineapple, raisins, coconut, and walnuts. Enjoy them for breakfast or as a delicious energy-boosting snack.
- Breakfast Baked Oatmeal with Blueberries and Bananas - Make breakfast exciting again with this baked oatmeal casserole with blueberries, banana, nuts, and toasted coconut topping!
🍽 What to serve with banana pumpkin pancakes
Serve these banana pumpkin pancakes with your favorite toppings, such as:
- Maple syrup
- Honey
- Whipped cream
- Walnuts
- Sliced banana
- Caramel sauce
- Powdered sugar
- Cream cheese or cinnamon sugar glaze
Apart from these topping ideas, you can serve these pancakes as more of a savory breakfast alongside crispy bacon, hash browns, or egg muffin cups.
For all the sweet lovers out there, pair these scrumptious banana pumpkin pancakes with a scoop of Toasted Pecan Pumpkin Ice Cream or Creamy Cinnamon Ice Cream, Chocolate Breakfast Croissant casserole, cinnamon rolls, a slice of lemon blueberry pound cake, or these no-bake pumpkin spice cookies.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowls
- Whisk
- Dry measuring cups
- Liquid measuring cup
- Griddle
- Pancake turner
📞 Chiacchierata (chat)
Ecco, miei amici (There you have it, my friends): light and fluffy Banana Pumpkin Pancakes that check all the boxes. They're easy, delicious, and totally family-approved. Imagine the delight on everyone's faces when they take their first bite. The natural sweetness of the banana, the hint of fall spices, and the soft, fluffy texture? Absolute perfection!
These pancakes are a breakfast abbraccio(hug) -- comforting, warm, and oh-so-satisfying. They're great for lazy weekends wihen you want something special but don't want to spend all morningin the kitchen. Bonus: they're freezer friendly, so you can make a double batch and enjoy them even on your busiest mornings.
Fidati di me (trust me), this recipe will quickly become a staple in your home. So, grab your whisk, pour some maple syrup, and let's make every breakfast a little cozier. Buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Fluffy Banana Pumpkin Pancakes You'll Flip For!
Ingredients
- 1 cup self-rising flour
- ½ cup pumpkin puree
- 1 banana sliced
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup milk
- ½ teaspoon ground cinnamon
- ¼ cup light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 Tablespoon butter for cooking
Instructions
- In a mixing bowl, combine self-rising flour, baking powder, baking soda, ground cinnamon, and brown sugar.
- In a separate bowl, mash the banana and mix in pumpkin puree, milk, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined. If the mixture is to thick add 2 tablespoon of cold water or milk and mix until you have the desired consistency.
- Heat a pan over medium heat and melt butter.
- Pour about ¼ cup of batter onto the pan and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
- Repeat with remaining batter.
- Serve the pancakes warm with maple syrup, whipped cream, walnuts or your favourite toppings. Enjoy!
Nutrition
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