These Easy Pumpkin Banana Pancakes are a delightful fall-inspired breakfast that combines creamy pumpkin and naturally sweet bananas for a soft, fluffy texture.
Packed with fiber, potassium, and antioxidants from the pumpkin and banana, they offer a nutritious start to your day.
Using whole ingredients, this recipe provides moderate protein and healthy fats when cooked with butter or coconut oil, while remaining low in processed sugars if optional additions like syrup are used sparingly.
Their tender, airy texture makes them appealing for both kids and adults, and the quick prep time ensures they can easily fit into a busy morning routine.
Ideal for weekend brunches or weekday breakfasts, these pancakes are highly adaptable for meal prep and can be stored in the refrigerator or freezer for easy reheating.
Flavorful, wholesome, and satisfying, they transform a simple pancake into a nutrient-rich breakfast treat that feels indulgent without compromising health.
Must-Have Tools for Perfect Results
Mixing Bowl Set
Essential for combining dry and wet ingredients separately before mixing. Perfect for soups, batters, and general meal prep.
Griddle
Provides even heat distribution for consistent, golden-brown pancakes. Can also be used for grilled sandwiches and breakfast items.
Pancake Ring
Ensures uniform, thick, round pancakes. Useful for plating pancakes, eggs, or mini omelets neatly.
Measuring Cups & Spoons
Ensures precise ingredient ratios for perfect batter consistency and taste. A kitchen essential for baking and cooking accuracy.
Spatula
Ideal for flipping pancakes without breaking them and for folding ingredients gently. Versatile for sautéing, baking, and cooking tasks.
25-Minute Pumpkin Banana Pancakes
Equipment
- 1 Mixing Bowl Set
- 1 Griddle
- 1 Pancake Ring
- Measuring Cups & Spoons
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 2 tbsp light brown sugar packed
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup milk any kind
- 1 large egg
- 2 tsp vanilla bean paste or vanilla extract
- ½ cup canned pure pumpkin NOT pumpkin pie filling
- 1 large ripe banana mashed
- 2 tbsp melted unsalted butter or coconut oil
- Additional butter or oil for greasing the pan
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of light brown sugar, 2 teaspoons of baking powder, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of salt. Make sure the mixture is evenly combined to ensure uniform flavor and proper rise for fluffy pancakes.
- Mix Wet Ingredients: In a separate medium bowl, combine 1 cup of milk, 1 large egg, 2 teaspoons of vanilla bean paste (or extract), ½ cup canned pure pumpkin, 1 large mashed banana, and 2 tablespoons of melted butter or coconut oil. Stir gently until smooth and fully incorporated, creating a creamy, lump-free batter.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients. Stir lightly until just combined, being careful not to overmix. A few small lumps are fine; overmixing can make pancakes dense instead of fluffy.
- Preheat Pan or Griddle: Place a large skillet or griddle over medium heat and add 1 tablespoon of butter or oil to grease. Allow it to warm thoroughly to ensure even cooking and prevent sticking.
- Cook Pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 3–4 minutes, or until edges are set and bubbles form on the surface. Carefully flip with a spatula and cook for an additional 1–2 minutes until golden brown.
- Repeat Process: Continue with the remaining batter, adding more butter or oil as needed between batches. Keep cooked pancakes warm in a low oven while finishing the rest if desired.
- Serve and Enjoy: Serve pancakes immediately with maple syrup, fresh fruit, or nuts. Optionally, top with extra banana slices or a light dusting of cinnamon for extra flavor and presentation. These pancakes are best enjoyed warm for maximum fluffiness and taste.
Notes
- Ripeness matters: Use a very ripe banana for natural sweetness and moisture in the pancakes.
- Do not overmix: Mixing batter too much can result in dense, heavy pancakes. Lumps in the batter are fine.
- Pan temperature: Medium heat works best. Too high will burn the outside while leaving the inside undercooked.
- Butter or oil: Use melted butter or coconut oil in the batter and for greasing to enhance flavor and prevent sticking.
- Optional toppings: Serve with maple syrup, fresh fruit, nuts, or a sprinkle of cinnamon for extra taste.
- Make-ahead tip: Cooked pancakes can be stored in the fridge for up to 3 days or frozen for easy breakfasts.
Chef’s Secrets for Fluffy Pancakes
The secret to perfectly fluffy pumpkin banana pancakes lies in gentle mixing and proper griddle temperature.
Whipping the wet ingredients lightly before combining with dry ingredients keeps the batter airy.
Allowing the pancakes to cook undisturbed until bubbles form ensures even cooking and a tender interior.
Using a pancake ring can create thick, uniform pancakes, ideal for presentation.
Freshly grated pumpkin or slightly overripe bananas amplify natural sweetness and moisture.
Finally, adding melted butter or coconut oil to the batter adds richness and prevents sticking, making each bite tender and flavorful.
Serving Suggestions and Flavor Pairings
These pancakes shine as a fall-inspired breakfast or brunch option.
Pair them with warm maple syrup, honey, or a dollop of yogurt for creaminess.
Fresh fruits like berries, sliced apples, or pears complement the pumpkin and banana flavors beautifully.
For a decadent twist, add a sprinkling of toasted nuts, cinnamon, or a drizzle of nut butter.
They’re also great for a light dinner, served alongside scrambled eggs or a smoothie for a balanced meal.
Storage Tips for Pancake Freshness
Pumpkin banana pancakes are best enjoyed fresh but can be stored for convenience.
Allow them to cool completely before placing in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze pancakes individually in a single layer, then transfer to a freezer-safe bag for up to one month.
Reheat in a skillet, oven, or toaster for best texture, and add syrup or toppings just before serving to maintain their softness and flavor.
Frequently Asked Questions
1. Can I make these pancakes vegan?
Yes! Replace the egg with a flax or chia egg, and use a plant-based milk and coconut oil instead of butter.
2. Can I use whole wheat flour?
Absolutely! Whole wheat flour can replace all-purpose flour, though the texture will be slightly denser and nuttier.
3. Can I add chocolate chips or nuts?
Yes, adding chocolate chips, walnuts, or pecans can enhance flavor and texture. Fold them gently into the batter before cooking.
4. How do I keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F oven while finishing the remaining batch to keep them warm without drying out.
5. Can I prepare the batter in advance?
You can prepare the batter the night before and store it covered in the refrigerator. Stir gently before cooking as it may thicken slightly overnight.
This recipe has been adapted and simplified from the original version by pumpkinnspice. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
