25-Minute Pumpkin Banana Pancakes
Soft, fluffy pancakes made with pumpkin and ripe banana, lightly spiced with pumpkin pie flavor. Perfect for a wholesome breakfast, they are quick, nutritious, fiber-rich, and easily customized for kids and adults.
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.