Banana Pumpkin Pancakes

A simple recipe that yields a hearty pancake stack with all the fluff that holds up to your favorite syrup and toppings.

Pumpkin Pancakes with Banana

I added banana to my classic pumpkin pancakes recipe to lightly sweeten the batter from within. The batter yields heartier pancakes that hold up well to toppings and syrups.

If you’re like me and buy canned pumpkin year-round, this recipe is perfect for adding to your pumpkin breakfast recipes list!  

The sweeter and riper the banana, the sweeter the taste of the pumpkin pancakes so this is the perfect recipe for using your ripe bananas instead of making banana bread. The pumpkin gives you a little something extra for fall to elevate my epic original banana pancake recipe.

Ingredients

You’ll find the measurements for these delicious banana pumpkin pancakes in the recipe card below, but before you make any swaps to the ingredients read my notes in each on substitutes:

• Banana: the riper the banana, the sweeter the pancake.
• Pumpkin puree: canned pumpkin is what you want to use. 
• Egg: adds structure to the batter and holds the ingredients together. Since the recipe only has one egg, you can use one of these egg substitutes for pancakes. 
• Milk: regular dairy or your favorite non-dairy option. 
• Vanilla extract: a perfect compliment to the banana and pumpkin flavor. 
• Butter: a little is added to the batter for moisture.
• Flour: these use all-purpose but can be made with a gluten-free 1:1 baking flour mix. 
• Brown sugar: adds the perfect amount of sweetness. 
• Baking powder: the secret ingredient to super fluffy pancakes. 
• Cinnamon: or pumpkin spice adds delicious fall flavor. Just like in my favorite Cinnamon Banana Pancakes.

How to Make Pumpkin Banana Pancakes

I’ve made these pumpkin banana pancakes many times and I’ve found that there are some helpful tips in the steps that will help you make the best stack. They are:

1. Mix the wet ingredients:
   Mash the banana first in a bowl and then add the wet ingredients. Doing this first, without the flour, will ensure you don’t overmix the batter, a common mistake that yields chewy pancakes.
2. Combine the dry ingredients:
   Mixing the dry ingredients in another bowl ensures that the baking powder and the salt mix evenly, so you don’t take a bite of your finished pancake and it tastes salty.
3. Make the batter:
   Add the dry ingredients into the large bowl with the wet ingredients in batches and mix just enough until they’re combined into a nearly smooth pancake batter.
4. Heat the pan or griddle:
   Heating the pan or griddle first before greasing it ensures that the surface is hot and that the butter or oil spray you use to cook the pancakes doesn’t burn or brown.
5. Cook the pancakes
   The first side takes a little longer to cook but you’ll know they’re ready to be flipped when the edges are defined and there are bubbles throughout.
6. Stack ’em! 
   Serve them hot off the pan or keep the pancakes warm until you cook the rest of the batch.

Can You Freeze Pumpkin Banana Pancakes?

Like traditional pancakes, these pumpkin banana pancakes freeze great! You can make a bunch ahead of time, freeze them on a lined sheet pan, and once frozen, transfer them to a freezer-safe zip bag for up to two months!

If you want fresh-out-of-the-griddle pancakes, check out this post on how to freeze pancake batter.

Best Fall Toppings for These Banana Pumpkin Pancakes

While these pancakes are already insanely good, toppings make them even better! Of course, you can add more banana slices on top, drizzle them with this cinnamon pancake syrup, topping the stack with cinnamon-roasted apples, or keep it simple with homemade brown sugar syrup!