Banana Pumpkin Pancakes Recipe

Recipe

The banana in the batter makes these pumpkin pancakes sweet and delicious.

These banana pumpkin pancakes are fluffy and naturally sweet from the ripe banana. Canned pumpkin and cinnamon add plenty of warm, fall flavor to the stack.

A stack of banana pumpkin pancakes on a plate

Pumpkin Pancakes with Banana

Laura fuentes holding a skillet of food standing in front of a blue door

I added banana to my fluffy pumpkin pancakes recipe to lightly sweeten the batter from within. I often use those overly ripe bananas in the batter instead of making banana bread. The pumpkin, brown sugar, and cinnamon add a little something extra for fall and transform my fluffy banana pancakes batter. You’re going to love them.

Ingredients

The wet ingredients are banana (the riper, the sweeter), canned pumpkin purée, one egg to give the batter structure (you can use one of these egg substitutes), milk, vanilla extract, and butter for moisture. The dry ingredients you’ll need are all-purpose flour, brown sugar for a perfect amount of sweetness, and baking powder, which is essential for fluffy pancakes. I also include cinnamon or pumpkin spice for delicious fall flavor. , just like in my favorite Cinnamon Banana Pancakes.

How to Make Pumpkin Banana Pancakes

Mash the banana, then mix it with the wet ingredients.
Mash it until it’s smooth, like a puree, then add the other wet ingredients and mix.
Make the batter.
Mix the dry ingredients in another bowl, add them to the wet ingredients, and mix just enough until combined. A few lumps are ok.
Cook the pancakes.
Over medium heat, in a non-stick pan greased with butter or oil, these pancakes will take 2 full minutes per side. Flip them when the edges are set, and bubbles form throughout.
Stack ’em!
Serve them hot with brown sugar pancake syrup or this easy cinnamon syrup.

Laura’s Tips for Cooking Pumpkin Banana Pancakes

Avoid chewy pancakes

Mashing the banana before mixing it with the other ingredients helps everything combine more easily. This prevents overmixing, a common pancake mistake, and the more you mix the batter, the more gluten activates, which leads to chewy pancakes.

Why are my pancakes browning so fast?

Pour the batter immediately after greasing the pan. Often, it’s the butter browning because the pan is too hot. If your pancakes cook too fast on the outside before you see those bubbles forming, you might be flipping them too soon, leaving you with undercooked middles and dark pancakes. In both of these cases, rinse the pan between batches and reduce the heat.

Cook them over medium heat

Pumpkin makes the batter more moist, so these pancakes take longer to cook than classic homemade pancakes. If you cook them on high, they’ll brown quick and the center will remain uncooked. If necessary, lower the heat and rinse the pan under water to cool it between batches.

Can I make these gluten-free or egg-free?

Yes, you can use a 1:1 all-purpose baking flour (like Bob’s Red Mill) to make these gluten-free. This recipe also works with one of these egg substitutes for pancakes to make them egg-free.

Can You Freeze Pumpkin Banana Pancakes?

Like traditional pancakes, these pumpkin banana pancakes freeze great! 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.

More Pumpkin Pancake Recipes

Love pancakes full of fall flavors? Then, try these cottage cheese pumpkin pancakes, these pumpkin oatmeal pancakes, and my easy Bisquick pumpkin pancakes. Or, check out the other great pumpkin pancakes and pumpkin breakfast recipes on this site.

Always See My Recipes In Google

Classic Banana Pumpkin Pancakes

Servings: 12 pancakes

Prep Time: 10

Cook Time: 10

The banana in the batter makes these pumpkin pancakes sweet and delicious.

5 from 27 votes

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Ingredients

1 large ripe banana (½ cup), mashed
½ cup canned pumpkin
1 large egg
¾ cup milk, any
1 teaspoon vanilla, optional
2 tablespoons butter, melted
1 ¼ cup all-purpose flour
1 tablespoon brown sugar, optional
2 ½ teaspoons baking powder
1 teaspoon pumpkin spice, or cinnamon

Instructions

Mix the wet ingredients:

In a large bowl, place the ripe banana and mash it down with a fork. Add the canned pumpkin and egg, whisk the egg with the fork, and combine the three ingredients. Pour the milk, vanilla, and melted butter into the bowl, and combine.

Combine the dry ingredients:

In a separate bowl, combine the flour, brown sugar, baking powder, and pumpkin spice. You want to mix the dry ingredients before adding them to the wet to distribute the baking powder evenly.

Make the batter:

Combine the dry ingredients with the wet ingredients in the bigger bowl, and with a whisk, combine until there are no visible lumps.

Cook them up!

Heat a large non-stick pan or griddle over medium-high heat. Once hot, grease it with butter or oil. Immediately pour ¼ cup of batter per pancake onto the pan. Cook the first side for about 2 minutes until the edges are defined and bubbles begin to appear. Flip and cook the other side for an additional minute.
Remove pancakes from the pan or griddle onto a plate and repeat the process with the remaining batter. Serve topped with maple syrup and your favorite toppings.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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