Classic Banana Pumpkin Pancakes

large stack of pumpkin banana pancakes topped with banana slices and nuts

Servings: 12 pancakes

Prep Time: 10

Cook Time: 10

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

5 from 24 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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