These fluffy pumpkin banana pancakes are perfect for breakfast! They combine the goodness of ripe bananas and sweet pumpkin for a yummy treat.
Who knew that breakfast could taste like autumn? I love how simple they are to make, and they are great topped with maple syrup or a sprinkle of nuts. Enjoy each bite! 🍌🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base of the pancakes, but if you need a gluten-free option, try using a gluten-free flour blend. It works surprisingly well in pancake recipes.
Pumpkin puree: Canned pumpkin puree is super convenient, but if you have fresh pumpkin, feel free to roast and puree it! Just ensure it’s well strained to avoid extra moisture.
Banana: Ripe bananas are best for sweetness. If you’re out of bananas, you can substitute with unsweetened applesauce, but the texture may differ slightly.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. It makes a good substitute!
Spices: Feel free to adjust the spices! If you love a bit of warmth, add a dash of cardamom or cloves. They can really enhance the flavor.
How Can I Make Fluffy Pancakes Without Overmixing the Batter?
The key to fluffy pancakes is not overmixing the batter! When you combine wet and dry ingredients, mix them just until they come together. It’s okay if there are a few lumps; this means the gluten won’t develop too much, keeping your pancakes light and fluffy.
- Use a large spoon or spatula to gently fold the wet ingredients into the dry ones.
- Don’t worry about small lumps, as they will cook out when you pour the batter onto the skillet.
- Letting the batter rest for about 5-10 minutes can also help improve the fluffiness.
Enjoy your cooking, and don’t forget that these pancakes are a delicious way to start your day! 🥞✨
Delicious Pumpkin Banana Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Banana slices for topping
- Maple syrup for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15 minutes to cook, making the total time around 25 minutes. You’ll enjoy a delightful breakfast that’s quick and easy!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will create the base of your pancake mix, ensuring all the dry ingredients are evenly distributed.
2. Combine Wet Ingredients:
In another bowl, mash the ripe banana and then add the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Mix well until everything is fully combined and smooth.
3. Combine Mixtures:
Gently pour the wet mixture into the dry ingredients. Use a spatula or large spoon to stir until just combined. Remember, it’s okay if there are small lumps, as overmixing can lead to dense pancakes!
4. Heat the Skillet:
Place a large non-stick skillet or griddle over medium heat. Lightly grease it with a little butter to prevent sticking.
5. Cook the Pancakes:
Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
6. Flip and Finish Cooking:
Carefully flip each pancake with a spatula and cook for an additional 2 minutes or until they are golden brown and cooked through. Keep an eye on them to avoid burning!
7. Keep Warm:
Once cooked, transfer the pancakes to a plate and keep warm while you finish cooking the remaining batter.
8. Serve and Enjoy:
Stack the pancakes on a plate, top them with banana slices, and drizzle with maple syrup. Enjoy these warm, fluffy pancakes filled with delicious pumpkin and banana flavors!
Happy cooking! These pancakes are a delightful way to start your day! 🥞✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, just roast it until tender, then puree it. Make sure to strain any excess moisture to avoid adding too much liquid to your batter.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warm.
Can I Make This Recipe Vegan?
Yes! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk instead of buttermilk. You can also swap the melted butter for coconut oil or a vegan butter alternative.
How Can I Make the Pancakes More Flavorful?
You can add extras like chocolate chips, chopped nuts, or even dried fruit to the batter for added flavor and texture. A pinch of vanilla or almond extract can also elevate the taste!
