Pumpkin Banana Pancakes: A Delicious Fall Breakfast

Fall is the perfect time for cozy breakfasts, and what could be more comforting than a stack of warm, fluffy pancakes? These pumpkin banana pancakes combine the best of both worlds – the sweetness of banana and the warm spice of pumpkin – for a breakfast that’s both delicious and nutritious. They’re incredibly easy to make, customizable with your favorite toppings, and perfect for a weekend brunch or a weekday treat.

## Why You’ll Love These Pancakes

* **Flavorful:** The combination of pumpkin puree, ripe bananas, and warm spices creates a complex and satisfying flavor profile.
* **Fluffy Texture:** Using buttermilk and a touch of baking soda guarantees light and airy pancakes.
* **Easy to Make:** This recipe requires minimal effort and uses ingredients you likely already have in your pantry.
* **Customizable:** Get creative with your toppings! Nuts, chocolate chips, whipped cream, maple syrup – the possibilities are endless.
* **Perfect for Fall:** The pumpkin spice flavor makes these pancakes the quintessential autumn breakfast.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make these delicious pumpkin banana pancakes:

* **Dry Ingredients:**
* **All-Purpose Flour:** Provides the structure for the pancakes. You can substitute with a gluten-free blend for a gluten-free version.
* **Baking Powder:** A leavening agent that helps the pancakes rise and become fluffy.
* **Baking Soda:** Another leavening agent that reacts with the buttermilk to create even more lift.
* **Granulated Sugar:** Adds sweetness and helps with browning.
* **Pumpkin Pie Spice:** The essential blend of cinnamon, nutmeg, ginger, and cloves that gives these pancakes their warm, autumnal flavor. You can use store-bought or make your own.
* **Salt:** Enhances the flavors of the other ingredients.

* **Wet Ingredients:**
* **Buttermilk:** Adds a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
* **Pumpkin Puree:** Canned pumpkin puree (not pumpkin pie filling!) provides the pumpkin flavor and adds moisture to the pancakes.
* **Mashed Banana:** Ripe bananas add sweetness, moisture, and a subtle banana flavor. Overripe bananas work best.
* **Egg:** Binds the ingredients together and adds richness.
* **Melted Butter:** Adds flavor and richness. You can substitute with melted coconut oil for a vegan option.
* **Vanilla Extract:** Enhances the flavors of the other ingredients.

## Detailed Step-by-Step Instructions

Follow these detailed instructions to make perfect pumpkin banana pancakes every time:

**Step 1: Prepare the Dry Ingredients**

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt. This ensures that the leavening agents are evenly distributed, resulting in fluffy pancakes.

**Step 2: Prepare the Wet Ingredients**

1. In a separate bowl, whisk together the buttermilk, pumpkin puree, mashed banana, egg, melted butter, and vanilla extract. Make sure the banana is well mashed to avoid lumps in the batter.

**Step 3: Combine Wet and Dry Ingredients**

1. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough pancakes. A few lumps are okay.

**Step 4: Cook the Pancakes**

1. Heat a lightly oiled griddle or non-stick skillet over medium heat. You can use butter or cooking spray to grease the griddle.
2. Pour ¼ cup of batter onto the hot griddle for each pancake.
3. Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip when the bubbles start to pop and the edges look set.

**Step 5: Serve and Enjoy**

1. Serve the pancakes immediately with your favorite toppings. Some popular choices include maple syrup, whipped cream, chopped nuts, chocolate chips, or a dusting of powdered sugar.

## Tips for Perfect Pancakes

* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in tough pancakes. Mix until just combined, leaving a few lumps. The lumps will work themselves out as the batter sits and cooks.
* **Use a Hot Griddle:** A hot griddle is essential for achieving golden brown pancakes. If the griddle is too cold, the pancakes will spread and become flat. If it’s too hot, they’ll burn on the outside before they’re cooked through.
* **Test the Temperature:** To test the temperature of the griddle, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready.
* **Don’t Flip Too Early:** Wait until bubbles start to form on the surface of the pancakes and the edges look set before flipping. Flipping too early can cause the pancakes to tear.
* **Keep Pancakes Warm:** To keep pancakes warm while you’re cooking the rest, place them on a baking sheet in a preheated oven at 200°F (93°C).
* **Use a Cookie Scoop:** For evenly sized pancakes, use a cookie scoop to portion out the batter.

## Variations and Substitutions

This pumpkin banana pancake recipe is versatile and can be easily adapted to suit your preferences:

* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free blend.
* **Vegan:** Replace the buttermilk with a plant-based milk (like almond or soy milk) mixed with 1 tablespoon of lemon juice or apple cider vinegar. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Use melted coconut oil instead of butter.
* **Chocolate Chip:** Add ½ cup of chocolate chips to the batter.
* **Nutty:** Add ¼ cup of chopped nuts (like walnuts or pecans) to the batter.
* **Spice it Up:** Add a pinch of cayenne pepper to the batter for a hint of spice.
* **Add Oats:** Incorporate rolled oats into the batter for a heartier pancake. About 1/4 to 1/2 cup of rolled oats should be enough.

## Serving Suggestions

These pumpkin banana pancakes are delicious on their own, but they’re even better with a variety of toppings. Here are some serving suggestions:

* **Maple Syrup:** The classic pancake topping.
* **Whipped Cream:** Adds a touch of indulgence.
* **Chopped Nuts:** Adds texture and flavor.
* **Chocolate Chips:** For a chocolatey treat.
* **Fresh Fruit:** Adds a burst of freshness.
* **Pumpkin Butter:** Intensifies the pumpkin flavor.
* **Caramel Sauce:** A decadent topping.
* **Greek Yogurt:** A healthier alternative to whipped cream.

## Make-Ahead Tips

* **Batter:** The pancake batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Whisk well before using.
* **Cooked Pancakes:** Cooked pancakes can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, microwave for a few seconds or toast in a toaster oven.

## Recipe

**Yields:** Approximately 12 pancakes
**Prep time:** 10 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 ½ cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* 2 tablespoons granulated sugar
* 1 teaspoon pumpkin pie spice
* ¼ teaspoon salt
* 1 ½ cups buttermilk
* ½ cup pumpkin puree (not pumpkin pie filling)
* 1 ripe banana, mashed
* 1 large egg
* 2 tablespoons melted butter
* 1 teaspoon vanilla extract

**Instructions:**

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt.
2. In a separate bowl, whisk together the buttermilk, pumpkin puree, mashed banana, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat.
5. Pour ¼ cup of batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip when the bubbles start to pop and the edges look set.
7. Serve immediately with your favorite toppings.

Enjoy your delicious pumpkin banana pancakes! They are perfect for a fall breakfast, brunch, or even a dessert treat. The warm spices and sweet banana create a delightful flavor combination that will leave you wanting more. Feel free to experiment with different toppings and variations to find your perfect pancake creation. Happy cooking!