Once upon a time I used to be a pancake-hater. Thank goodness I finally got my shit together and realized that YES, pancakes are amazing (thanks to these Ricotta Pancakes of yore) and deserved a spot in the weekend breakfast rotation. These days, I make a lot of pancakes and stash them in the freezer because the tiny human I mother really, really loves pancakes and will pretty much eat any food in pancake form (hello veggie pancakes). These Pumpkin Banana Spice Pancakes were born from the need to use up that last bit of pumpkin leftover from a previous recipe and that sad banana we all have withering away on the countertop. The spice comes in because #falltime and it’s obvs delicious with both pumpkin and banana things. I like these with a gigantic mug of coffee, a sprinkle of toasty walnuts, a smear of salted butter, and a glug of real maple syrup. The only problem is, both Casper and I like these pancakes so it’s like share time over here. One syrup-less bite for him and two bites for mom. (Sorry kid, thems the breaks. We’ll even it out and get you some syrup when you can wash the dishes.)
- 1¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 1 cup buttermilk
- 1 egg
- ¼ cup pumpkin puree
- 1 very ripe banana, mashed
- 1 tablespoon melted coconut oil
- Preheat the oven to 200°F.
- In a mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, pumpkin spice, and cinnamon.
- In another bowl, whisk together the buttermilk, egg, pumpkin puree, banana, and melted coconut oil. Pour the wet mixture into the dry mixture and fold until just combined. A few small lumps in the batter are totally fine!
- Heat a skillet or griddle over medium-high heat and ladle scoops of batter onto the surface. Cook on the first side until bubbles appear over the entire surface of the pancake and the edges look a little dry before flipping. Cook another minute or so (if you gently press on the top of a pancake it shouldn’t feel squishy anymore). Remove the pancakes from the pan and onto a baking sheet and keep warm in the preheated oven. Repeat with the remaining batter.
I used coconut oil in the pancakes because I love the subtle coconut flavor it adds. Melted butter is good, too!