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.)
This recipe is adapted from Pancakes by Adrianna Adarme (aka pancake wizard).
- 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!
A perfect fall breakfast!
Thanks, Tracy!
Ok seriously THANK YOU for changing your pancake-hating ways. These look like they are the bessssssst!! Love, love, love.
Right!? I’m so glad I got it together regarding pancakes!
Yeaaah! So pretty! Thank god for a use for pesky leftover pumpkin! xo
Thanks, girl!
So I never disliked pancakes per se, but they definitely weren’t my first breakfast choice….Until I married my husband who happens to be obsessed with pancakes and would gladly eat them daily if he could, his love for them moseyed on down to me, and now I can’t get enough! I especially love deviating away from the traditional pancake, so I’m kind of head over heels for these beauties!
Buttermilk pancakes are great, but I also like something different!
Gorgeous! I am so glad I too have leftover pumpkin! PS that granola was amazing!!!
I am so glad you liked the granola, Stefanie!
I’d eat the hell out of these and then help myself to seconds! So good! Pinned!
Thanks, Grace!
I used to not like fluffy pancakes – my dad always made them without leavening for some reason when I was a kid. Getting served the fluffy ones was an unpleasant surprise.
HOWEVER. I too wised up 😉 These look divine!! I can’t wait to make a batch!
Haha! too funny. Thanks, Kaitlin!
pancake hater? those are strong words!! thank goodness you got it all turned around! yes once you submit the syrup to the child, they don’t stop asking for it… teddy loooves syrup! mmm these sound autumn-deilcious, cindy! xo
delicious!! two of my favorite flavors.
My tiny human will eat anything in meatball form, so easy to sneak veggies in! Got any good recipes for veggie pancakes? I think those might work too!
I do have a spaghetti squash pancake recipe: http://www.hungrygirlporvida.com/blog/2012/10/12/spaghetti-squash-pancakes/ It would be great with any shredded veggie (squeeze out any extra liquid and maybe omit the jalapeno).
These turned out great – hearty and flavorful!