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Hungry Girl Por Vida

Pumpkin Banana Spice Pancakes

October 5, 2015 by Leave a Comment

Pumpkin Banana Spice Panckes

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.)

Pumpkin Banana Spice Pancakes

This recipe is adapted from Pancakes by Adrianna Adarme (aka pancake wizard).

5.0 from 2 reviews

Pumpkin Banana Spice Pancakes
 
Prep time
10 mins

Cook time
20 mins

Total time
30 mins

 

These fluffy Pumpkin Banana Spice Pancakes are perfect breakfast for cozy, autumn weekends.
Author: Cindy

Ingredients
  • 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
Instructions
  1. Preheat the oven to 200°F.
  2. In a mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, pumpkin spice, and cinnamon.
  3. 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!
  4. 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.
Notes
You can fashion your own pumpkin spice by combining ½ teaspoon cinnamon with ¼ teaspoon each of ginger and nutmeg.

I used coconut oil in the pancakes because I love the subtle coconut flavor it adds. Melted butter is good, too!

3.4.3177

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Filed Under: pancakes, waffles Tagged With: banana, breakfast, brunch, easy, fall, pancakes, pumpkin, spice

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Reader Interactions

Comments

  1. Tracy | Pale Yellow

    October 5, 2015 at 3:31 am

    A perfect fall breakfast!

    Reply
    • cindy

      October 7, 2015 at 3:17 pm

      Thanks, Tracy!

      Reply
  2. Katrina @ Warm Vanilla Sugar

    October 5, 2015 at 6:14 am

    Ok seriously THANK YOU for changing your pancake-hating ways. These look like they are the bessssssst!! Love, love, love.

    Reply
    • cindy

      October 7, 2015 at 3:16 pm

      Right!? I’m so glad I got it together regarding pancakes!

      Reply
  3. Mary @ The Kitchen Paper

    October 5, 2015 at 7:25 am

    Yeaaah! So pretty! Thank god for a use for pesky leftover pumpkin! xo

    Reply
    • cindy

      October 7, 2015 at 3:16 pm

      Thanks, girl!

      Reply
  4. nicole ~ Cooking for Keeps

    October 5, 2015 at 8:33 am

    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!

    Reply
    • cindy

      October 7, 2015 at 3:16 pm

      Buttermilk pancakes are great, but I also like something different!

      Reply
  5. stefanie @ sarcastic cooking

    October 5, 2015 at 6:22 pm

    Gorgeous! I am so glad I too have leftover pumpkin! PS that granola was amazing!!!

    Reply
    • cindy

      October 7, 2015 at 3:15 pm

      I am so glad you liked the granola, Stefanie!

      Reply
  6. Grace

    October 6, 2015 at 6:35 am

    I’d eat the hell out of these and then help myself to seconds! So good! Pinned!

    Reply
    • cindy

      October 7, 2015 at 3:15 pm

      Thanks, Grace!

      Reply
  7. Kaitlin

    October 6, 2015 at 8:34 am

    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!

    Reply
    • cindy

      October 7, 2015 at 3:15 pm

      Haha! too funny. Thanks, Kaitlin!

      Reply
  8. Lyndsay // Coco Cake Land

    October 8, 2015 at 10:18 am

    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

    Reply
  9. michelle

    October 10, 2015 at 1:40 pm

    delicious!! two of my favorite flavors.

    Reply
  10. Michelle

    October 15, 2015 at 10:17 am

    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!

    Reply
    • cindy

      October 15, 2015 at 8:08 pm

      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).

      Reply
  11. LizabethJ

    October 18, 2015 at 1:37 pm

    These turned out great – hearty and flavorful!

    Reply

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