Elevate your breakfast game with these exquisitely fluffy pumpkin banana pancakes. A delightful fusion of autumnal spice and tropical sweetness, these pancakes are a guaranteed crowd-pleaser, offering a healthy and delicious start to any day.

Follow The Directions

01

Step

In a large bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon. This ensures a light and airy texture. (Prep time: 5 minutes)

02

Step

In a separate bowl, whisk together the mashed banana, milk, pumpkin puree, oil, and egg until well combined. (Prep time: 3 minutes)

03

Step

Gently pour the wet ingredients into the dry ingredients, stirring just until moistened. Be careful not to overmix; a few lumps are perfectly fine. (Prep time: 2 minutes)

04

Step

Heat a lightly oiled griddle or large skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. (Prep time: 5 minutes)

05

Step

Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through, flipping when bubbles form on the surface and the edges appear set. (Cook time: 6-8 minutes per batch)

06

Step

Repeat with the remaining batter, greasing the griddle as needed. Serve immediately with your favorite toppings.

For extra flavor, try adding a pinch of ground nutmeg or cloves to the batter.
Feel free to substitute maple syrup or honey for the granulated sugar.
These pancakes are also delicious with chopped nuts, chocolate chips, or berries added to the batter.
To keep pancakes warm while cooking the rest of the batter, place them on a wire rack in a preheated 200°F oven.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster, microwave, or skillet.

Addison Nikolaus

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