Moist and fluffy Pumpkin Banana Pancakes drizzled with a delicious Pumpkin Spice Syrup makes for a perfect fall breakfast!
It’s your lucky day! My husband texted me yesterday afternoon to inform me that today would be National Pancake Day! Pancakes!!! I’ll admit, I don’t pay much attention to most of the national food holidays because there seems to be a new one every day and I just can’t keep up, but Brandon’s text excited me because I have an awesome pancake recipe patiently waiting it’s turn to be posted. Well, the wait is over! It’s National Pancake Day and these beauties got bumped up because they definitely deserve the spotlight on this yummy holiday!
This is one of those recipes that just happened on a whim last Saturday when I was looking for something to feed the boys for breakfast. We had a few ripe bananas on the counter along with several cans of pumpkin that I had bought for some upcoming recipe testing. So pumpkin banana pancakes it was and boy were they a hit! Such a hit that we ate the entire batch…in one breakfast! I was amazed and a bit terrified as I know this is just the beginning of what’s to come with four hungry boys in the house. I hope I can keep up!
These pancakes really are perfect! Perfectly moist from all the pumpkin and banana, perfectly spiced from a pinch of cinnamon and perfectly sweet from a touch of brown sugar. Whole wheat flour gives them a slight hearty texture and a boost in nutrition.
But what makes these perfect pancakes extraordinary is this special Pumpkin Spice Syrup!
Words can’t even express how amazing it is! I’m pretty sure I caught myself drinking it right out of the shot jar before forcing myself to pour it on the pancakes. It’s a simple syrup that’s serious in flavor from the addition of pumpkin and spice! I couldn’t imagine these pancakes without it!
So let’s celebrate National Pancake Day by whipping up a quick batch of these tasty Pumpkin Banana Pancakes and topping them with lots of Pumpkin Spice Syrup. Such an easy way to make breakfast extra special!
Serve warm syrup over warm pancakes. Enjoy!!!
Enjoy!
xoxo,
Pumpkin Banana Pancakes with Pumpkin Spice Syrup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12
- Category: Breakfast
Description
Moist and fluffy Pumpkin Banana Pancakes drizzled with a delicious Pumpkin Spice Syrup makes for a perfect fall breakfast!
Ingredients
Pancakes:
- 1 cup whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk (I use skim)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 large egg
- 1/2 cup canned pure pumpkin
- 1/2 cup mashed banana (about 1 large)
Pumpkin Spice Syrup:
- 1/2 cup canned pure pumpkin
- 3/4 cup pure maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder and pumpkin pie spice.
- In a separate bowl, whisk together the milk, vanilla, melted butter and egg. Whisk in the pumpkin and banana.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a large skillet or griddle over medium heat. Butter or spray the skillet with cooking spray.
- Using a small ladle or 1/4-cup measuring cup, scoop batter onto the hot griddle. Cook until bubbles begin to appear on top of the pancake, then flip and cook until golden on both sides, about 2-3 minutes per side.
- To make the syrup, whisk the pumpkin, maple syrup and pumpkin pie spice in a small pan over low heat until warm and smooth.
- To serve, top the warm pancakes with sliced bananas and serve with warm syrup.
Really good!!
I made these with homemade oat flour since we were out of regular flour, used oat milk, and pumpkin pie spice. They came out great. I did use a little extra milk because the oats absorbed so much liquid
Hi, Taylor! Thank you so much for sharing your modifications — so helpful! And I’m so glad you enjoyed them so much. So excited for fall and pumpkin spice season!
I made these pancakes today. I followed the recipe as is. No matter how long I cooked them on my griddle, they were raw in the inside. Sometimes I feel it is better to use gram weight for bananas and pumpkin because a small or medium banana is not the same in everyone’s eyes. I used the cup measurements/amounts as listed in the recipe. I do have leftover batter, so tomorrow I am going to add a little more flour to see what happens. The taste was good though.
Hi Janet! I’m sorry to hear they didn’t turn out the way they’re supposed to for you. Is the batter super thick? If so, I would recommend adding more skim milk to thin it out so the pancakes are thinner when you cook them. Hope this helps and that they turn out great when you cook the rest of them!
I’ll try that tomorrow…the skim milk. I haven’t gotten around to it yet. Thanks for your suggestion!!!!
Delicious recipe! Just made these for brunch. Thanks for posting ????????