Name: Pumpkin Banana Pancakes with Pumpkin Spice Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 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); 1/2 cup canned pure pumpkin; 3/4 cup pure maple syrup; 1 teaspoon pumpkin pie spice

Moist and fluffy Pumpkin Banana Pancakes drizzled with a delicious Pumpkin Spice Syrup makes for a perfect fall breakfast!

A stack of four banana pumpkin pancakes topped with syrup on a white plate. There are slices of banana on the pancakes and a fork next to them on the plate.

The Perfect Pancake

These Pumpkin Banana 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. And a simple syrup that’s serious in pumpkin spice flavor. I couldn’t imagine these pancakes without it!

A stack of four pumpkin banana pancakes with a bite taken out.

Pancakes to Celebrate

It’s your lucky day! Brandon 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 its 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!

Three pumpkin banana pancakes on a white plate. There are three banana slices on the pancakes.

A Happy Accident

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! 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! By the way, if you love these, I think you’ll want to try my Pumpkin Chocolate Chip Pancakes or my Pumpkin Eggnog Waffles. I can’t stop!

A stack of four pumpkin banana pancakes on a white plate. There are banana slices on top of the pancakes and a fork next to them on the plate.

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.

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!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Whole wheat flour: provides structure and fiber. Whole wheat flour adds a heartier texture to these pancakes and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
Light brown sugar: adds moisture and helps the pancakes spread a little, thanks to the molasses content, plus a richer, deeper sweetness. You can use dark brown sugar instead, but the flavor will be a bit richer.
Baking powder: the main leavening agent. It creates lift and tenderness and is crucial for that fluffy pancake texture.
Pumpkin pie spice: a handy flavor booster with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
Milk: Adds moisture and binds ingredients. I use skim milk but you can use your favorite.
Pure vanilla extract: enhances the overall flavor and brings out the warmth in the pumpkin and spices.
Unsalted butter: adds richness, tenderness and flavor. It helps create that dense, moist texture that makes these pancakes so wonderful.
Large eggs: helps bind the ingredients together, adds structure, and helps the pancakes rise a little as they cook.
Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe. Also contributes natural sweetness.
Mashed banana: Adds sweetness and moisture. The riper the bananas, the sweeter the pancakes will be!
Pure maple syrup

Supplies:

Large mixing bowls
Whisk
Griddle pan, stovetop griddle or electric griddle
Nonstick cooking spray

Ingredients to make pumpkin banana pancakes in small glass dishes on a white marble counter.

How to Make Pumpkin Banana Pancakes

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.
Place on a baking sheet in a 200°F oven to keep warm until ready to serve.

How to Make Pumpkin Spice Syrup

Add the pumpkin, maple syrup and pumpkin pie spice in a small pan over low heat.

Pumpkin puree, maple syrup and pumpkin spice in a metal saucepan.

Whisk until smooth and heat until warmed through.

To serve, top the warm pancakes with sliced bananas and serve with warm syrup.

Storage

To store leftover pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.

Store syrup in an airtight container in the refrigerator for up to five days.

To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.

To reheat: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. Or you could reheat them in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through. And my favorites way to reheat pancakes is actually in the toaster. Just pop them in and toast them until slightly crisp on the outside and heated through.

A white oblong plate of pumpkin banana pancakes.

More of My Favorite Pancake Recipes

It’s a breakfast bonanza with All My Best Pancake Recipes! From classic buttermilk and whole wheat pancakes to creative sheet pan pancakes and dippable mini pancakes, there’s something for everyone!

All My Best Pancake Recipes by The BakerMama

If you make my Pumpkin Banana Pancakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,