Pumpkin Spice Banana Pancakes offer a delightful twist on a classic breakfast, perfect for a cozy morning. You’ll love these fluffy, flavorful pancakes that bring a taste of autumn any time of year. This recipe makes healthy banana pancakes recipes even more exciting.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- Whole Wheat Flour: Adds a nutritional boost. All-purpose flour works too.
- Pumpkin Puree: Provides that distinct pumpkin flavor and keeps the pancakes moist. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: The key to pumpkin spice flavor. If you don’t have it, you can blend cinnamon, nutmeg, ginger, and cloves.
- Milk: Any dairy or non-dairy milk (almond, oat) works perfectly.
Ingredients
Main Ingredients:
- 1 cup whole wheat flour
- 1 ripe banana, mashed
- ½ cup pumpkin puree
- 1 large egg
- ¾ cup milk
- 1 tablespoon maple syrup (plus more for serving)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Spices:
- 1 teaspoon pumpkin pie spice
Optional Toppings:
- Chopped nuts
- A sprinkle of cinnamon
- A dollop of yogurt
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Calories per serving: Approximately 300-350 (without toppings)
Tools Needed:
- Large mixing bowl
- Whisk
- Non-stick pan or griddle
- Spatula
Step-by-Step Instructions
1. Prepare the Batter
In a large bowl, mash your ripe banana until smooth. Add the egg, milk, pumpkin puree, and maple syrup, then whisk well to combine. This wet mixture forms the base of your delicious healthy banana pancakes recipes.
2. Combine Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice. Ensure all dry ingredients are evenly distributed for consistent rising.
3. Mix Wet and Dry
Pour the wet banana mixture into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are perfectly fine; avoid overmixing to keep your pancakes tender.
4. Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
5. Serve and Enjoy
Transfer the cooked pancakes to a plate. Serve immediately with extra maple syrup or your favorite toppings. These pumpkin spice healthy banana pancakes recipes are best fresh off the griddle.
Variation Ideas
- Add a handful of chocolate chips to the batter for a sweeter treat.
- Stir in ¼ cup of rolled oats for extra texture and fiber.
- Top with fresh fruit like sliced apples or pears.
Storage Instructions
Store leftover Pumpkin Spice Banana Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave, toaster, or warm them gently in a pan. This keeps your healthy banana pancakes recipes ready for a quick breakfast.
Frequently Asked Questions (FAQ)
Can I make these pancakes gluten-free?
Yes, you can substitute whole wheat flour with a 1:1 gluten-free baking flour blend.
My pancakes aren’t fluffy, what went wrong?
You might have overmixed the batter. Gentle mixing is key for fluffy pancakes. Also, ensure your baking powder and soda are fresh.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced. Use plain pumpkin puree for the best results in these healthy banana pancakes recipes.
How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and the edges appearing set.
Can I freeze these pancakes?
Yes, you can freeze cooked pancakes in a single layer on a baking sheet, then transfer them to an airtight freezer bag for up to 1 month. Reheat directly from frozen.
What if I don’t have pumpkin pie spice?
You can make your own by combining ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a tiny pinch of ground cloves.
