Pumpkin Banana Pancakes

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.

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Comments

  1. I loove banana pancakes, but I’ve never thought to add pumpkin. I think I’ll ave to try this, it sounds glorious for say, Thanksgiving morning 🙂

  2. I’m SOOOO making these soon! 😀

  3. Pumpkin and banana! Yummm! Perfect for breakfast.

  4. I think I could eat these every morning! They sound so scrumptious!

  5. My hubs would go nuts for these. I never thought of putting them in the freezer. Great tip. Gonna have to try that.

  6. Delicious! Pumpkin and banana are SO good together… Thanks for sharing and Happy Thanksgiving!

  7. I try to hide leftover pancakes in the freezer so I can give them to Dudette for breakfast but Hubby’s always finding them and snagging them for himself. These look amazing and I’m sure the entire family would love them. Thanks for sharing.

  8. These sound amazing – and you know about good things always coming in threes…

  9. These do look good! I love things with whole wheat pastry flour!

  10. Do you think almond or coconut milk would work for these?