Looking for the perfect fall breakfast? Try making these banana pumpkin pancakes. They are super tasty and perfect for the season.
Autumn arrives in September and so does pumpkin season! These pancakes are a great way to usher in fall, and can also be made around Thanksgiving, and Halloween too.
Let’s embrace the pumpkin flavor with this recipe for banana pumpkin pancakes that can be enjoyed all season long with the recipe below!
Ingredients for the pumpkin banana pancakes
To make these fall pancakes you’ll need the following ingredients:
- 2 large bananas
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon of cinnamon
- 1 cup of all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons of brown sugar
- Dash of sea salt
- 2 egg yolks
- ½ cup of skim milk
- ½ cup of International Delight® Pumpkin Pie Spice Coffee Creamer
- ½ teaspoon of pure vanilla extract
You can also garnish the pancakes with sliced bananas, maple syrup, whipped cream and nutmeg if you’d like.
How to make these banana pumpkin pancakes
We love pancakes at our house. Since it is now officially fall, I decided that pumpkin was on the table today with these banana pumpkin pancakes.
Cook the bananas
- Slice the bananas.
- Put the butter in a nonstick pan over a medium low heat. Add the bananas to the pan with butter and cinnamon.
- Once these bananas are nicely cooked, mash them up with a fork.
Mix the dry ingredients
- I first prepared the dry ingredients and then combined them with some melted butter.
Mix the wet ingredients
The secret ingredient in these banana pumpkin pancakes is a coffee creamer, of all things. The creamer gives just a hint of the pumpkin pie flavoring and goes very nicely with the bananas.
- In a separate bowl, whisk together the egg yolks with the milk, vanilla extract, and pumpkin pie spice coffee creamer.
- Stir in the banana and butter mixture to make the perfect banana pumpkin pancake batter.
Cook the pancakes
- Heat a non stick frying pan to medium, and add scoops of the batter. I made smallish pancakes, but the choice is yours. I like to see a stack on my plate when I am done.
- Cook the pancakes lightly on one side. When bubbles appear on the batter, check to see if the underside to make sure it is lightly browned and flip the pancake and cook through.
- Continue making the pancakes until the batter is all used.
I find that if I keep lowering my heat as I make my pancakes, they always turn out well. Don’t have the heat too high!
Garnish the pancakes
- You can garnish the pancakes however you like!
- For this batch I added some pure maple syrup, a bit of nutmeg and some whipped cream.
- You could also dust them with powdered sugar or serve with a side of fruit.
Round up the crew and give them each a stack of these banana pumpkin pancakes. They will love them. Even my non-pumpkin-liking husband had to agree they were tasty!
These pancakes are hearty with the sweetness of the caramelized bananas and just a hint of pumpkin pie spice to add some interest.
They are the perfect breakfast for a chilly fall morning and will delight your family on both Halloween and Thanksgiving.
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Banana Pumpkin Pancakes - A Taste of Fall
Looking for the perfect breakfast for fall? Try making these banana pumpkin pancakes.
They are super tasty and perfect for the season.
Ingredients
- 2 large bananas
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon of cinnamon
- 1 cup of all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons of brown sugar
- Dash of sea salt
- 2 egg yolks
- ½ cup of skim milk
- ½ cup of International Delight® Pumpkin Pie Spice Coffee Creamer
- ½ teaspoon of pure vanilla extract
To garnish:
- sliced bananas, maple syrup, whipped cream and nutmeg.
Instructions
- Slice the bananas into rounds and set aside.
- Heat the butter in a nonstick frying pan. Then add the sliced bananas and cinnamon.
- Cook over a medium low heat until the bananas are lightly cooked.
- Once cooked, lightly mash them and set aside.
- In a bowl, mix together the flour, brown sugar, baking powder, and sea salt.
- In a separate bowl, whisk together the egg yolks with the milk, vanilla extract, and pumpkin pie spice coffee creamer. Stir in the banana butter mixture.
- Then combine the wet and the dry ingredients together to make a nice thick pancake batter.
- Heat a non stick frying pan to medium, and add scoops of the batter.
- Cook the pancakes lightly on one side. When bubbles appear on the batter, check to see if the other side is lightly browned. If so, flip the pancake and cook through.
- Continue making the pancakes until the batter is all used.
- Serve with sliced bananas, maple syrup, whipped cream, and a sprinkling of nutmeg.
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Nutrition Information:
Yield:
6Serving Size:
2 pancakeAmount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 78mgSodium: 213mgCarbohydrates: 49gFiber: 5gSugar: 16gProtein: 5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.