Breakfast will be a delight in your house with these banana pumpkin pancakes. They are super tasty and perfect for the season.
Autumn arrives in September and so does a long round of what is affectionately know online as “everything pumpkin season!” While we joke about this, there’s a deeper reason pumpkins are so prevalent during this time of the year – historically they have been one of the major symbols of Thanksgiving.
In addition to being important to Thanksgiving, they’re also a big part of Halloween too. It’s time for carving pumpkins, (Carve a Pumpkin Day is October 31!), decorating with pumpkins and eating food made from pumpkins.
On September 26, we also celebrate National Pancake Day. Let’s combine the two with pancakes that celebrate Fall.
Did you know that there are actually two National Pancake Days? One is celebrated on February 25 and is associated with the restaurant IHOP. The other is honored on September 26.
Welcome in Fall with these banana pumpkin pancakes.
We love pancakes at our house. I love that they are easy to make, and my family loves the carb load at breakfast time with the hidden gems that I decide to put into the batter.
Since it is now officially fall, I decided that pumpkin was on the table today with these banana pumpkin pancakes.
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My challenge for today was to tempt my husband. I have to admit, he is NOT a pumpkin fan. But he does love caramelized bananas, so I knew I could somehow trick him into at least trying breakfast.
Once these bananas were nicely cooked, I just mashed them all up with a fork.
The secret ingredient in these banana pumpkin pancakes is a coffee creamer, of all things. Creamers come in all sorts of flavors today, and pumpkin pie spice creamer was one that I decided to work into these pancakes. The creamer gives just a hint of the pumpkin and goes very nicely with my caramelized bananas.
I first prepared the dry ingredients and then combined them with some melted butter.
The next step is to mix in the caramelized bananas with the dry ingredients to make the perfect banana pumpkin pancake batter.
I made smallish pancakes, but the choice is yours. I like to see a stack on my plate when I am done. I just lightly cooked them in a non stick pan over medium heat.
The trick is to watch for the tell-tale bubbles. Once you see them, just test the underside to make sure it is lightly browned and flip them. 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!
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!
Add some pure maple syrup, a bit of nutmeg and some whipped cream and dig in.
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.
For more breakfast recipes, please visit my Pinterest Breakfast board.
- 2 large bananas
- 3 tbsp unsalted butter - melted
- ¼ tsp of cinnamon
- 1 cup of all purpose flour
- 2 tsp baking powder
- 2 tbsp 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 tsp of pure vanilla extract
- sliced bananas, maple syrup, whipped cream and nutmeg.
- Slice the bananas into rounds and set aside.
- Heat the butter in a non stick frying pan and add the sliced bananas and cinnamon.
- Cook over a medium low heat until the bananas are lightly Mix together the flour, brown sugar, baking powder, and sea salt in a 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 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.
- Continue making the pancakes until the batter is all used. Serve with more sliced bananas, maple syrup, whipped cream, and a sprinkling of nutmeg.
Serving Size:2 pancake
Amount Per Serving: Calories: 296Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 78mgSodium: 213mgCarbohydrates: 50gFiber: 5gSugar: 17gProtein: 5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.