These pumpkin and banana pancakes were inspired by getting more goodies into the bellies of my family. Easy to make and delicious!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
8 to 10 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon together in a bowl. Set aside.

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  • Mix milk, pumpkin, banana, oil, and egg together in another bowl; add flour mixture. Mix just to moisten.

  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

266 calories; protein 7.3g; carbohydrates 40.1g; fat 9.5g; cholesterol 50.2mg; sodium 609mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2019
12.23.19 The mashed ripe banana brings good moisture and tenderness to the pancakes and the flavor is split fairly evenly between the pumpkin and banana. After you ve made pancakes for quite a while you just know when the batter consistency is spot on and that was the case with this recipe. Nice pancakes thanks for sharing. Read More
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