- 1/2 cup canned pumpkin
- 1 egg
- 1 1/2 cups buttermilk
- 1 tablespoon pure vanilla extract
- 2 tablespoons canola or olive oil
- 2 tablespoons apple cider vinegar
- 2 ripe bananas
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon each ground ginger, ground cinnamon and ground mace
- 1/2 teaspoon freshly ground nutmeg
- Roasted pumpkin seeds, optional
- Homemade3 Whipped Cream
- 1 pt. heavy whipping cream
- A few drops of Stevia or a little powdered sugar
- 1 tsp. pure vanilla extract
Autumn has arrived, Michael has returned home from a long business trip, Alexander is home for the weekend and Nathaniel took his dental exam yesterday and felt good about it. Life is good!
With leftover pumpkin from yesterday’s amazing Pumpkin Chip Scones and some extra bananas that we did not eat quickly enough, I decided to try my hand at Pumpkin Banana Pancakes. What a fluffy and delightful pancake! The flavors of pumpkin and banana went very well together and we ate each and every one of them! With pure maple syrup, homemade whipped cream, roasted pumpkin seeds and and a sprinkling of ground cinnamon we all agreed that this was certainly a “make-again” recipe!
In a large bowl combine pumpkin, egg, buttermilk, vanilla, oil and apple cider vinegar. In a bowl mash bananas with a fork. Add to wet ingredients.
In a separate bowl, combine sift together flour, baking powder and soda, salt, ginger, cinnamon and mace. Add to wet ingredients and grate nutmeg into the bowl as well. Combine just until mixed.
Heat a cast iron griddle or non-stick pan and spray with non-stick cooking spray. Pour your batter into the griddle and cook until over medium high heat. Sprinkle a few of the roasted pumpkin seeds if you have them. Turn your pancakes over once bubbles begin to form on the top of your pancake and the bottom is a nice golden brown color. This recipe makes between 8 to 10 pancakes depending on the size. You can also make little silver dollar pancakes which are fun for the kiddos!
Serve with pure maple syrup and a little whipped cream.
Make your homemade whipping cream
Pour cold cream into chilled mixing bowl. Beat until thickened. Add sugar and vanilla extract. Beat a little more until thick.
If you love pancakes as much as we do, you must give these other recipes a try!
Wholegrain Apple Oat Pancakes, Cinnamon Roll Pancakes, Pumpkin Granola Pancakes, Blueberry Orange and White Chocolate Pancakes, Sweet Potato Pancakes with Spiced Nuts (video), Chocolate Chip Pancakes, Blueberry Pancakes with an Outrageous Maple Syrup, and Perfect Pumpkin Pancakes