Putting more food in my family’s stomachs motivated me to make these pumpkin and banana pancakes. Delectable and simple to make!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 8 to 10 pancakes |
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup pumpkin puree
- 1 mashed banana
- 2 tablespoons vegetable oil
- 1 large egg
Instructions
- Sift all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon together in a bowl. Set aside.
- 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
| Calories | 266 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 609 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
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.