These Banana Pumpkin Pancakes are quick and easy, refined sugar free and kid approved!
These Pumpkin Spice Pancakes are very similar to one our very favorite pancake recipes – Banana Ginger Pancakes from Dr. Neal Barnard.
I’ve changed out the flavors to make these pancakes worthy of the fall season.
Pumpkin purée, pumpkin pie spice, cinnamon, maple syrup – can you smell it??Aaahhhh, my favorite time of year.
Although, these pancakes have the flavors of fall, they are perfect for anytime of year.
These Pumpkin Spice Pancakes take advantage of canned pumpkin puree, which is available all year round in many grocery stores.
I always keep several cans in my pantry because it can be used as an egg or oil replacer in lots of sweets and baked goods.
Need more oil free pumpkin recipes? Check out my Pumpkin Maple Cornbread, Pumpkin Spice Coffee Creamer, and Southwest Pumpkin Risotto!
I find a lot of store bought pumpkin spice foods to be overly sweet.
Making treats at home means you can control how much sweetness goes in to the recipes.
These dairy free Pumpkin Spice Pancakes are sweetened mostly with mashed banana and have just a touch of pure maple syrup.
We think they are plenty sweet on their own and my kids eat them as is, but feel free to drizzle with a little more pure maple syrup before eating.
And, of course, top with your favorite fresh fruit.
More Vegan Pancakes
- Easy Oat Flour Pancakes
- Carrot Cake Pancakes
- Peanut Butter Pancakes
- Lemon Poppyseed Pancakes
- Simple Eggless Pancakes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Banana Pumpkin Pancakes
- 1 ¼ cups whole wheat flour or white whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2-3 tablespoons pure maple syrup
- 1 ¼ cups unsweetened almond milk
- ¼ cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- ¾ cup mashed bananas
- cooking spray for pan
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon and salt.
- In another bowl, combine the maple syrup, almond milk, pumpkin puree and vanilla.
- Add the liquid to the dry and mix until just combined.
- Mix in the mashed bananas.
- Heat a large skillet, spritzed with cooking spray, over medium heat.
- Pour ¼ cup batter onto the hot skillet.
- The pancake is ready to flip when tiny bubbles appear on top and the pancake is lightly browned on the edges. This takes about 3 minutes.
- Flip the pancake and cook for another 2 minutes until lightly browned. You may need to adjust the heat as you go so the pancakes cook evenly.
- Serve with fresh fruit and a drizzle of pure maple syrup.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Lori James says
Delicious. Nutritious. Filling! Leftovers freeze well. I made 10 pancakes instead of 12. 2 pancakes per serving. 169 calories. so moist, I didn’t need additional Maple syrup. Now that is GREAT HEALTHY EATING!!! Thanks for the recipe.