This recipe was inspired by my 5 year old daughter who said she wanted a pumpkin cake with chocolate frosting. Then my wife said she wanted something with caramelized bananas. Well, I was pondering what to make for dinner and pancakes sounded great. Breakfast for dinner? It’s almost better than dinner altogether! And I had some leftover pumpkin from another dish. Why not pumpkin pancakes? But what about bananas?
I’ve got it! Pumpkin pancakes with caramelized bananas!
Oh yes! They were great. Pumpkin flavor and the bananas on top, whew. What I came up with was definitely sweet but the sugar can be cut down and not hurt the dish at all.
For some reason I thought I needed to make the batter with 1/4 cup of sugar. Whoops. Oh well, they still tasted great. But, as I said, you can certainly cut down the amount of sugar to make these healthier without compromising the taste.
Unless, you want to have the bananas hot on top of the pancakes, start with those and keep them in the pan while you are making the pancakes.
For the bananas, you will need to cut two bananas and place them in a pan over medium to medium-low heat with about 2 tablespoons of sugar. Cook the bananas until they are soft and the sugar begins to caramelize and changing the color of the banana to, well, caramel color. When they are done turn the burner off and set the pan aside while the pancakes are cooking.
Once the pancakes are finished top each serving with some of the bananas then drizzle some pure maple syrup to make these pancakes over the top delicious.
- 2 cups flour
- ¼ cup sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp allspice
- 1¼ cup milk
- ½ cup pumpkin puree
- ¼ cup butter melted
- 1 egg
- ½ tsp vanilla
- In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice and whisk together.
- Then add the milk, butter, egg, pumpkin, and vanilla.
- Whisk all this together until combined.
- Scoop out ¼ cup of the mixture and cook over medium-high heat until lightly browned.