Banana Pumpkin Pancakes

This is about as sorority girl as I get, you guys.

We’re not pairing it with a pumpkin spice latte DO NOT DELETE ME FROM YOUR LIFE.

But in pancakes it’s fine, right? Also it’s mainly bananas. Banana pancakes with a barely-there kiss of the tiniest hint of a minuscule threat of pumpkin.

But it’s also sort of pumpkiny, so never mind.

Also, I’m warning you now, I got distracted because the news, and let mine sit in the pan a little too long, so a few are a little BURNT (you have to hear my voice saying that) in places, but I’m still a good person.

Look how simple! It all started the morning I had to go get my driver’s license renewed back in August. The kids were like, “These bananas look freaky” and I was like, “Oh! Pancakes!” And off we went.

I know nothing about birthin’ babies.

Wait, that’s something else…

I know nothing about the actual chemistry balance of pancakes, so go easy on my soul. These are mashed, spiced, seared and done.

Let’s look.

In the dry ingredients I did load it up with a Tbs. pumpkin spice and 2 Tbs. brown sugar. And it’s SO GOOD. It gives the finished result this rustic wheat color, which I dig. Says LOOK AT ME I’M SO FALL RIGHT NOW.

And in the wet bowl: eggs, bananas, vanilla (or shoot, pumpkin if you have it) extract.

Once you mash up the bananas into the eggs it does get this lumpy-in-places texture, but I feel like it adds character.

I mean, look at all that character. You can see the character, can’t you?

No?

Oh.

Then just melt some buttah, sear your cakes and you’re set. I went smaller for these, although I have made larger pancakes in previous times and lives. This was what my raging inner soul fairies demanded of me this particular day and I was in no mood to protest.

Boom. Find some powdered sugar if your pantry is organized (mine is currently the pit of hell), and sprinkle some on top. Otherwise, garnish with sliced bananas along with a good drizzle of real maple syrup.

These are so fun. And the taste is something I can get into, and I’m not even a pancake eater. They’re not going to be that cloud of buttermilk you’re accustomed to. These pack a more dense punch, but with the tender bites of banana here and there, and that fall flavor peaking through, your kids will go bonkers.

Imagine a giant plate of these next to a skillet of creamy eggs, crispy bacon and a trough of coffee. There’s your next fall brunch. Just don’t invite me over because you know.

. . . You know.

But send me a photo.

Fun, fast, and fall festive! You may now inhale.

October weekends right here.

Banana Pumpkin Pancakes

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Ingredients

• 1 cup all-purpose flour
• 1 Tbs. Pumpkin spice
• 2 Tbs. brown sugar
• 1 pinch of salt
• 3 bananas, broken into small pieces (plus an extra for slicing!)
• 3 eggs
• 1 tsp vanilla extract (pumpkin if you have it)
• Butter, for the pan

Instructions

1. In a large bowl, combine the dry ingredients: flour, salt, pumpkin spice and sugar. Whisk until combined. In another bowl, mash the eggs, bananas and vanilla together. You’ll have some chunks here and there, but that’s fun. It’s called living. Mix the dry ingredients in with the wet and stir until smooth.
2. Heat a Tbs. of butter in a large pan over medium high heat. Spoon 1/4 cup of batter into the pan and cook the little pancakes until browned on both sides. You’ll have about five pancakes in the pan at once, or you can make bigger ones. Have more butter on hand for adding to the pan!
3. Serve with extra bananas for garnish, and plenty of real maple syrup.
4. Serves four!

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https://bevcooks.com/2020/09/banana-pumpkin-pancakes/

See you never.