Pumpkin Banana Pancakes (Dipped Bites)

Indulge in the flavors of fall with these pumpkin banana pancakes! They're soft and fluffy with the sweetness of ripe bananas in every bite. They're perfect served with a side of fruit for breakfast or as a fun snack!

Dipped banana pancake bites are a fun twist on classic pancakes and these pumpkin-flavored bites are a fun fall spin on the sweet treat. They are egg-free, the batter comes together in one bowl, and the perfect way to serve up some ripe bananas!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Storage Instructions
• Recipe Notes
• Frequently Asked Questions
• 📖 Recipe
• 💬 Comments

What You'll Need

Here is what you’ll need to make these pumpkin banana pancakes:

• Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
• Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.
• Maple Syrup: For added sweetness.
• Milk: I used whole milk, but any type of milk works well.
• All Purpose Flour: For light and fluffy pancakes.
• Pumpkin Spice: Warm spice combination for added flavor.
• Baking Powder: Leavening agent to help the waffles rise.
• Bananas: Slice and dip into the batter for perfectly coated bites!

Step By Step Instructions

1. Preheat a pan on medium-low heat.
2. In a medium bowl, whisk together the pumpkin puree, milk, oil, and maple syrup until smooth.
3. Add in the flour, baking powder, and pumpkin spice, and mix until combined.
4. Peel the ripe bananas and slice them into coins that are about ½ of an inch thick. Dip each banana slice into the batter, making sure it is coated on all sides.
5. Add a little butter to the preheated pan and add in the coated bananas.
6. Once bubbles begin to form, flip over the bananas and cook for a couple of minutes on the other side.

Ingredient Substitutions

• Milk: Whole milk may be replaced with a dairy-free alternative milk.
• All-Purpose Flour: This flour may be replaced with a different type of flour like whole wheat flour or a gluten-free flour blend.
• Pumpkin Spice: You may replace the pumpkin spice with a mixture of cinnamon and nutmeg.

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

• The maple syrup can be omitted if you are preparing these pumpkin banana pancakes for a baby as there will still be sweetness from the banana.
• The secret to smooth, brown pancake bites is to not use any butter on the pan! Using a good non-stick pan will prevent the pancakes from sticking.
• If you have any leftover batter after dipping the banana coins, use it to make plain pumpkin pancakes!

Frequently Asked Questions

You may also like:

• Mini Maple Sweetened Pumpkin Pies
• Pumpkin Puffs
• Pumpkin Muffins

📖 Recipe