Pumpkin Banana Pancakes (Dipped Bites)

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Indulge in the flavors of fall with these pumpkin banana pancakes! They’re egg-free but still 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 pumpkin banana pancake bites served with strawberries and blackberries.

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!

If you love these dipped pancake bites and are looking for some other egg-free breakfast ideas, you’ll love these egg-free waffles and eggless pancakes as well!

What You’ll Need

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

Ingredients to make pumpkin banana pancake bites.
  • 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!

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • 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.

Step By Step Instructions

Mixing pumpkin wet ingredients.
Making pumpkin pancake batter for bananas.

STEP 1: Preheat a pan on medium-low heat.

STEP 2: In a medium bowl, whisk together the pumpkin puree, milk, oil, and maple syrup until smooth (Images 1 & 2).

STEP 3: Add in the flour, baking powder, and pumpkin spice, and mix until combined (Image 3).

STEP 4: Peel the ripe bananas and slice them into coins that are about 1/2 of an inch thick. Dip each banana slice into the batter, making sure it is coated on all sides (Image 4).

Cooking pumpkin banana pancake bites.

STEP 5: Add a little butter to the preheated pan and add in the coated bananas (Image 5).

STEP 6: Once bubbles begin to form, flip over the bananas and cook for a couple of minutes on the other side (Image 6).

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!

Dipped pumpkin banana pancake bites served with strawberries and blackberries.

Tips For Success

  • 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!
Dipped pumpkin banana pancake bites served with strawberries and blackberries.

Recipe FAQs

What type of bananas are best to use for this recipe?

I prefer to use yellow ripe bananas for this recipe since they are less mushy and hold their shape better while cooking. I do not recommend using overripe or frozen bananas for this recipe since they are softer in texture and may not hold up well while cooking.

Can I use pancake mix to make these pancakes?

Absolutely! You can add a small amount of canned pumpkin to your favorite pancake mix and use this same method for pumpkin-flavored bites.

What can I do with leftover batter?

If you have leftover batter after dipping in all of the sliced bananas, use it to make mini pumpkin pancakes! Cook tablespoon-sized portions of batter on a pan for 2-3 minutes per side, or until golden.

Other Pumpkin Recipes You’ll Love

If you tried these Pumpkin Banana Pancakes please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Dipped pumpkin banana pancake bites served with strawberries and blackberries.
5 from 4 votes

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!
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Servings: 4 servings

Ingredients 

  • ¼ cup canned pumpkin puree
  • ½ cup milk
  • 1 tbsp mild-tasting oil, ex: light olive oil, avocodo oil
  • 1 tbsp maple syrup, optional
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • 2 ripe bananas

Instructions 

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

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!

Nutrition

Calories: 176.93kcal, Carbohydrates: 31.89g, Protein: 3.44g, Fat: 4.86g, Saturated Fat: 3.58g, Polyunsaturated Fat: 0.21g, Monounsaturated Fat: 0.47g, Cholesterol: 3.66mg, Sodium: 119.84mg, Potassium: 318.34mg, Fiber: 2.44g, Sugar: 12.23g, Vitamin A: 2470.91IU, Vitamin C: 5.83mg, Calcium: 112.74mg, Iron: 1.26mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




4 Comments

  1. 5 stars
    Love all your recipes lily! Everything I’ve made from your page my daughter loves thank you 🙏🏻 for making your recipes available for everyone and making our lives a lot more easier !! You are greatly appreciated💕

    1. Hi Melanie! I’m so glad to hear that your little one has enjoyed all of the recipes you’ve tried out so far! I appreciate your kind words so much!😊

  2. 5 stars
    My 10 month old daughter LOVES these!! She wasn’t a big pumpkin fan before, but I really wanted to try these during the fall, so I did and she absolutely loved them!