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!

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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!
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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
- 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 ½ 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.
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
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.
Absolutely! You can add a small amount of canned pumpkin to your favorite pancake mix and use this same method for pumpkin-flavored bites.
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.
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📖 Recipe
Pumpkin Banana Pancakes (Dipped Bites)
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 ½ 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!
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!
I'm so glad to hear that your little enjoyed these pancake bites!😊