Pumpkin Banana Pancakes (Dipped Bites)

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. Pumpkin puree and pumpkin pie spice give the pancake batter plenty of warm fall flavor, while a little maple syrup adds just the right amount of sweetness. The banana slices soften as they cook while the batter puffs up around the outside, giving you a little bit of banana and fluffy pumpkin pancake in every bite. The batter is also naturally egg-free and comes together with just a few simple ingredients. Serve these pumpkin banana pancake bites on their own or pair them with yogurt, fresh fruit, nut butter, or maple syrup for dipping.

Looking for more easy pumpkin recipes? You’ll love these pumpkin maple muffins, pumpkin waffles, and pumpkin French toast for more fun fall breakfast ideas.

What You’ll Need

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

• Bananas: Use ripe but firm bananas that will hold their shape when dipped into the batter and cooked. Avoid very ripe, soft bananas since they can become mushy.
• All-Purpose Flour: Provides structure for the pancake coating and helps it puff up around the banana slices.
• Baking Powder: Helps the pancake batter rise so that the coating is soft and fluffy.
• Pumpkin Pie Spice: Adds warm fall flavor that pairs perfectly with the pumpkin and banana.
• Salt: Balances the sweetness and enhances the other flavors.
• Pumpkin Puree: Adds pumpkin flavor, moisture, and color to the pancake batter. Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Milk: Adds moisture and helps create a smooth batter that easily coats the banana slices.
• Oil: Helps keep the pancake coating soft and tender.
• Maple Syrup: Lightly sweetens the batter and pairs perfectly with the pumpkin.

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

Ingredient Substitutions & Additions

• Milk: You can replace the milk with your favorite unsweetened dairy-free alternative.
• Oil: I like using a mild-tasting oil such as avocado oil. Melted unsalted butter may also be used instead.
• Maple Syrup: You can replace the maple syrup with honey if serving to little ones over the age of 1. You can also omit the maple syrup if you prefer to rely on the banana for sweetness.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can use cinnamon instead.

Step-by-Step Instructions

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

STEP 2: Add in the flour, baking powder, pumpkin spice, and salt, and mix until just combined. Be careful not to overmix. Let the pancake batter rest for about 5 minutes. (Image 3).

STEP 3: Heat a large nonstick skillet over medium-low heat. Peel the ripe bananas and slice them into coins that are about 1/2 of an inch thick. Dip each banana slice into the pumpkin pancake batter, making sure it is fully coated on both sides. Lift the slice out of the batter and let any excess batter drip off for a few seconds (Image 4).

STEP 4: Place the coated banana slices onto the heated skillet, leaving a little space between each one. Cook for about 1½ to 2 minutes, or until the bottoms are lightly golden and the edges of the pancake coating look set. (Image 5).

STEP 5: Carefully flip each pancake bite and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining banana slices, adjusting the heat as needed (Image 6).