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Dipped pumpkin banana pancake bites served with strawberries and blackberries.
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5 from 6 votes

Pumpkin Banana Pancakes (Dipped Bites)

These pumpkin banana pancakes are made by dipping fresh banana slices into a lightly sweetened pumpkin pancake batter and cooking them until golden and fluffy. Each bite has a warm banana center surrounded by soft pumpkin pancake for an easy fall breakfast or snack!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Lily Payen

Ingredients

  • ⅔ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • ¼ cup canned pumpkin puree
  • ½ cup milk
  • 1 tbsp mild-tasting oil ex: light olive oil, avocodo oil
  • 1 tbsp maple syrup
  • 2 ripe (but firm) bananas
US Customary - Metric

Instructions

  • 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 salt, and mix until just combined. Be careful not to overmix. Let the pancake batter rest for about 5 minutes.
  • 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.
  • 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.
  • 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.

Notes

      • Use ripe but firm bananas. You want the bananas to be naturally sweet while still being sturdy enough to dip into the batter. Very ripe bananas can become too soft once cooked.
      • Don't slice the bananas too thinly. About ½-inch thick works well so that the slices hold their shape while dipping, cooking, and flipping.
      • Use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and won't work the same way in this recipe.
      • Let the batter rest for 5 minutes. This gives the flour time to hydrate and allows the batter to thicken slightly so that it clings well to the banana slices. The batter should be a little thicker than traditional pancake batter so that it coats the bananas without immediately sliding off. If it seems too thick after resting, stir in 1 tablespoon of milk.
      • Let the excess batter drip off. Hold each coated banana slice over the bowl for a few seconds before transferring it to the skillet. This helps create an even pancake coating.

Nutrition

Calories: 196kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 324mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2471IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg

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