Banana Pumpkin Pancakes

Banana Pumpkin Pancakes
  • 20M Total Time

  • 5M Prep Time

  • 5 Ingredients

  • 4 Servings

Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.


  1. In a blender, combine banana, pumpkin, eggs and baking powder. Blend until smooth.

  2. Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.

  3. Pour about 1 tablespoon of batter onto skillet and cook until golden-brown about 1-2 minutes. Carefully flip and cook until golden-brown on the other side, about 1-2 minutes. Repeat with remaining batter.

  4. Refrigerate leftovers up to 3 days.


  • 3 bananas (about 1 cup)
  • 1/2 cup pure pumpkin puree (about ½ (15 oz.) can)
  • 4 large eggs
  • 1 tsp. baking powder
  • Fresh fruit, to serve, if desired

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.