Pumpkin Banana Pancakes

Food and Nutrition

Written by Kenny

  • Fact Checked by
Deliciously fluffy and packed with nutrients, these pumpkin-banana pancakes are the perfect family-friendly breakfast for all ages!

Jump to Recipe

Why These Pancakes are Great for Babies, Toddlers and Families

Nutritious Ingredients: Made with wholesome ingredients like bananas, pumpkin, and eggs, they offer essential vitamins (A, C, potassium) and nutrients like fibre and protein.

Naturally Sweet: They are naturally sweetened with fruit, avoiding the need for added sugars, making them healthier for everyone, especially babies and toddlers.

Soft Texture: The pancakes are soft, making them easy to eat for all ages, from babies to adults.

Versatile and Customisable: They can be adapted to suit dietary needs (gluten-free, dairy-free, etc.) and customised with toppings or add-ins like fruits, nuts, or spices.

Convenient for Meal Prep: They can be stored in the fridge or freezer for a quick and easy meal, making them great for busy families.

Ingredients

Equipment

Instructions

  1. Mash the Bananas: In a large mixing bowl, peel and mash the two ripe bananas using a fork or potato masher until mostly smooth.

  1. Add All Remaining Ingredients: To the mashed bananas, add the pumpkin puree, eggs, yoghurt, flour, baking powder and a pinch of cinnamon or a dash of vanilla extract  (optional) for extra flavour.

  1. Mix Everything Together: Stir all the ingredients together until just combined. Make sure not to overmix—just stir until there are no visible dry spots, even if there are a few lumps.

  1. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a little unsalted butter or oil.

  1. Cook the Pancakes 

  • Pour about ¼ cup of batter onto the skillet for each pancake.

  • Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges start to look set.

  • Flip the pancakes and cook for an additional 1–2 minutes, until golden brown.

  1. Serve: Allow the pancakes to cool slightly before serving to babies and toddlers, and cut them into bite-sized pieces if needed. For older children and adults, serve with toppings like fresh fruit or a drizzle of syrup for added flavour.

Tips for Success

Use Ripe Bananas: Make sure the bananas are overripe, with lots of brown spots. The riper they are, the sweeter and softer they will be, which makes them easier to mash and adds more natural sweetness to the pancakes.

 

Don’t Overmix the Batter: After adding all the ingredients, stir just until the dry ingredients are combined with the wet. Overmixing can lead to dense, tough pancakes instead of fluffy ones. It is okay if there are some small lumps in the batter.

 

Rest the Batter (Optional): If time allows, let the pancake batter rest for 5–10 minutes before cooking. This gives the flour a chance to absorb the liquid, resulting in fluffier pancakes.

 

Cook on Medium Heat: Make sure to use medium-low heat. Cooking pancakes too fast on high heat can cause them to brown too quickly on the outside while remaining undercooked inside. Slow and steady ensures even cooking.

 

Use a Non-Stick Pan or Griddle: Using a good non-stick pan or griddle will help prevent sticking and ensure the pancakes flip easily. You only need a light layer of butter or oil to coat the surface.

 

Check for Bubbles Before Flipping: Wait until bubbles form on the surface of the pancakes and the edges look slightly set before flipping. This ensures they are cooked through and not raw in the middle.

 

Make Pancakes Baby-Friendly: For babies under 1 year old, avoid adding sugar or salty toppings like syrup or butter. Cut the pancakes into small, manageable pieces to make them easy for little hands to grab.

 

Test first pancake: The first pancake is often a “test” to check the temperature of the pan. Adjust the heat as needed after your first batch to get the cooking time just right.

Recipe Substitutions and Additions

Substitutions

Flour Alternatives:

Egg Substitutes:

  • Flax Eggs: For a vegan or egg-free option, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for 5 minutes before adding to the batter.

  • Chia Eggs: Similarly, mix 1 tablespoon chia seeds with 3 tablespoons water for each egg.

Yoghurt Substitutes:

  • Dairy-Free Yoghurt : Use a plant-based yoghurt (such as almond, soy, or coconut yoghurt ) to make the recipe dairy-free.

  • Milk or Buttermilk: If you don’t have yoghurt, substitute with 2–3 tablespoons of milk or buttermilk. The texture will still be soft, though slightly less rich.

Pumpkin Puree Alternatives:

Sweet Potato or Butternut Squash Puree: These can be swapped 1:1 for pumpkin puree and will give the pancakes a slightly sweeter, earthy flavour.

Banana Substitutes:

Applesauce: Use ½ cup of applesauce in place of the banana for a different flavour profile while still keeping the pancakes moist.

Recipe Additions:

Spices for Extra Flavour:

Add-ins for Texture:

  • Chopped Nuts: Stir in finely chopped walnuts or pecans for a bit of crunch (great for older kids and adults).

  • Chocolate Chips: Add a handful of mini chocolate chips to the batter for a sweet treat.

  • Blueberries or Chopped Apples: Mix in fresh or frozen blueberries, or finely diced apples for a fruity burst in every bite.

Serving Suggestions

For Babies (6+ months):

  • Cut into Finger-Sized Strips or Small Pieces: Cut the pancakes into manageable strips or bite-sized pieces that are easy for babies to pick up and eat.

  • Plain or with a Light Topping: Babies will enjoy the natural sweetness of the bananas and pumpkin, so you can serve them plain or with a thin layer of unsweetened yoghurt for added creaminess.

  • Pair with Soft Fruit: Serve alongside soft fruits like steamed apple slices, mashed avocado, or small pieces of banana to create a balanced meal.

For Toddlers (1+ years):

  • Fun Shapes: Use cookie cutters to cut the pancakes into fun shapes like hearts or stars to make them more appealing for picky eaters.

  • Spread with Nut Butter: Spread a thin layer of peanut butter, almond butter, or sunflower butter on top for a protein boost and added flavour.

  • Fruit on the Side: Serve with a side of fresh fruit, such as sliced strawberries, blueberries, or kiwi, to make the meal more colourful and nutritious.

  • Drizzle of Honey or Syrup: For toddlers over 1 year old, you can drizzle a small amount of honey or maple syrup on top for a sweet treat.

For Older Kids and Adults:

  • Full Pancake Stack: Stack a few pancakes on a plate, and top with your favourite toppings like fresh berries, sliced bananas, and a drizzle of maple syrup or honey.

  • Top with Yoghurt and Nuts: Add a dollop of greek yoghurt, sprinkle with chopped nuts (such as walnuts or pecans), and drizzle with honey for a filling and nutritious breakfast.

  • Nut Butter and Berries: Spread almond or peanut butter on top of the pancakes and add fresh raspberries, blueberries, or banana slices for a delicious combination of flavours and textures.

  • Savoury Twist: For a more savoury version, serve the pancakes with a dollop of ricotta or cottage cheese, a drizzle of olive oil, and a sprinkle of cinnamon or nutmeg.

How to Store

In the Refrigerator:

  1. Cool Completely: Allow the pancakes to cool completely at room temperature before storing. This prevents condensation from forming, which can make the pancakes soggy.

     

  2. Store in an Airtight Container: Place the cooled pancakes in an airtight container or resealable plastic bag. If stacking them, place a sheet of parchment paper between each pancake to prevent sticking.

     

  3. Refrigerate: Store in the refrigerator for up to 3–4 days.

In the Freezer:

  1. Cool Completely: Make sure the pancakes are completely cooled.

  2. Freeze Individually First: Lay the pancakes in a single layer on a baking sheet and place them in the freezer for 1–2 hours until frozen solid. This prevents them from sticking together.

  3. Transfer to a Freezer Bag or Container: Once frozen, transfer the pancakes to a freezer-safe resealable bag or airtight container. Label with the date.

  4. Store in the Freezer: Pancakes can be stored in the freezer for up to 3 months.

Reheating:

  • From the Refrigerator: Reheat in a skillet on the stove over medium heat for 1–2 minutes on each side, or in the microwave for 20–30 seconds.

  • From the Freezer: Reheat frozen pancakes directly in the toaster (like frozen waffles) or microwave for 30–60 seconds, or warm them in the oven at 350°F (175°C) for about 10 minutes.

Nutrition Guide

Suitable from 6 months.

(based on 1 pancake, depending on size and ingredients).

  • Calories: ~100–120 kcal.
  • Protein: ~3–4 g.
  • Carbohydrates: ~15–20 g.
  • Fibre: ~2–3 g.
  • Sugar: ~4–6 g (from bananas and pumpkin).
  • Fat: ~2–4 g.

Vitamins/Minerals:

  • Good source of vitamin A (from pumpkin).
  • Potassium (from bananas).
  • Some calcium and iron.

Ingredients:

Instructions:

  1. Mash the Bananas: In a large mixing bowl, peel and mash the two ripe bananas using a fork or potato masher until mostly smooth.

  1. Add All Remaining Ingredients: To the mashed bananas, add the pumpkin puree, eggs, yoghurt, flour, baking powder and a pinch of cinnamon or a dash of vanilla extract  (optional) for extra flavour.

  1. Mix Everything Together: Stir all the ingredients together until just combined. Make sure not to overmix—just stir until there are no visible dry spots, even if there are a few lumps.

  1. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a little unsalted butter or oil.

  1. Cook the Pancakes

     

  • Pour about ¼ cup of batter onto the skillet for each pancake.

     

  • Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges start to look set.

     

  • Flip the pancakes and cook for an additional 1–2 minutes, until golden brown.

     

  1. Serve: Allow the pancakes to cool slightly before serving to babies and toddlers, and cut them into bite-sized pieces if needed. For older children and adults, serve with toppings like fresh fruit or a drizzle of syrup for added flavour.