Mini Pumpkin Banana Pancakes

Why You’ll Love These Mini Pumpkin Banana Pancakes

There’s something so comforting about these little pancakes — from the cozy scent of pumpkin and banana wafting through the kitchen to the way they’re perfectly soft for tiny hands and mouths. But what really makes them special is how effortlessly they check all the boxes for a family-friendly recipe: easy, wholesome, allergy-friendly, and completely delicious.

First off, they’re naturally sweet, thanks to ripe bananas and smooth pumpkin puree, which means no added sugar — ideal for babies and toddlers, especially if you’re doing baby-led weaning or just trying to keep breakfast as nourishing as possible. They’ve got that gentle sweetness kids love without needing to pour on syrup or sweeteners.

They're also incredibly simple to make. Just a handful of pantry staples, one bowl, and no fancy steps or equipment — which is a huge win on busy mornings. Whether you're making breakfast before daycare or need a quick toddler snack that’s ready in minutes, these mini pancakes are the kind of reliable recipe you’ll come back to again and again.

Another reason to love them? They're wonderfully versatile. You can make them gluten-free, dairy-free, or egg-free without compromising on taste or texture, which makes them a go-to for families with allergies or dietary needs. Plus, they freeze beautifully, so you can batch-cook and always have something homemade and healthy ready to go.

And of course, they’re just fun. Something about the mini size makes them extra cute and kid-approved — they’re the kind of food that gets little ones excited to eat. Whether you serve them plain for a teething baby, with a dollop of yogurt for your toddler, or stacked high with fruit for yourself, they fit into any part of the day.

These mini pumpkin banana pancakes aren’t just another breakfast recipe — they’re a little moment of calm, connection, and comfort in the middle of busy family life. And that’s more than enough reason to love them.

Mini Pumpkin Banana Pancakes Recipe

Ingredients

• 1/3 cup pumpkin puree
• ½ cup milk (dairy or unsweetened non-dairy both work!)
• 1 tbsp olive oil (or another mild oil you like)
• ½ cup all-purpose flour
• 1 tsp baking powder
• 3 ripe bananas

Instructions

1. Preheat your pan: Get your non-stick pan or griddle warming up over medium-low heat. You want it hot enough to cook evenly, but not too hot that it burns — slow and steady wins the race here.

2. Mix the batter: In a medium bowl, mash one of the ripe bananas until nice and smooth. Add in the pumpkin puree, milk, and olive oil. Give it a good whisk until everything’s nicely combined.

3. Add the dry ingredients: Now sprinkle in the flour and baking powder. Stir gently until you’ve got a smooth, lump-free batter. It’ll be a little thick — just right for sticking to those banana coins.

4. Prep the banana bases: Peel the remaining two bananas and slice them into thick coins, about ½ inch thick. These little guys will become the sweet, caramelized centers of your mini pancakes.

5. Coat the banana slices: Dip each banana slice into the batter, making sure it's fully coated on all sides. This step is a little messy, but totally worth it.

6. Time to cook: Lightly grease your pan with a bit of butter or oil if you like (though a good non-stick pan can do the job solo). Place the batter covered with banana slices onto the pan. Cook for about 2–3 minutes — you’ll see little bubbles start to form and the edges will look set. Flip gently and cook for another 1–2 minutes, until they’re golden and delicious.

7. Serve and enjoy! Once they’re done, let them cool slightly and serve warm. They’re soft, naturally sweet, and just right for tiny mouths — no syrup necessary (though older kids or adults might want a drizzle of maple or a dollop of yogurt on top).

Tips For Success 

Start with super ripe bananas. The spottier the better! They add natural sweetness and softness, which means you don’t need any added sugar — a win for little ones. If your bananas aren’t quite there yet, you can pop them in a warm oven for a few minutes to ripen them up quickly.

When you're mashing the banana for the batter, aim for a smooth consistency. You want everything to mix together evenly so the batter coats the banana slices well and cooks up nice and fluffy. If you're using canned pumpkin puree, give it a little stir before measuring it out — sometimes it separates in the can.

Don’t skip preheating the pan. It’s tempting to rush, especially with hungry kiddos waiting, but a warm pan helps the pancakes cook evenly and gives you that lovely golden brown finish. A medium-low heat is key here — too hot, and the outside might burn before the inside is cooked through.

When dipping the banana slices into the batter, don’t be shy. A nice, thick coating is what makes these little pancake bites so soft and satisfying. If your batter feels too thick, just add a splash more milk to loosen it up slightly.

Cooking them takes a gentle hand. These are mini and delicate, so use a thin spatula and flip carefully once you see bubbles forming and the edges start to look set. They only need a minute or two on each side. Resist the urge to press them down with the spatula — they’ll stay fluffier that way.

And finally, let them cool slightly before serving. The insides can stay warm for longer than you’d think, especially for tiny mouths. These pancakes are naturally sweet and flavorful on their own, so you don’t need to add syrup or toppings, but a little plain yogurt or a dollop of nut butter works great.

Make extra if you can — they freeze beautifully and reheat like a dream in the toaster or oven. Perfect for those mornings when you want something homemade without the extra work.

Allergy-Friendly Swaps and Easy Additions

If you're looking for a dairy-free pancake recipe, you're already off to a great start — just use your favorite non-dairy milk in place of regular milk. Oat milk, almond milk, coconut milk, or soy milk all work beautifully here. Just make sure it’s unsweetened, especially if you're making these for babies or younger toddlers.

For egg-free pancakes, you’re in luck — this recipe doesn’t use any eggs at all, thanks to the natural binding power of ripe bananas and pumpkin puree. That makes it a great option for families dealing with egg allergies or following a plant-based diet.

If you're avoiding gluten, you can easily swap the all-purpose flour for a gluten-free flour blend. Look for one that’s a 1:1 replacement and contains xanthan gum or a similar binder to help keep the pancakes fluffy and hold their shape. Oat flour can also work if you want a softer, slightly chewier texture, and it keeps things wheat-free for sensitive tummies.

Now, if you’re looking to boost the nutrition or add a little variety, you’ve got options. For a little protein and fiber, try mixing in a spoonful of ground flaxseed or chia seeds into the batter — they blend in easily and add a nice nutritional boost. A pinch of cinnamon or pumpkin pie spice adds warmth and a cozy flavor that pairs beautifully with the banana and pumpkin.

You can even sneak in some grated apple, mashed sweet potato, or carrot for extra vitamins and natural sweetness — especially handy if you’re making hidden veggie pancakes for toddlers. Just keep the add-ins soft and finely grated to avoid messing with the texture too much.

Serving Suggestions 

For babies, keep it simple and safe. These pancakes are already soft enough for little mouths, so there’s no need for toppings. Just let them cool slightly and serve plain or cut into halves or quarters for easier self-feeding. If you’re following baby-led weaning, these pancakes are ideal — they’re easy to grasp, naturally sweetened, and made with wholesome ingredients you can feel good about.

For toddlers, you can start to have a little fun. A small dollop of plain yogurt or dairy-free yogurt on the side turns breakfast into a little dipping adventure, which many kids love. A spoonful of unsweetened applesauce or mashed berries also makes a great, no-added-sugar topping that adds flavor and a touch of mess (the good kind). These also work beautifully as a toddler lunchbox snack or mid-morning bite — just pack them cold or warm them up slightly if you’re at home.

Older kids and grown-ups might enjoy their pancakes with a drizzle of maple syrup, a bit of almond butter or peanut butter (as long as there are no nut allergies in the mix), or a sprinkle of cinnamon. You could even layer them up with slices of fresh banana or strawberries for a quick, healthy pancake stack. For weekend breakfasts, serve these with scrambled eggs, fruit salad, or a smoothie to make it a more filling, balanced meal.

Another sweet option? Use these as the base for a healthy pancake platter for kids — think build-your-own style. Set out small bowls of toppings like chopped fruit, seeds, yogurt, or sunflower seed butter, and let little hands get involved. It turns breakfast into an experience and encourages adventurous eating.

And don’t forget — these pancakes aren’t just for breakfast. They make a great on-the-go snack or a gentle dinner option when your little one needs something easy and familiar. You can even freeze leftovers and pop them in the toaster for a quick, homemade bite on a busy morning.

How to Store 

One of the best parts about these mini pumpkin banana pancakes is that they’re just as delicious the next day — which is a huge win when you're trying to stay ahead of busy mornings or need healthy snacks on hand for your toddler. They store beautifully, so feel free to make a double batch and save yourself some time later in the week.

If you're planning to use them within a couple of days, the fridge is your best friend. Let the pancakes cool completely to room temperature before storing — this helps prevent them from getting soggy. Once cooled, place them in an airtight container or a reusable silicone bag and pop them in the fridge. These baby-friendly pancakes will stay fresh for about 2 to 3 days. They're easy to reheat in a pan, toaster, or even the microwave for a super quick snack or breakfast.

For longer storage, freezing is a great option, especially if you're doing a bit of meal prep for toddlers. After the pancakes have cooled, lay them out on a baking sheet and freeze them for an hour or so until firm. Then transfer them to a freezer-safe bag or container, separating layers with a bit of parchment paper to prevent sticking. This makes it easy to pull out just a few at a time. In the freezer, they’ll keep well for up to 2 months.

When you're ready to serve, just pop a frozen pancake into the toaster, warm it gently in a skillet, or microwave it for about 20–30 seconds until heated through. They’re soft enough to stay baby-safe but hold their shape really well — no rubbery texture here.

Equipment 

• Non stick pan or griddle
• Airtight containers

Nutrition 

Suitable for 6 months +

Per serving, approximate

• Calories: 180–220 (depends on milk and oil used)
• Protein: 3–5g (from flour and milk)
• Healthy Fats: 6–9g (from olive oil and milk)
• Carbohydrates: 28–34g (from bananas, flour, and milk)
• Fiber: 3–5g (from bananas and pumpkin)
• Vitamin A: from pumpkin puree
• Vitamin C: from ripe bananas
• Calcium: from milk
• Iron: from pumpkin and flour
• Potassium: from bananas

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.