Craving a cozy fall breakfast? Try these healthy pumpkin banana pancakes! These pancakes are great for active women, providing fitness-fueling carbohydrates along with a variety of vitamins and minerals. They’re made with whole grains and minimal added sugar, and taste amazing.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Pumpkin puree – Both canned or fresh will work for this recipe. If buying canned, look for plain pumpkin puree, not pumpkin pie filling.
- Whole wheat flour – This is a whole grain and provides more fiber and naturally-occurring micronutrients compared to all-purpose flour. However, if you only have all-purpose flour on hand, feel free to use that instead!
- Maple syrup – This is optional to sweeten the pancakes. If you’re using very ripe bananas, you can probably skip over this. If your bananas are on the starchier side and taste less sweet, you may want to add the maple syrup in.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to make!
Start by mashing your banana in a bowl and mixing it with the pumpkin, egg, maple syrup (if using), vanilla extract, and milk.
Mix the dry ingredients – whole wheat flour, baking powder, pumpkin spice, and salt – with the wet ingredients, and stir until combined. The batter will be thick; this is normal.
Use butter to grease a frying pan over medium heat (or medium-low heat, depending on your stovetop and preferred texture on the outside of the pancakes).
Add the batter to the pan, using a spoon to slightly spread it out a bit as you add it.
Cook the pancakes about 2 minutes, or until the bottoms are lightly golden brown, then flip and cook another 1-2 minutes.
Repeat with all the remaining batter. Add your favorite toppings and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Use whatever you prefer! Sugar-free maple syrup or pure maple syrup are both always a solid traditional choice. Other good topping options include peanut butter, sliced bananas, berries, coconut whipped cream, and vanilla Greek yogurt.
Banana pumpkin pancake batter will naturally be on the thicker side due to the mashed banana and pureed pumpkin. However, it should not be dry or excessively thick. If it appears that way, add another 1-2 tablespoons of milk until it reaches the right consistency.
Store leftover pancakes in an airtight container or ziptop bag in the refrigerator for up to 3 days. You can also freeze them – it’s recommended to do so in a single layer on a parchment-lined baking sheet until they’re frozen, then transfer to an airtight container or ziptop bag for storage. Use frozen pancakes within 2-3 months for best quality. Whether refrigerated or frozen, you can reheat in the microwave.
Yes. To make gluten free, use a measure-for-measure gluten-free flour blend in place of the whole wheat flour. To make dairy free, use a milk alternative in place of the milk, and use oil or dairy-free butter in place of the butter.
Nutrition Benefits
As a dietitian, I love this recipe because…
- It gives me all the fall feels!
- Portion controlled deliciousness
- Minimal added sugar in the pancake itself
- Made with whole grains
- Provides healthy carbs to fuel fitness activities
- Good source of Vitamin A
- Provides a little protein in each pancake (though I recommend pairing it with some additional protein on the side for a more balanced breakfast, like a side of scrambled eggs or Greek yogurt)
More Pumpkin Recipes
If you’re looking for more pumpkin recipes to try this fall, be sure to take a peek at these nutritious options:
- High protein iced pumpkin spice latte
- Pumpkin breakfast cookies
- Healthy pumpkin breakfast bars (great topped with peanut butter)
- Banana pumpkin chocolate chip muffins
- Protein pumpkin overnight oats
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Healthy Pumpkin Banana Pancakes
Ingredients
- 1 ripe banana, mashed
- ½ cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 tbsp pure maple syrup (optional; can leave out if your bananas are very sweet)
- 1 tsp vanilla extract
- 1 cup 1% milk (or a milk alternative)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp pumpkin spice (or cinnamon)
- ⅛ tsp salt
- 1 tbsp butter, divided (for cooking; or oil)
Instructions
- In a large mixing bowl, combine the mashed banana, pumpkin puree, egg, maple syrup (if using), vanilla extract, and milk. Whisk together until well combined.
- Add the whole wheat flour, baking powder, pumpkin spice, and salt to the bowl. Stir until combined. The batter will be thick; this is normal.
- Heat a large frying pan over medium heat*. Add ½ tablespoon of butter to grease the pan. Portion out the batter into 4 pancakes in the pan (or however many can fit given the pan size).
- Cook for about 2 minutes or until the undersides turn a light golden brown. Flip and cook for another 1-2 minutes until pancakes are cooked through.
- Repeat with the remaining butter and batter, until all pancakes are cooked.
- Enjoy warm and topped with your favorite toppings!
Notes
- Medium heat should give you pancakes that have an ever-so-slight crispness on the edge from cooking in the butter, which is how I like them. If you prefer fluffy and smooth texture throughout, cook on medium-low.
- My preferred toppings for these are peanut butter, additional sliced bananas, and a little sugar-free or pure maple syrup. Feel free to experiment with your favorites.
Nutrition
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