Pumpkin Banana Pancakes

If you’re looking for a quick and healthy breakfast for your family that has protein and is easy to make, give these Pumpkin Banana Pancakes a try! The banana adds natural sweetness and the eggs will help you stay fuller for longer. On mornings when I make these for Micah, I don’t find myself constantly handing him snacks before lunchtime and I don’t feel sluggish like I normally would if I were to eat regular pancakes. 

I first came across a banana and egg pancake recipe on Pinterest years ago and finally decided to give it a try. Honestly, it’s because I had a banana that was too ripe for Micah to eat and I didn’t want to waste it. 

This mixture makes four medium sized pancakes. I usually give one to Micah and eat the other three. We like ours topped with organic maple syrup and bananas.  


  • 1 ripe banana 
  • 2 eggs
  • 1tbsp pumpkin puree
  • 1tsp vanilla extract
  • 1tsp cinnamon


  1. Mash banana in a bowl
  2. Whisk eggs in a separate bowl then add to the banana mixture
  3. Add pumpkin puree, vanilla extract and cinnamon to the mixture and stir
  4. Fry gently in a non-stick pan on low-medium heat with a little coconut oil or butter
  5. Once the edges turn brown flip and cook for an additional 45-60 seconds
  6. Remove to a plate and serve as desired 


These pancakes are not fluffy they are very thin. 

Below are some additional ways you can spice these pancakes up!

Batter ideas

  • Dark or white chocolate chips
  • Cranberries
  • Walnuts or almonds 
  • Peanut butter

Topping ideas

  • Greek yogurt 
  • Shredded coconut 
  • Peanut butter 
  • Blueberries