Pumpkin banana pancakes make a delicious grab n’ go breakfast or perfect hand-held, nutritious finger food for babies and toddlers.
Ladies and gentleman, mommas and poppas, toddlers and babies, I have an announcement to make: Lily is officially a finger food lover! Since starting solids with her a few weeks ago, I mentioned we were doing a mix between offering purees and finger foods. Because she’s a fan of both, I’m finding myself more excited to stew over some new recipe ideas. Specifically those that her little fingers can pinch and grab! And that my friends, is how these pumpkin banana pancakes were created.
Call it playing favorites, but my girl and I are the only ones in this house that really take to a good pancake recipe. Anthony sits and says, “I don’t want that!” and Joey will take a few bites here and there [if I spread peanut butter on top]. The guys would rather eat a smoothie for breakfast with their Dad. Lucky for Lily and I, this pumpkin banana pancakes batter made a lot, so I froze a few and am keeping more than enough in our fridge for snacks and breakfasts this week for the girls to share. While I know every recipe is never going to please all 5 in my family, I tell myself it won’t be like this way forever. And I continue to make things that myself and 3 out of the 5 like [I’m one of the 3!].
Whether or not you need a new recipe to make ahead for busy school or work mornings, packable lunches, or finger foods for your baby or toddler, then give these pumpkin banana pancakes a try! Lily and Momma approved! And 2/3 of Joey too!
- 1 cup flour [I used all purpose, you could use whole wheat]
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup canned pumpkin
- 1 large ripe banana, mashed
- 2 tablespoons canola oil [or coconut oil]
- 1 large egg
- 1 cup milk [I used 2%]
- In a large mixing bowl whisk together the flour, baking powder, and cinnamon. Add the milk, vanilla, oil, and egg, until well combined. Stir in the pumpkin and banana.
- Melt butter on a skillet or griddle over medium heat. Using a ¼ cup measure, scoop batter onto skillet. Cook until bubbles begin to appear on the top of the pancake, about 4-5 minutes. Flip pancake, and cook for an additional 2-3 minutes, or until it’s golden brown on the bottom side.
- Continue until batter is finished. Serve immediately with peanut butter or syrup. Or freeze for later use.
If you have a pancake recipe that includes a fruit or veggie, do share! Lily and I could use a few more in our recipe box. Looking for some homemade finger foods for baby or toddler? Give these banana pancakes a try! Click To Tweet