Banana Pumpkin Pancakes

In honor of Shrove Tuesday, aka Pancake Day, this past Tuesday, here is another pancake recipe! 

These easy, tasty pancakes are an autumnal variation on my Two-Ingredient Banana Pancakes. Some canned pumpkin adds nice flavor and density to the pancakes. They are perfect for the fall season! Personally, I think they're great in any season, as I love pumpkin year-round. :) 


For babies 6+ months and kids of all ages!
Makes 6-8 pancakes, depending on their size
Prep time: 2 minutes
Cooking time: 5 minutes


  • 1 ripe banana
  • 2-3 tablespoons of canned pumpkin
  • 2 whole eggs
  • Coconut oil for cooking
  • Optional mix-ins: a pinch or two of cinnamon, rolled oats (a handful or two adds nice density to the pancakes), flax seeds (1-2 teaspoons), chia seeds (1-2 teaspoons), etc.


  • Mash the banana until it’s mushy and broken into relatively small pieces.
  • Beat the two eggs in a bowl (as if you were going to scramble them).
  • Then beat the banana and eggs together to form a batter.
  • Add the canned pumpkin and any desired mix-ins. (Theo loves cinnamon and rolled oats.)
  • Heat a tablespoon of coconut oil in a medium-sized pan over medium-low to medium heat.
  • Add 1-2 tablespoons of batter to form small pancakes. They will seem somewhat loose and thin.
  • Cook on the first side until it has solidified enough to be flipped easily (and without breaking) with a spatula. On my stove, this takes at least 1-2 minutes. I recommend watching carefully and taking a peek with your spatula to see if the cooked side is more golden brown. You will also see a more solid edge forming around the perimeter of the pancakes. 
  • Flip to the other side and cook until cooked through. The second side is usually much faster, taking 1 minute or so.
  • Repeat with additional pancakes.


The pancakes can be stored in the fridge for about 3 days after making them. They reheat very easily in the microwave. I usually pop them in for 15-20 seconds. They would probably freeze well, tooFor younger babies starting out with BLW in months 6-7, the pancakes seem easier to pick up and eat if ripped into smaller pieces (like 3-4 pieces per pancakes). Initially, younger babies may suck on these pieces, but may not have great success with chewing or swallowing them. 

For more experienced BLW babies (about 7-8 months and up), a whole pancake, which is not very big or heavy, is more easily picked up, chewed and swallowed. Older babies seem to love pancake- and mini-sized foods in general, as they are easy to handle and enjoy!

Try dipping them in a little plain yogurt or unsweetened applesauce (no added sugar), if you’d like. You could also give your baby a small suction bowl of either and let him play around with dipping!


Coconut oil is a great source of calories, including healthy fats. It also can aid with digestion and constipation! Bananas are an excellent source of potassium and an amazing natural sweetener.

If you’re concerned about giving your baby whole eggs, do some research. Unless your family has a history of allergies, give eggs a try! New studies show that waiting to introduce eggs may not prevent allergies. In fact, many doctors now suggest introducing babies to whole eggs from the start of solids. Indeed, they are a great first food in many different forms: scrambled, in pancakes and incorporated into other dishes. More information can be found here