These banana pumpkin pancakes are both delicious and nutritious.

This epic pancake recipe is made with oats, so they are a hearty breakfast recipe you’ll feel good about making on repeat!

Fluffy Oat Flour Pumpkin Pancakes with Banana

Few things are better than a fluffy stack of pancakes to start the day. Well, except when you add pumpkin to get your fall-inspired flavors in, and now they’re even better!

The banana in this recipe will naturally sweeten the pancake batter, making it an unforgettable bite each time the fork meets its match.

And if you’re like me and buy canned pumpkin year-round, this recipe is perfect for adding to your pumpkin breakfast recipes list!

This recipe uses oats as the base and turns them into oat flour by using a blender. If you want to learn more about this process, check out my oat flour recipe.

Ingredients

For fluffy and delicious oat flour pancakes filled with pumpkin flavor, you’ll need the following items:

Banana: the riper the banana, the softer and sweeter the pancake.
Pumpkin puree: another reason to break out the pumpkin spice, and it makes these pancakes super moist.
Egg: adds structure to the batter and helps the pancakes rise.
Milk: regular dairy or your favorite non-dairy option.
Vanilla extract: a perfect compliment to the banana and pumpkin flavor.
Butter: melted and poured into the batter.
Oat flour: a naturally gluten-free flour you can make at home.
Brown sugar: adds the perfect amount of sweetness.
Baking powder: the secret ingredient to super fluffy pancakes.
Cinnamon: or pumpkin spice adds delicious fall flavor.

Check the printable recipe card for the ingredient measurements and more detailed cooking directions!

How to Make Pumpkin Banana Pancakes

These pumpkin banana pancakes are delicious AND easy to make!

Grab those ingredients, and here’s what you’ll do:

Mix the banana and pumpkin
Mash the ripe banana in a large bowl. Add the pumpkin and eggs and whisk to combine.
Add the wet ingredients
Pour the milk, vanilla, and melted butter into the bowl and whisk to combine.
Add the dry ingredients
Add the flour, brown sugar, baking powder, cinnamon, or pumpkin spice and whisk until no lumps are visible.
Turn on the heat
Heat a griddle or large non-stick pan over medium heat and lightly grease with butter or oil.
Cook the pancakes
Scoop ¼ cup batter for each pancake onto the hot griddle. Cook the first side until the edges are set, flip and cook an additional 2 minutes.
Stack ’em!
Serve your banana pancakes with maple syrup and your favorite pancake toppings.

Love pumpkin pancakes already? Check out these other pumpkin pancake recipes.

large stack of pumpkin pancakes topped with sliced bananas

Can You Freeze Pumpkin Banana Pancakes?

Like traditional pancakes, these pumpkin banana pancakes freeze great! You can make a bunch ahead of time, freeze them on a lined sheet pan, and once frozen, transfer them to a freezer-safe zip bag for up to two months!

If you want fresh-out-of-the-griddle pancakes, check out this post on how to freeze pancake batter.

Best Fall Toppings for these Banana Pumpkin Pancakes

While these pancakes are already insanely good, toppings make them even better!

Try my drizzling some cinnamon pancake syrup over the top, topping the stack with cinnamon-roasted apples, or keep it simple with homemade brown sugar syrup!