Banana Pumpkin Pancakes

large stack of pumpkin banana pancakes topped with banana slices and nuts

These healthy banana pumpkin pancakes are fluffy and made with oats, so they are the perfect breakfast meal.


  • 1 large ripe banana, about 1/2 cup
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 cup milk, any
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 cup oat flour*
  • 1 tablespoon brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon or pumpkin spice


  1. In a large bowl, place the ripe banana and mash it down with a fork. Add the canned pumpkin and egg, whisk the egg with the fork, and combine the three ingredients. Pour the milk, vanilla, and melted butter into the bowl, and combine.
  2. To the bowl, add the flour, brown sugar, baking powder, cinnamon or pumpkin spice, and whisk to combine until there are no visible lumps.
  3. Heat a large pan or griddle over medium-high heat (if an electric griddle, set between 350-375F). Once hot, grease it with butter or oil. Pour 1/4 cup of batter onto the griddle. Cook the first side until the edges are defined, and bubbles begin to appear, for about 2 minutes. Flip and cook the other side for an additional 2 minutes.
  4. Remove pancakes from the pan or griddle onto a plate and repeat the process with the remaining batter.
  5. Serve topped with maple syrup and your favorite toppings.



Make your oat flour in the blender by placing oats and blending until a flour-like texture is achieved.