Easy Pumpkin Banana Pancakes: A Baby-Led Weaning Treat

In this recipe, I’m combining the seasonal charm of pumpkin with the sweetness of a banana to create the PERFECT breakfast treat for your little one—Pumpkin Banana Pancakes. Packed with essential nutrients, these fluffy delights are not only super yummy to eat but also a breeze to make. Let’s dive into the details of this cozy fall breakfast that will have your baby’s taste buds buzzing with every bite AND yours too. 😉

P.S. I whipped up this dish for my twins recently, and let me tell you, it was a total hit! As they’re moving from purees to heartier bites, finding baby-led weaning foods that are soft yet satisfying has been a bit nerve-wracking. But guess what? This recipe has been a GREAT way to transition them! 🥞

A stack of pumpkin banana pancakes on a plate with raspberries.

First, The Nutritional Benefits…


These pancakes are an easy addition to your baby’s diet.

The combination of eggs, milk, and bananas provides a rich source of protein, calcium, and essential vitamins.

Bananas, chosen for their natural sweetness, add a hint of potassium and dietary fiber. It’s a wholesome blend that supports your little one’s growth and development.

What You’ll Need


  • 1 egg
  • 2 tablespoons butter
  • 1/2 ripe banana
  • 1 cup Trader Joe’s Pumpkin Pancake Waffle Mix
  • 3/4 cup milk
Pumpkin banana pancake mix ingredients on a counter.

How To Make It (Step-By-Step)


1. Preheat Your Pan

Set your pan to medium heat on the stove or griddle, reaching a temperature of around 350 degrees.

2. Mix Wet Ingredients

In a large bowl, combine the egg, melted butter, and milk.

I prefer whole milk because the added fat makes fluffy pancakes.

A bowl with pumpkin and banana pancakes.

3. Incorporate Dry Ingredients

Add Trader Joe’s Pumpkin Pancake Waffle Mix to the wet ingredients, stirring until the lumps disappear.

4. Mash and Mix Banana

In a separate bowl, finely mash the ripe banana and combine it with the pancake mixture. Stir until smooth; it’s okay if there are tiny lumps.

5. Adjust Consistency

If the mixture thickens, add a dash of milk to achieve the desired consistency.

6. Cook and Flip

Pour about ¼ cup of batter onto the heated pan. After about 1-2 minutes, when it starts to bubble, flip the pancake. It should be lightly brown on both sides when done.

Use a nonstick skillet or drizzle oil onto the pan to prevent the pancakes from sticking. I prefer to use organic coconut oil or canola oil.

7. Serve

These pancakes are fantastic on their own but try them with fresh fruit like raspberries or banana slices for an extra burst of flavor.

If you are strictly making this for a baby-led weaning treat: soften the pancakes even more by putting a drizzle of maple syrup on them! My favorite syrups to use are pure maple syrup or Log Cabin Original.

Optional Ingredients to Elevate Your Pumpkin Banana Pancakes


Enhance the flavor and customize your pancakes with these delightful additions:

  • Brown Sugar: Sprinkle a touch of brown sugar for a sweet and caramelized finish.
  • Peanut Butter: Swirl in peanut butter for a nutty and creamy twist to your pancakes.
  • Vanilla Extract: Add a dash of vanilla extract for a fragrant and aromatic flavor boost.
  • Chopped Pecans: Certainly not suitable for baby-led weaning, but if these pancakes are for your enjoyment or someone else’s, chopped pecans add an amazing crunch to every bite.
  • Almond Milk: Swap regular milk with almond milk for a nutty undertone and dairy-free goodness.
  • Pumpkin Pie Spice: Add a dash to enhance the fall flavors!
  • Mini Chocolate Chips: Top with mini chocolate chips to add a burst of chocolatey goodness.
  • Canned Pumpkin Puree: Elevate the pumpkin flavor by adding a spoonful of canned pumpkin to the batter.

Feel free to mix and match these options to create your personalized stack of Pumpkin Banana Pancakes!

Helpful Tips 💡


Use a baking sheet.

Post-cooking, place the pancakes on a baking sheet to maintain warmth or keep them cozy in a 200-degree oven until you’re ready to serve.

Maximize convenience with a freezer-safe container.

Store pancake batter in the freezer for up to three months without compromising quality or flavor. Ensure to label the container or bag with the freezing date to monitor storage time effectively.

Plan ahead.

Hosting a brunch or want to save time? Easily double or triple the recipe to make a big batch of pancake batter. Store any leftovers in the fridge for a ready-to-go breakfast during the week.

Freeze Ahead for Busy Mornings

Prepare a batch of the pancake batter and freeze individual portions on a baking sheet. Once frozen, transfer them to a freezer-safe container. Pop these pre-made portions onto the griddle for a quick and convenient breakfast option on busy mornings!

A stack of pumpkin banana pancakes on a white plate with raspberries.

Frequently Asked Questions (FAQs)


Can I use any pancake mix for this recipe?

While any mix might work, I recommend Trader Joe’s Pumpkin Pancake Waffle Mix for the best flavor and texture.

Are these pancakes suitable for baby-led weaning?

Heck yeah! These pancakes are a nutritious and baby-friendly option, thanks to the wholesome ingredients like banana and milk.

Can I make these pancakes without eggs for a vegan option?

Sure! You can substitute the egg with a vegan alternative like flaxseed or applesauce for equally delicious vegan pumpkin banana pancakes.

Can I prepare the batter ahead of time?

Yes! Mix the wet and dry ingredients separately and combine just before cooking. This makes it convenient for a quick and fresh pancake breakfast.

Are these pancakes a high-protein breakfast option?

With ingredients like eggs and milk, these pancakes provide a satisfying and high-protein start to your day.

Do these pancakes include smart carbs?

The combination of banana and pumpkin adds smart carbs, offering a wholesome and balanced energy source.

Are healthy fats part of these pancakes?

Choosing to use butter and optional pecans brings healthy fats to the table, making these pancakes a delicious and nourishing choice.

To Wrap It Up


There you have it – a simple yet delicious recipe for Pumpkin Banana Pancakes.

Whether you’re diving into baby-led weaning or simply looking for a simple breakfast option, these pancakes offer a tasty and nutritious solution. Try them out, share your experience, and let the aroma of fall-inspired pancakes fill your kitchen.

Enjoy!

Thank You


You made my day being here today; thank you!

Was this post helpful? If so, please give it a share (that would make my day EVEN more).

And if you don’t want to forget it, pin it!📌😊

Print

Pumpkin Banana Pancakes – Printable Recipe 📒

Indulge in the perfect blend of autumn flavors with Pumpkin Banana Pancakes. This fluffy treat features the warmth of pumpkin, the sweetness of ripe bananas, and a hint of spice. Ideal for a cozy fall breakfast or a wholesome option for baby-led weaning, these pancakes offer a delicious fusion of nutritional goodness and scrumptious taste. Enjoy a stack of these pancakes, customized with optional ingredients to suit you or your little one’s palate!🎃🥞

  • Author: Lindsey Kovach
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop or Griddle
  • Cuisine: American

Ingredients

Scale
  • 1 egg
  • 2 tablespoons butter
  • 1/2 ripe banana
  • 1 cup Trader Joe’s Pumpkin Pancake Waffle Mix
  • 3/4 cup milk

Instructions

  1. Preheat Your Pan: Set your pan to medium heat on the stove or griddle, reaching a temperature of around 350 degrees.
  2. Mix Wet Ingredients: In a large bowl, combine the egg, melted butter, and milk.  I prefer whole milk because the added fat makes fluffier pancakes.
  3. Incorporate Dry Ingredients: Add Trader Joe’s Pumpkin Pancake Waffle Mix to the wet ingredients, stirring until the lumps disappear.
  4. Mash and Mix Banana: In a separate bowl, finely mash the ripe banana and combine it with the pancake mixture. Stir until smooth; it’s okay if there are tiny lumps.
  5. Adjust Consistency: If the mixture thickens, add a dash of milk to achieve the desired consistency.
  6. Cook and Flip: Pour about ¼ cup of batter onto the heated pan. After about 1-2 minutes, when it starts to bubble, flip the pancake. It should be lightly brown on both sides when done.  Use a nonstick skillet or drizzle oil onto the pan to prevent the pancakes from sticking. I prefer to use organic coconut oil or canola oil.
  7. Serve: These pancakes are fantastic on their own but try them with fresh fruit like raspberries or banana slices for an extra burst of flavor.

If you are strictly making this as a baby-led weaning treat, here’s a tip to soften the pancakes even MORE…put a drizzle of maple syrup on them! My favorite syrups to use are pure maple syrup or Log Cabin Original. 

Notes

No need to harp on this one, but always supervise your little one while eating. 😊

Did you make this recipe?

Share a photo and tag me — I can’t wait to see you’re yummy creation!

Similar Posts

Leave a Reply