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Pumpkin Banana Pancakes

Rated as 5 out of 5 Stars

"These pumpkin and banana pancakes were inspired by getting more goodies into the bellies of my family. Easy to make and delicious!"
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20 m servings 266
Original recipe yields 4 servings (8 to 10 pancakes)


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  1. Sift all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon together in a bowl. Set aside.
  2. Mix milk, pumpkin, banana, oil, and egg together in another bowl; add flour mixture. Mix just to moisten.
  3. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 266 calories; 9.5 40.1 7.3 50 609 Full nutrition

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12.23.19 The mashed ripe banana brings good moisture and tenderness to the pancakes, and the flavor is split fairly evenly between the pumpkin and banana. After you’ve made pancakes for quite ...