Toddler pumpkin and banana egg pancakes

These little pumpkin and banana egg pancakes are simple to make and perfect for a toddler finger food. They are soft for eating whole and can be cut into strips or into bites as well.   

Around the web, banana egg "pancakes" are a very popular baby/toddler food. I always see moms recommending them in groups and such. I have no idea where they originated, but they are a great idea - easy, simple, and the kids seem to enjoy them. 

I like adding pumpkin puree (or squash or sweet potato) to these pancakes too. It adds a little boost of color and flavor. It's a great way to use up some leftover puree you may have around, or pumpkin puree from a can.

The recipe comes together easily. You simply mash a ripe banana with a fork, stir in the other ingredients, and then cook in a skillet or on a griddle like you would any pancakes.

Another ingredient I like to add to these pancakes is cinnamon. Adding a little bit of spices to foods early is something that I've done with my kids to get them used to the strong and different flavors. 

I don't add spices all the time because I do want them to know the "real" flavor of vegetables and fruits, too. But adding a bit of spice to something like this is a great way to begin to introduce them to little ones.

I used cinnamon, but nutmeg, a pinch of ginger, cardamom, and others would all be great to use here. Or, use a bit of pumpkin pie or apple pie spice mix for a combination of spice flavors.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

Yield: 2-4 servings (about 12 little pancakes)

Author: Amy (Savory Moments)

Toddler Pumpkin and Banana Egg Pancakes

These little pumpkin and banana egg pancakes are simple to make and perfect for a toddler finger food. They are soft for eating whole and can be cut into strips or into bites as well.

Ingredients

• 1 medium ripe banana
• 1/4 cup pumpkin puree (canned plain pumpkin)
• 2 large eggs
• 1/4 teaspoon cinnamon
• butter/olive oil, for cooking

Instructions

1. Mash the banana in a medium bowl with a fork. Beat in the pumpkin, eggs, and cinnamon until combined.
2. Heat a skillet or non-stick pan over medium heat. Grease with butter/olive oil. Pour the mixture about 2 tablespoons at a time into the pan leaving about one-inch between each pancake.
3. Flip when small bubbles form and it is golden. Cook until the second side is golden and the eggs are cooked through. Repeat until all batter is used.
4. Serve when cooled. Serve whole or broken into smaller pieces.

Recommended Products:

Large Waterproof Toddler Bibs

Did you make this recipe?

Tag @savory_moments on instagram and hashtag it #savorymoments

 

I hope you give these toddler pumpkin and banana egg pancakes a try! Let me know in the comments below.

 

Don't forget to follow me on Instagram, Facebook, and Pinterest!

 

 

This recipe was first published in 2017 and has been updated in 2021 with new text, a recipe card, and more to improve reader experience.

 

Check out these other baby and toddler food recipes:

Slow Cooker Cinnamon Carrot Applesauce

 

Toddler Turkey, Carrot, & Apple Meatballs

 

Homemade Baby Food Purees (Basic)  

Applesauce Barley Infant Cereal Mini Muffins