June 7, 2017

Toddler pumpkin and banana egg pancakes

Stack of 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.

Pancake on a high chair tray with a toddler hand picking at the pancake.

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.

Toddler feeding themselves a pumpkin and banana egg pancake.

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Yield: 2-4 servings (about 12 little pancakes)
Author: Amy (Savory Moments)
Toddler Pumpkin and Banana Egg Pancakes

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.


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


  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.

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Finished pumpkin and banana egg pancakes on a plate with toddler fork.
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:



  1. They are great for any pancake lover!

  2. Those pancakes are wonderful! SO cute. As are the toddlers. :-)

  3. great idea! i haven't made the banana pancakes yet but now i want to try your version. i'm loving the stage we're in now...at 13 months, our little man can eat just about anything i'd normally make with maybe a few modifications. we had chicken & refried bean burritos last night and he just ate the filling with his hands and had the tortilla on the side. so easy!

  4. chubby cheeks! :)
    this is a wonderful idea for toddler food--easy to eat and nutritious! bookmarking for future reference. :)


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