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Pumpkin banana waffles

Pumpkin banana waffles bring out the best in Fall, from The Perfect Pantry.

When our friends Mary and Michael took us to Arthur & Pat's, their favorite beach-side breakfast place, a couple of weeks ago, my husband Ted ordered pumpkin banana pancakes that disappeared before I had a chance to taste them (how's that for a recommendation?). So, when he suggested waffles with the same flavors, we made a batter, and tasted, and added, and tasted, and added, until we got as close as we could to the pancakes Ted remembered.

Afterwards, though the waffles were so very good, I realized what was missing: the sea air. Everything tastes better when you're near the water, but I promise that, even inland, you'll fall hard for these waffles. Don't forget to freeze a few to pop in the toaster for afternoon snacks.

Pumpkin banana waffles, topped with maple syrup.

Pumpkin banana waffles

From the pantry, you'll need: all-purpose unbleached flour, white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ground cloves, eggs, honey, brown sugar, pure vanilla extract, cooking spray.

Adapted from this recipe for wheat pumpkin banana pancakes on Apple Crumbles. Makes 10 large waffles (serves 5).


3/4 cup all-purpose unbleached flour
3/4 cup white whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
2 large eggs
1 small very ripe banana, mashed
1/2 cup canned pumpkin purée
1 Tbsp honey
1/4 cup brown sugar
1 tsp pure vanilla extract
1 cup milk (any type; I use skim milk)
Cooking spray


Spray a waffle maker or panini press with cooking spray, and preheat to 400°F.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

In a large glass measuring cup or another mixing bowl, whisk together the eggs, banana, pumpkin, honey, sugar, vanilla and milk, until the mixture is fairly smooth and well combined. Pour into the flour mixture, and stir until all of the ingredients are incorporated.

When the waffle maker is hot, pour on as much of the batter as the manufaturer recommends (for my waffle maker, it's 1-1/4 cups, which makes 4 waffles). Close the lid, and cook for 3-5 minutes, depending on how crispy you like your waffles. (We cooked ours for 3-1/2 minutes.) Repeat with remaining batter.

Serve hot. Or, allow to cool completely, and freeze the waffles in zip-lock bags. Pop them in the toaster to reheat.

[Printer-friendly recipe.]

More waffles:
Gingerbread waffles, from The Perfect Pantry
Rosemary-parmesan sweet potato waffles, from The Perfect Pantry
Caramelized banana waffles, from Cooking On the Side
Honey cinnamon whole wheat waffles, from Andrea Meyers

Pumpkin banana waffles for breakfast!

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


How to make a dessert or breakfast (sorry, waffles to me are dessert) ooze with autumn? Pumpkin! The added banana is intriguing but the pumpkin makes me want a stack now. Perfect with maple syrup. Oh how I love autumn.

I've never thought of pumpkin and banana as a combo, but it sounds great. I've got two cans of pumpkin, and I've been itching to make something. Waffles are kind of a perfect solution for someone not willing to commit to an afternoon of baking ...

Jamie, I think the best use of these waffles in our house was as my husband's afternoon snack. He froze a few, then reheated in the toaster. I love autumn, too, especially here in Apple Valley.

TW, the combo was great. I might try another version with molasses to make them even sweeter, for my husband who has a sweet tooth.

Hi Lydia, As I shared on Facebook, I just made a gluten-free, dairy-free version (with another slight change) of these waffles for our late breakfast (brunch?). Amazingly good!!! Mine came out a little soft for photos, so I'll have to try one more version before I share. ;-) Thank you so much, dear!!! This recipe is a keeper for sure. Can't wait to make it for guests in the future. :-)


Dear Lydia, Wonderful breakfast for the holiday season.
I am new to your delicious blog.
I hope that you will visit my blog too. Thank you and blessings,Catherine

Oh my, they sound so delicious!

Shirley, can't wait to hear how you're adapting these waffles for gluten-free. I need to learn more about g-free baking.

Catherine, glad you found your way here!

Kalyn, I have to admit that, even though I don't have much of a sweet tooth, I thought these were really good.

I really wish I had a waffle iron so I could try these Lydia - I love the idea of banana and pumpkin all in one.

How perfect! I grow both bananas and pumpkins in my yard - I love the idea of using both in the same recipe! (never mind that my freezer is bursting with both!)

Jeanette, I have waffle plates for my panini press -- so handy!

Amy, where do you live that you can grow both pumpkins and bananas? Our New England weather is too cold for bananas, but we can get them year-round in the markets.

Pumpkin and banana - a match made in heaven!

Donna, I couldn't agree more!

I made these for my kids this morning. Super easy recipe and scrumptious. They absolutely *loved* them. Thank you for sharing the recipe!

I have adapted this with spelt and 1/2 and 1/2 spelt and kamut with great results. The most recent batch my son put extra baking powder and I added an extra egg. I had not cinnamon and substituted allspice with good results. We are dairy free and used a diluted (4 cans water to 1 can) coconut milk. We only used home cooked pumpkin, which was a bit drier. Also we used sweet potato one time and that was YUM! We never used any of the sweeteners and still loved the flavor! We enjoy adding blueberries and they are also delicious with apple sauce or apple butter on top! Enjoy! Here we go a waffling among the leaves so green!

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