These pumpkin pancakes for baby and toddler are made with healthy ingredients like oats, whole wheat flour and pumpkin puree, and have no added sugar. They are great for baby led weaning, and delicious for the whole family!
Pancakes are a great food to have on hand for little eaters because of their soft texture and flat shape. They also offer an opportunity to pack in more nutrients by making the batter with wholesome ingredients and topping them with a nutrient dense spread. These pumpkin pancakes with warm fall spices are healthy and delicious, not only for baby led weaning babies and toddlers, but for the whole family, too!
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Why You'll Love These Pancakes
These pumpkin pancakes made with canned pumpkin puree are easy to whip up ahead of time with pantry staples and keep on hand for quick weekday breakfasts in the fall, but they also make a delicious weekend breakfast that the whole family will love! I like to make a big batch on a Saturday and have leftovers to use for the kids throughout the week.
They are also much more nutrient dense than your average pancake, made with whole wheat flour, oats, and pumpkin puree. They have no added sugar, so you can feel good feeding them to your littlest ones - the texture is great for BLW, babies in the finger food stage, and toddlers.
Ingredients
- Whole wheat flour - you can also use all-purpose flour
- Quick oats - if you don't have quick or instant oats, you can use rolled oats ground in the blender or food processor
- Pumpkin pie spice - or use a blend of cinnamon, nutmeg and ginger if you don't have any
- Baking powder
- Canned pumpkin puree (make sure it's 100% pumpkin, not pie filling!)
- Applesauce - homemade or store bought, just make sure it's unsweetened
- Milk - you can use nondairy milk for allergies
- Eggs
- Vanilla
Step by Step Directions
For full detailed instructions, see the recipe card at the bottom of the page.
- Whisk the dry ingredients.
- Add the wet ingredients and whisk to combine. The batter will be thick.
- Pour by 2 tablespoon scoops onto a lightly greased, preheated skillet or griddle. You'll want the heat a little lower than you typically would for pancakes, about 300°F.
- Cook until edges start to dry and bottom gets golden, about 3-4 minutes. Flip and continue to cook until done, about 2-3 more minutes.
Recipe Variations
- Oats: If you don't have quick oats, you can use ½ cup rolled oats and blend them in a blender or food processor into fine crumbs.
- Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can use 2 teaspoon cinnamon, 1 teaspoon tsp nutmeg, and ½ teaspoon ground ginger.
- Diary-free: Use your favorite unsweetened non-dairy milk.
- Mix-ins for older kiddos: If you're making these for older kids or adults, feel free to mix in chocolate chips, chopped walnuts or pecans.
Storage and Reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
To reheat, you can microwave on a microwave-safe plate for 15-30 seconds, or heat in the toaster on the lowest setting, watching carefully to avoid burning or crispy pancakes! Thaw frozen pancakes in the refrigerator overnight.
How to Serve Pancakes for Baby Led Weaning
For younger BLW babies, you can cut pancakes into finger-length strips that are easier for baby to grasp, or whole. Once baby develops a pincer grasp, you can cut pancakes into bite-sized pieces and offer a baby fork for utensil practice.
I like to serve these pancakes with a no-added-sugar nutritious spread such as Greek yogurt with a sprinkle of cinnamon, almond butter, or applesauce. Round out the meal with protein-rich scrambled egg and an appropriate fruit, if you'd like!
For more recipe ideas and ways to serve pumpkin, check out: How To Serve Pumpkin For Baby Led Weaning
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
More Pancake Recipes for Baby and Toddler
- Baby Led Weaning Friendly Buttermilk Pancakes
- Sweet Potato Pancakes for Baby and Toddler
- Apple Oat Pancakes for Baby and Toddler
- Baby Cottage Cheese Oat Pancakes
- Banana Oatmeal Pancakes for Baby Led Weaning
Pumpkin Pancakes for Baby & Toddler
These pumpkin pancakes for baby and toddler are made with healthy ingredients like oats, whole wheat flour and pumpkin puree, and have no added sugar. They are great for baby led weaning, and delicious for the whole family!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 14 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 cup whole wheat flour
- ½ cup quick oats (see notes)
- 1 ¼ tsp baking powder
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup milk
- ¼ cup unsweetened applesauce, homemade or store bought
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup pure pumpkin puree
Instructions
- Heat pancake griddle or skillet to 300°F or medium-low heat.
- In a large bowl, whisk the dry ingredients.
- Add wet ingredients and whisk until just combined. The batter will be thick.
- Lightly grease heated skillet or griddle with coconut oil or butter.
- Pour about 2 tablespoon of batter onto the pan for each pancake. You may need to spread it a little. Let pancakes cook until you see bubbles forming in the batter's surface and edges start to dry, about 3-4 minutes. When the bottom is golden, flip and cook the other side until it is cooked through, 2-3 more minutes.
- Repeat with remaining batter.
- Check the temperature before serving pancakes to baby!
Notes
- Oats: If you don't have quick oats, you can use ½ cup rolled oats and blend them in a blender or food processor into fine crumbs.
- Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can use 2 teaspoon cinnamon, 1 teaspoon tsp nutmeg, and ½ teaspoon ground ginger.
- Diary-free: Use your favorite unsweetened non-dairy milk.
- The batter for these pancakes is thick, so they take a little while longer to cook than regular pancakes, and will require a slightly lower temperature to make sure they cook through without burning the outside.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- For older kiddos or grownups: Feel free to serve with maple syrup or honey, or add your favorite chopped nuts or chocolate chips to the batter!
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