These pumpkin pancakes are a total win for baby breakfasts (and honestly, the whole fam). They’re soft, fluffy, and made with just 5 simple ingredients—hello, easy! We use whole wheat flour and real pumpkin puree, and the best part? They freeze like a dream. Perfect for babies 6 months and up, especially if you’re doing Baby-Led Weaning—but don’t be surprised when your toddler steals a few too.

blue baby plate sitting on a kitchen counter with pumpkin pancakes, cut raspberries and a pear sauce for kids.
4.95 stars (56 ratings)
“The best pancakes I’ve ever made. This was a great breakfast for the whole family! ” -Mckenzie
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Kid-Favorite Pumpkin Panckes

These pumpkin pancakes are the most perfectly perfect pancakes for your little ones.

They are easy to make 🥣, easy to freeze 🥶, easy to reheat ♨️ and easy to devour 😋!

These pancakes were an instant hit with my girls! I first made them years ago on one of those crisp fall mornings filled with the chance of snow and lots of early morning energy from my toddlers. Years later, I still make them whenever the leaves turn golden and the spooky decorations come out. My oldest still loves hers with chocolate chips, while my youngest dips hers in yogurt or applesauce. I like mine served with a little whipped cream and a side of hot coffee!

#momhack – these pancakes freeze beautifully, and I recommend making a double batch so that you can serve some the morning you make them and keep some on hand for a busy morning.

Pumpkin Pancakes Video

INGREDIENTS

Ingredients for these pumpkin pancakes.

Let’s Get Cooking

Bowl of wet ingredients mixed together for pumpkin pancakes for baby.
In a medium bowl, whisk together the pumpkin puree and eggs.
Bowl of pumpkin ingredients ready to cook.
On top of the wet ingredients add in the flour, baking powder, pumpkin pie spice and salt and stir until just combined.
Cooking pumpkin pancakes on a skillet.
Heat a large non-stick skillet on medium heat, add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
5 pancakes cooking on a pan.
Serve and enjoy!

HOW TO SERVE THESE PANCAKES

I served these pancakes with a side of pear sauce, along with a few sliced raspberries. Here are some other great ways to serve these pancakes to baby:

  • Cut into long strips with a spread of peanut butter or other nut butter on top. 
  • Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks. 
  • Torn and served with a side of your favorite baby food puree or applesauce to use as a dip. 
  • Served in chunks with mashed avocado on top.
Plate of pumpkin pancakes for baby and toddler with a pear dipping sauce.

Get the recipe: The Best Pumpkin Pancakes for Baby & Toddler (Only 5 Ingredients!)

5 stars (56 ratings)
These pumpkin pancakes are a total win for baby breakfasts (and honestly, the whole fam). They’re soft, fluffy, and made with just 5 simple ingredients—hello, easy! We use whole wheat flour and real pumpkin puree, and the best part? They freeze like a dream. Perfect for babies 6 months and up, especially if you're doing Baby-Led Weaning—but don’t be surprised when your toddler steals a few too.
Yield: 12 small pancakes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Michele Olivier
Course: Baby Led Weaning
Cuisine: American
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Ingredients 

  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup white whole wheat flour (see notes)
  • 2 tsp baking powder
  • 1/2 tsp pumpkin pie spice or cinnamon optional
  • 1/8 tsp salt
  • 2-3 tbsp milk – optional (see notes)
  • cooking oil or spray

Instructions 

  • In a medium bowl, whisk together the pumpkin puree and eggs.
  • On top of the wet ingredients, add in the flour, baking powder, pumpkin pie spice and salt and gently stir until incorporated. Add in the milk, one tablespoon at a time if needed.
  • Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of the batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
  • Serve and enjoy!

Notes

Age: 6 months and up
Yield: 12-14 small pancakes
Served With: I served these pancakes with a side of pear puree and sliced raspberries.
Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour in this recipe.
Note on Milk and Pumpkin Puree: you can use homemade or store-bought pumpkin puree. If puree is too thick, you will need that extra added milk. I was using the Trader Joes pumpkin puree and it was super thick, so I ended up adding 3 tablespoons of milk to my batter. You can use any milk you prefer – regular, oat, almond, soy, etc. 
Storage: These pancakes for baby are great for make-ahead meals. Store them in an air-tight container in the fridge for 5 days. These pancakes freeze well and can be stored in the freezer for up to 3 months. You can reheat them in the microwave or in the toaster.

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