These Pumpkin Pancakes are a total breakfast win for babies, toddlers, kids, and adults alike. Made with just 5 simple ingredients and ready in 15 minutes, they’re soft, fluffy, packed with pumpkin flavor and cinnamon spice, and perfect for an easy fall breakfast. And the best part? They freeze like a dream. Hello, fall breakfast made easy!

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
Add your comment

These pumpkin pancakes are the most perfectly perfect pancakes for your little ones – especially when you’re craving all the cozy fall flavors but still need breakfast to be easy enough for a weekday morning.

They are easy to make 🥣, easy to freeze 🥶, easy to reheat ♨️, and easy to devour 😋. Basically, they check all the boxes. But the real reason I keep coming back to them? They’re light and fluffy, and the pumpkin flavor is balanced by just the right amount of cinnamon spice, because IMHO, it’s the pumpkin/cinnamon combo that can make or break a fall recipe – and this one nails it.

These pancakes were an instant hit with my kids! I first made them years ago on one of those crisp fall mornings when there was a chance of snow, the leaves were turning, and my toddlers had approximately zero chill and approximately 47 opinions about breakfast.

Years later, I still make them whenever the leaves turn golden and the spooky decorations come out. My oldest still loves theirs with chocolate chips, while my youngest dips hers in yogurt or applesauce. Same pancakes, completely different topping strategies. I like mine with a little whipped cream and a side of hot coffee – which, depending on the morning, may or may not actually be hot by the time I sit down.

That’s one of my favorite things about these pancakes: they work for the whole family, and everyone can make them their own.

#mymomhack: These pancakes freeze beautifully, so I recommend making a double batch. Serve some the morning you make them, then stash the rest in the freezer for a busy morning when Future You needs breakfast handled with approximately zero effort.

Pumpkin Pancakes Video

We’ve got hungry kids —> Let’s get cooking

Ingredients for these pumpkin pancakes.
Gather your ingredients.
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.
5 pancakes cooking on a pan.
Add a few tablespoons of batter to a hot skillet, let cook until golden-brown, flip and cook until done.
Plate of pumpkin pancakes with a pear dipping sauce great for baby or toddler.
Serve and enjoy!

Get the recipe: The Pumpkin Pancakes I’ve Been Making for Years

5 stars (56 ratings)
These Pumpkin Pancakes are a total breakfast win for babies, toddlers, kids, and adults alike. Made with just 5 simple ingredients and ready in 15 minutes, they’re soft, fluffy, packed with pumpkin flavor and cinnamon spice, and perfect for an easy fall breakfast. And the best part? They freeze like a dream. Hello, fall breakfast made easy!
Yield: 12 small pancakes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Michele Olivier
Course: Baby Led Weaning
Cuisine: American
Print Recipe Pin Recipe

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.

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Rate Recipe Pin Recipe