Pumpkin Pancakes for Baby are perfectly soft and fluffy, plus they only require 5-ingredients to make! They are full of healthy ingredients, are freezer friendly as well as super easy to make. Perfect for 6+ months and Baby-Led Weaning, but toddlers and kids will also love these delicious pancakes!

Graphic for post - pumpkin pancakes for baby and toddlers - baby-led weaning. Images are of a kids panda plate filled with small pumpkin pancakes.

Pumpkin Pancakes for Baby

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 😋!

Filled with 5 wholesome ingredients, they come together in mere minutes and are perfectly spiced and flavorful without any added sugar.

REASONS TO LOVE THESE PANCAKES FOR BABY

  • great for baby-led weaning
  • toddlers and kids also love these pancakes
  • freezer-friendly
  • 5-simple ingredients
  • great for breakfast, lunch or snack
  • good source of protein
  • no added sugar
  • can be made gluten-free
  • naturally nut-free
Ingredients for these pumpkin pancakes.

INGREDIENTS

  • White Whole Wheat Flour: you can also use all-purpose, whole wheat or a one-for-one gluten-free blend if you prefer. I find the white whole wheat is a great option as it is packed with nutrients yet also makes fluffy pancakes.
  • Pumpkin Puree: you can use store-bought canned pumpkin puree or homemade pumpkin puree for this recipe.
  • Pumpkin Pie Spice or Cinnamon: you can use either of these spices in this recipe.
  • Eggs
  • Baking Powder
  • Salt
  • Milk
  • Wet ingredients in a bowl ready to mix.
  • Bowl of wet ingredients mixed together for pumpkin pancakes for baby.
  • Wet and dry ingredients in a bowl ready to be mixed to make pumpkin pancakes.
  • Bowl of pumpkin ingredients ready to cook.
  • Cooking pumpkin pancakes on a skillet.
  • 5 pancakes cooking on a pan.
  • Plate of pumpkin pancakes with a pear dipping sauce.

STEP-BY-STEP INSTRUCTIONS

  • Wet Ingredients: In a medium bowl, whisk together the pumpkin puree and eggs.
  • Dry Ingredients: on top of the wet ingredients add in the flour, baking powder, pumpkin pie spice and salt and stir until combined.
  • Cook: Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of 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.
  • Dig In: 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.

TIPS FOR MAKING THE BEST PANCAKES

  • Take care not to over mix the batter. The dry ingredients should be just combined into the wet. If you over mix the pancakes won’t be soft and fluffy.
  • Don’t have the skillet on too high a heat or the outsides will burn and the middle will still be raw.
  • You can use homemade or store-bought pumpkin puree or homemade pumpkin puree for this recipe. 

STORAGE

These pancakes for baby are great for make-ahead meals. Store them in an air-tight container in the fridge for 5 days or in the freezer for up to 2 months. You can reheat them in the microwave or in the toaster.

MORE RECIPES FOR BABY

Plate of pumpkin pancakes for baby and toddler with a pear dipping sauce.

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DID YOU MAKE THESE PUMPKIN PANCAKES FOR YOUR BABE?
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Get the recipe: Pumpkin Pancakes

5 stars (5 ratings)
These Pumpkin Pancakes for baby are perfectly soft and fluffy, plus they only require 5-ingredients to make!
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
  • 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.
    Bowl of wet ingredients mixed together for pumpkin pancakes for baby.
  • 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.
    Wet and dry ingredients in a bowl ready to be mixed to make pumpkin pancakes.
  • 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.
    Cooking pumpkin pancakes on a skillet.
  • Serve and enjoy!
    Plate of pumpkin pancakes with a pear dipping sauce great for baby or toddler.

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.
Storage: store in an air-tight container in the fridge for 5 days or in the freezer for up to 2 months. 
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. 

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