These Pumpkin Pancakes for baby are perfectly soft and fluffy, plus they only require 5-ingredients to make!
Servings: 12 small pancakes
- 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
In a medium bowl, whisk together the pumpkin puree and eggs.
On top of the wet ingredients, add in the flour, baking soda, 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!
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.