Get the recipe: Pumpkin Pancakes
These Pumpkin Pancakes for baby are perfectly soft and fluffy, plus they only require 5-ingredients to make!
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.
- 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.
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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