Pumpkin Pancakes for Baby are perfectly soft and fluffy, plus they only require 5-ingredients to make! These pancakes are super easy to make and are made with whole wheat flour, pumpkin puree and are freezer-friendly. Perfect for 6+ months and Baby-Led Weaning, but toddlers and kids will also love these delicious 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 😋!
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
- 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
Let’s Get Cooking
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.
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.
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.
Fluffy 5-Ingredient Pumpkin Pancakes for Baby & Toddler
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!
Video
Notes
The post Fluffy 5-Ingredient Pumpkin Pancakes for Baby & Toddler appeared first on Baby Foode.