Pumpkin Baby Pancakes Recipe
These Pumpkin Baby Pancakes are perfect for babies, toddlers, and even parents! Made without butter, milk, or sugar, they use pumpkin puree and eggs for a naturally fluffy, nutritious bite — ideal for baby-led weaning or first finger foods. Whether you’re serving them for breakfast, dinner, or freezing a batch for busy mornings or daycare, this easy pancake recipe is a family favorite that everyone can enjoy!
Servings 18 baby pancakes
Ingredients
- 1/4 cup all purpose flour
- 1/4 cup quick oats
- 1/2 cup pumpkin puree
- 2 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Add all of the ingredient to a bowl and stir with a spoon until well mixed.
- Spray pan or griddle with cooking spray and put on medium high heat on your burner. Once heated, add small drops of pancake batter to pan - making the size pancakes you want. For baby pancakes this is usually 1/8 cup batter, for adults 1/3 cup batter.
- Cook pancakes until golden brown (about 3 minutes) and then flip to the other side.
- Allow to cool before serving to baby. Enjoy!
Video
Notes
These pancakes freeze great! Freeze leftovers.