Tender fluffy pumpkin pancakes made with pumpkin puree, with a subtle fall classic fragrance delivered by pumpkin spice. These pancakes are a sweet and cozy reminder of the season whenever you have some leftover pumpkin puree. They are great for all ages: babies, toddlers, older kids and even adults – enjoy for breakfast or as a snack.
Serve these pancakes to babies from 6 months and up – they’re just perfect if you’re starting baby led weaning or want to encourage this type of feeding.
Hot To Make
To make these pancakes for your baby you don’t need a lot of ingredients. To the pumpkin puree add the flour and egg and a few extra ingredients for flavor and for the leavening effect and the batter it’s ready for use.
You can use either canned or cooked fresh pumpkin puree. I used canned pumpkin puree from Trader Joe’s.
To make small pancaked for kid’s little fingers I used only one tablespoon of batter per pancake.
Low Heat is Key: it’s important to cook your pancakes on low to medium-low heat – if the heat is too high, the outside of your pancake will darken and burn, while the inside will still be gummy and undercooked.
Flash freeze them on a baking sheet, then transfer them to a freezer-bag for longer storage (for 2-3 months). Reheat in the toaster, in the microwave, or in the oven.
More Baby Pancakes With Fruit/ Veggie Puree
- 1/2 cup pumpkin puree (canned or fresh homemade)
- 2/3 cup all purpose flour (see notes for other flours)
- 1 tbsp melted butter (or oil)
- 1/3 tsp cinnamon
- 1/6 tsp pumpkin spice (aka all spice)
- 1 tsp baking powder (or 3/4 tsp baking soda + 1 tsp lemon juice)
- 1/2 tsp vanilla extract (optional)
For Toddlers & Older Kids
- 1/4 tsp sea salt
- 1 tbsp maple sugar (or maple syrup)
Make The Pancake Batter
- In a large bowl, combine the pumpkin puree, egg (room temperature), the melted butter and vanilla + maple syrup (if your baby is older than 12 months). Mix to combine.
- Add dry ingredients: in the same bowl, sift together the flour, baking powder and spices.
- Stir just until everything combined. The batter should look somewhat thick, the thicker it is the fluffier the pancakes will be.If your batter turned out very thick, add 1-2 tablespoons of water or milk. Some whole grain flour tends to absorb a lot of liquid.
Cook The Pumpkin Pancakes
- Heat a lightly oiled griddle or frying pan over medium-low heat. You can use ghee, coconut oil or butter as fat for frying. If you want to cook the pumpkin pancakes without oil, use a ceramic non-stick skillet.
- Scoop the batter onto the skillet, using approximately 1 tablespoons for each pancake. Spread the dough a little bit toward the edges (especially when you have a very thick batter make sure you spread it evenly).
- Brown on both sides for approximately 2 minutes and serve.
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