Tender fluffy pumpkin pancakes made with pumpkin puree, with a subtle pumpkin spice flavor. Serve for babies 6 months and older, perfect for baby led weaning too!
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.
Notes
If the batter it's too thick (although it should be thick) use 1-2 tablespoons of liquid (water or milk) to thin it out a bit.
For gluten free pumpkin pancakes use a gluten free flour mix. Oat flour, buckwheat flour or sorghum flour would also work. You can also use a white whole wheat flour, it has the same nutritional content as whole wheat flour but creates a lighter pancake.
Nutrition
Serving: 1pancakeCalories: 59kcal
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