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Pumpkin Pancakes For Baby And Toddler

Pumpkin pancakes for baby and toddler with warm spices and fluffy, silver-dollar-sized rounds cooked on medium-low for no-burn success. Whisk dry, mix wet, fold smooth, then pan-fry until edges set and the centers stay tender.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

flour
  • 1 cup whole wheat or all-purpose flour
leaveners and spices
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp cinnamon mild — no added salt
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
wet ingredients
  • 0.5 cup pumpkin puree
  • 1 egg
  • 0.75 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tbsp maple syrup optional — omit for babies under 1
  • 0.5 tsp vanilla extract
serving
  • 1 thinly sliced banana
  • 0.5 tbsp maple syrup tiny drizzle for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk whole wheat or all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in a bowl until evenly combined; keep it unsalted for babies.
Mix wet ingredients
  1. Whisk pumpkin puree, egg, whole milk, melted unsalted butter, maple syrup if using, and vanilla extract until smooth.
  2. Fold the wet mixture into the dry ingredients just until smooth, stopping as soon as no dry streaks remain.
Cook the pancakes
  1. Heat a lightly greased cast iron skillet over medium-low heat to lower the risk of burning.
  2. Drop 1-2 tablespoon rounds for baby-sized portions and cook for 2 minutes, until the edges look set.
  3. Flip gently and cook for 1-2 minutes more, until both sides are golden and the centers look cooked through.
Cool and serve
  1. Cool the pancakes to room temperature before serving and cut them into appropriate sizes for baby.
  2. Serve with thinly sliced banana and a tiny drizzle of maple syrup.

Notes

Pro tip: whisk until just smooth and avoid overmixing so the pancakes stay tender for little hands. Store leftovers in the fridge up to 2 days in an airtight container; reheat gently in a toaster oven or skillet. Freezing: freeze pancakes in a single layer, then bag them for up to 2 months and reheat from frozen. If you need a dairy swap, use an equivalent unsweetened dairy-free milk and a plant-butter substitute—texture may be slightly softer.