Easy Pumpkin Pancakes
These Easy Pumpkin Pancakes are great for babies during baby-led weaning, but my girls and I love and eat them all the time, as well. One of my favorite mom-hacks is to batch-cook pumpkin pancakes on the weekends and freeze the extra for easy, portable baby meals that you can take with you, on-the-go.
Be warned, the aroma of these pancakes is irresistible. Did you know that the smell of food alone is considered a food exposure? When frequent and provided without pressure, repeated exposure to foods helps kids become more comfortable and accepting of new flavors and textures.
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you!
Learn about the Ingredients
Pumpkin
Similar to other orange foods like sweet potatoes, pumpkin is loaded with vitamin A which helps strengthen a baby’s eyesight and immune system.
Milk
The American Academy of Pediatrics recommends whole milk for ages 12-24 months. It’s always a good idea to talk to your doctor or registered dietitian before switching to a reduced fat milk or plant-based milk. There are different things to consider, such as nutrient needs, growth trajectory, and preferences.
If you’d like more information on this growing topic, check out my blog post, “Best Milk for Kids: Choosing the Best Milk for Your Children.”
Plain full-fat yogurt
Yogurt can provide friendly bacteria to support gut health, immunity, and digestion. Choose unsweetened full-fat yogurt labeled with “live and active cultures.”
Eggs
Eggs have vitamin D which helps with proper bone development. You may also choose to buy omega-3-fortified eggs to support eye and brain development.
Butter or avocado oil
Fats are essential for babies. They help the body absorb fat-soluble vitamins including vitamins A, D, E, K, and lutein. Lutein plays an important role in the growth of a baby’s brain. Avocado oil blends very well in recipes. Much like avocado itself, avocado oil has a neutral flavor.
Looking for more recipes with avocado? Here are some easy recipes to try:
Serving Pumpkin Pancakes to Baby
For babies using a palmar grasp, offer pumpkin pancakes in strips, which are easier for them to grip and self-feed. Babies using a pincer grasp can still eat them cut into strips, or you can cut into smaller bite-sized pieces, as well.
FAQ’s
What can I use to replace eggs if my baby has an allergy? The allergy swaps listed here will help ensure you aren’t leaving out any important nutrients for your baby’s diet.
Mix 1 tablespoon of chia seeds with 3 tablespoons of water, and let it sit for 5 minutes or until the mixture forms a gel
Mix 1.5 tablespoons of water with 1.5 tablespoons of oil (such as avocado oil) and 1 teaspoon of baking powder
Mix 1 tablespoon of ground flaxseed with 2 tablespoons of warm water, and let it sit for 5 minutes until it forms a gel
Storage
Fridge
Store in an airtight container for up to 5 days.
Freezer
These pancakes can be frozen. Eat within 3 months for optimal freshness. Here’s how to freeze them:
Let pancakes completely cool.
Take out a sheet pan and add a piece of wax paper. Lay pancakes on the sheet pan. Repeat until all pancakes are on the sheet pan.
Lay the sheet pan flat in the freezer. Freeze until hard then transfer to a freezer safe bag. Label the bag with the name and date.
Pro-tip
Double this recipe and freeze some for later. You’ll be happy you did. Saving these in the freezer makes hectic mornings less hectic. Plus, it could be a healthy snack for your next “mommy” or “daddy” quiet time.
Pairings
This recipe goes well with Breakfast Egg Muffins
Pink Valentine Pancakes for Babies
Want more breakfast recipes for baby? Try these:
· Pink Valentine Pancakes for Babies
· Simply Nutritious Banana Spelt Waffles for Babies
Instructions
Step 1.
Puree all ingredients together (except oil) in a high-speed blender (affiliate link).
Step 2.
Heat butter or oil and pour batter into 3 in. circles. Flip once the edges of each pancake begin to harden.
Step 3.
Remove from heat and serve hot with maple syrup.
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!
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Easy Pumpkin Pancakes Recipe
Easy Pumpkin Pancakes
Ingredients
- 1 cup old-fashioned oats
- ½ cup pureed pumpkin, canned or fresh
- ½ cup whole cow milk or a plant-based milk alternative
- ½ cup whole milk cottage cheese (or plain, full-fat yogurt)
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- 1 tablespoon butter or avocado oil (for cooking)
- Maple syrup (optional)
Instructions
- Into the pitcher of a high-speed blender*, add all wet ingredients (except for butter or oil and syrup), then add the dry ingredients. Blend until smooth and batter-like in consistency.
- Melt butter over medium heat in a large, non-stick skillet. Working in batches, pour batter into the pan in 3-inch circles. When the sides of each pancake lift slightly and the batter begins to bubble, flip and cook until golden, then remove from heat.
- Serve warm, garnished with maple syrup.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Please be aware that this recipe contains eggs and milk.
- One of my favorite mom-hacks is to batch-cook pumpkin pancakes on the weekends and freeze the extra for easy, portable baby meals that you can take with you, on-the-go.
Nutrition Facts
Calories
190Fat
10 gSat. Fat
2 gCarbs
16 gFiber
2 gNet carbs
14 gSugar
1 gProtein
10 gSodium
234 mgCholesterol
127 mg
For a fun weekend morning activity with the kiddos, pass out some cookie cutters with each plate of pumpkin pancakes and let them go to town, cutting out cute shapes! Involving kids in meal and food prep increases the likelihood that they'll try and enjoy new, healthy foods.
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