Baby Pumpkin Pancakes (No Eggs, No Dairy)
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These Baby Pumpkin Pancakes are the easiest baby-led weaning pumpkin recipe to introduce solid food and pumpkin to little ones.
This baby-led weaning pancake recipe is also egg-free, dairy-free, and therefore, perfect for vegan babies!
What Are BLW Pancakes?
Baby-Led Weaning Pancakes are simple pancakes made with very basic and unrefined ingredients used to introduce foods like pumpkin to babies and toddlers.
These baby pumpkin pancakes are made with wholesome ingredients for an allergy-friendly recipe.
How To Make Baby Pumpkin Pancakes
It’s so easy to make your own baby pumpkin pancakes at home with only a few ingredients. All you need are:
Ingredients
- Pumpkin puree – you can use my baby pumpkin puree recipe if you like. This recipe also works to make sweet potato baby pancakes as well. To do so, swap the amount of pumpkin puree for the same amount of homemade orange sweet potato puree. Learn how to make your own pumpkin puree.
- Milk of choice – you can use any milk. I love coconut milk or almond milk, but if you are breastfeeding, your breastmilk is a great option.
- Melted coconut oil
- Vanilla extract
- All-purpose flour – or spelt flour or white whole wheat flour. If you are after a gluten-free alternative, try a gluten-free flour blend that contains added gums like Bob Red Mill’s 1:1 baking flour.
- Baking powder – optional only if you like the pumpkin pancakes fluffy.
Instructions
First, make sure you are having some pumpkin puree on hand. You can use:
- Canned pumpkin puree – a baby can or pouches are perfect for it.
- Homemade pumpkin puree – follow my pumpkin puree baby recipe here if needed
First, in a medium-size bowl, whisk the wet ingredients together: pumpkin puree, milk of choice – I love almond milk, vanilla extract, and melted coconut oil.
Finally, whisk in flour and baking powder until a slightly thick batter forms with a lovely orange color shade.
Cooking The Pancakes
Slightly oil a pancake griddle with oil spray. I am using a homemade oil spray bottle filled with avocado oil because it resists well to high temperatures, but coconut oil is also great.
You can rub solid coconut oil on the griddle or non-stick pancake pan using a piece of absorbent paper.
Heat griddle on medium heat and spoon one tablespoon of batter per pancake to make hand-sized pancakes that babies can hold easily.
Cook for 2-3 minutes or until dry on the edges. Then, slide a spatula under the pancake and flip to the other side.
Keep cooking for about 30 seconds to 1 minute until just set.
Cool down on a wire rack before offering it as finger food for kids.
Storage
You can store these baby pumpkin pancakes in the fridge for up to 3 days. Another option is to freeze the cooked pumpkin baby pancakes in zip-lock bags.
Thaw the baby pancakes at room temperature for at least 3 hours before offering them to the kids.
Toppings
As your baby grows, add some toppings to these pumpkin pancakes to introduce new flavors and textures. Great ideas are:
- Baby chia seed jam – my recipe is fully sugar-free for babies under 1 year old.
- Peanut butter
- Almond butter
Frequently asked Questions
Can Babies Have Pumpkin Pancakes?
Pumpkin pancakes are safe to introduce as baby-led weaning from 6 months of age. They are made with only 5 wholesome ingredients.
Can I add cinnamon to the batter?
Yes and no! It depends on the age of your baby because some kids can have an allergy to cinnamon, always ask your GP for recommendations if unsure.
It will however add the most delicious flavor to the pancakes.
Other ideas to flavor the pancakes for older kids are to add 1-2 teaspoons of sweetener in the batter like these unrefined sugar options:
- Coconut sugar
- Unrefined cane sugar
- Maple syrup
More Baby-Led Weaning Recipes
I have so many other baby-led weaning recipes that you can try with your little one. Below are my favorites for you to try.
Made these baby pumpkin pancakes? Share a review or comment below,
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Baby Pumpkin Pancakes
Ingredients
- ¼ cup Pumpkin Puree - homemade or pure puree from baby food pouches/cans
- ½ cup Milk of Choice - can be breastmilk or almond/coconut milk for dairy-free
- 2 teaspoons Melted Coconut Oil - or canola oil
- 1 teaspoon Vanilla Extract
- ½ cup All-Purpose Flour - or white whole-wheat flour or spelt
Optional – for fluffier pancakes
- 1 teaspoon Baking Powder
Instructions
- In a mixing bowl, whisk pumpkin puree, milk of choice, oil, and vanilla.
- Stir in flour and baking powder if used – highly recommended for fluffy pancakes!
- Slightly grease a pancake griddle with melted coconut oil.
- Warm pancake griddle to medium heat and spoon one or two tablespoons of batter per pancake.
- Cook 1-2 minutes on one side or until sides are dry, then flip and cook on the other side for 1 minute until pancakes are fluffy and golden.
Storage
- Store the pancakes in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before eating.
Can I use Organic canned pumpkin for these?
Yes sure!
Should the inside be sticky? Mine don’t seem to get “dry” like a regular pancake. I’m afraid they aren’t cooked through but I cooked them a lot longer than you said in the instructions.
The inside should be slightly moist but not sticky.
The cooking time of course depends on how hot your pan is and how thick the pancakes are.
Try more heat next time!
Thank u