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Pumpkin Pancakes for Baby and Toddler

Pumpkin pancakes for baby and toddler made with fluffy, silver-dollar-sized rounds and warm fall spices. Cook on medium-low until the edges set, then flip gently for tender, easy-to-hold bites.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat or all-purpose flour
  • 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) Omit for babies under 1.
  • 0.5 tsp vanilla extract
Serving
  • thinly sliced banana For serving; cut into bite-size pieces for toddlers and appropriate sizes for babies.
  • tiny drizzle of maple syrup Optional for serving.

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in a bowl until evenly combined, with no added salt for babies.
Mix wet ingredients
  1. Whisk the pumpkin puree, egg, whole milk, melted butter, maple syrup if using, and vanilla extract until smooth and well blended.
Combine batter
  1. Fold the wet mixture into the dry mixture until just combined and smooth, with no dry pockets remaining.
Cook pancakes
  1. Heat a lightly greased skillet over medium-low heat to help prevent burning.
  2. Drop 1–2 tablespoon rounds of batter into the skillet and cook for about 2 minutes, until the edges look set.
  3. Flip gently and cook for 1–2 minutes more, until cooked through and lightly golden.
Cool and serve
  1. Cool the pancakes to room temperature before serving, then cut into appropriate sizes for baby and offer as bite-size pieces.

Notes

Pro tip: medium-low heat helps the pumpkin batter cook through without browning too quickly—wait for edge setting before flipping. Store cooked pancakes covered in the fridge up to 3 days; freeze in a single layer, then bag, up to 2 months and reheat in a toaster or warm skillet. For babies under 1, omit maple syrup (and consider serving with fruit only).