Go Back

Pumpkin Pancakes for Baby and Toddler

Pumpkin pancakes for baby and toddler made with a warm cinnamon-spiced batter and golden, silver-dollar sized rounds. Fluffy, gentle pancakes cooked on medium-low until the edges set, then flipped for tender tops.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup flour Whole wheat or all-purpose flour.
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp cinnamon Mild — no added salt for babies.
  • 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 banana Thinly sliced and served with a tiny drizzle of maple syrup.

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in a bowl; keep it unsalted for babies.
Mix wet ingredients
  1. Whisk pumpkin puree, egg, whole milk, melted butter, maple syrup if using, and vanilla extract until smooth.
Combine batter
  1. Fold wet mixture into dry mixture just until smooth, with no dry flour streaks.
Cook the pancakes
  1. Heat a lightly greased skillet over medium-low heat to help prevent burning.
  2. Drop 1 to 2 tablespoon rounds of batter for baby-sized portions and cook for 2 minutes, until the edges look set and bubbles appear near the surface.
  3. Flip gently and cook for 1 to 2 minutes more, until the second side is golden.
Cool and serve
  1. Cool the pancakes to room temperature before serving, then cut into appropriate sizes for baby; serve with thinly sliced banana and a tiny drizzle of maple syrup.

Notes

Pro tip: rest the batter for 2–3 minutes only if it looks very thick—this helps it spread into round, silver-dollar shapes without overmixing. Refrigerate in an airtight container up to 3 days; rewarm gently in a skillet or microwave until just warm. Freezing: yes, freeze pancakes layered with parchment for up to 2 months and reheat from frozen. Dietary swap: use lactose-free whole milk if needed (texture remains similar).