Fluffy Baby Pumpkin Pancakes
Ingredients
Method
- In a mixing bowl, whisk together the pumpkin puree, plant-based milk, melted coconut oil, and vanilla extract until smooth.
- Add the all-purpose flour and baking powder if using, and stir just until combined. The baking powder is highly recommended for a lighter, fluffier texture.
- Lightly grease a griddle or nonstick skillet with a little melted coconut oil.
- Warm the griddle over medium heat and spoon 1 to 2 tablespoons of batter onto the hot surface for each pancake.
- Cook for 1 to 2 minutes on the first side, until the edges look dry and small bubbles form, then flip and cook on the other side for about 1 minute, until golden and puffed.
- Store the pancakes in an airtight container in the fridge for up to 3 days, or freeze them and thaw overnight in the refrigerator before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Easy Pumpkin Pancakes
Fall officially arrives in 22 days. Your kitchen can start the celebration now.
It’s Saturday morning, the kids are hungry, and your coffee went lukewarm about ten minutes ago. You want something that feels a little special but doesn’t take forever. These easy pumpkin pancakes are exactly that. They’re the lazy way to make a regular morning feel like a holiday.
When I say easy pumpkin pancakes, I mean it. I’ve made a lot of bad pancakes in my day. Flat ones. Burnt ones. Ones that stuck so bad I wanted to cry. This recipe isn’t that. This is the recipe I trust on a rushed weekend breakfast.
What makes these easy pumpkin pancakes so special:
- Fluffy and soft, even without eggs or dairy
- Lightly sweet, so everyone at the table can enjoy them
- Made with pantry staples you probably already have
- Perfect for baby-led weaning and picky kids alike
You only need six ingredients and about 20 minutes. That half-used can of pumpkin puree in the back of your fridge, the one from last Thanksgiving? This is what it’s been waiting for. You just need 1/4 cup.
And if the stores are already rolling out pumpkin spice season in August, who are we to argue? Beat the heat, head to the griddle, and enjoy fall flavor without sweating over the stove all morning.
Ingredients and Substitutions
Here’s what goes into these easy pumpkin pancakes. Nothing fancy, nothing fussy.
- Pumpkin puree: canned or homemade. Canned pumpkin is silky and consistent. I won’t apologize for using it.
- Unsweetened almond milk: any plant-based milk works. Regular milk or buttermilk works too, if dairy isn’t a concern.
- Melted coconut oil: for the batter and for the pan. It adds a faint warm sweetness that pairs beautifully with pumpkin.
- Vanilla extract: just a teaspoon to round out the flavor.
- All-purpose flour: the base. Whole wheat or spelt also shine here.
- Baking powder: optional in a pinch, but highly recommended. It’s what makes them puff.
Canned vs. Fresh Pumpkin Puree
Canned pumpkin is the shortcut that actually works. It’s cooked, pureed, and naturally thick. Fresh pumpkin is wonderful too, but you need to roast it, puree it, and drain off the extra liquid. Runny puree will make the batter thin and the pancakes flat.
Either way, these easy pumpkin pancakes will taste like fall. Just keep the puree thick, and you’re golden.
Best Flour and Milk Substitutions
Swap the all-purpose flour for whole wheat or spelt and you’ll get a heartier texture. A 1-to-1 gluten-free blend works great for a gluten-free version. For the milk, oat, soy, almond, or even a good buttermilk will all work. Keep the amounts the same, and the fluff stays.
If the batter seems too thick, add an extra tablespoon of plant-based milk. Too thin? Add a little more flour. Easy fixes, no fussing now.
How to Make Easy Pumpkin Pancakes
Well, alright, let’s get this going. The full recipe is in the recipe card up above. Here’s the walkthrough, with all my little tricks and warnings.
1. Mix the Wet Ingredients
To make easy pumpkin pancakes, start with the wet stuff. In a mixing bowl, whisk together the pumpkin puree, plant-based milk, melted coconut oil, and vanilla extract until smooth. It smells warm and gently sweet, like pumpkin waiting to be dressed up.
2. Add the Dry Ingredients
Add the flour and baking powder, then stir just until combined. Do not overmix. Lumpy batter is fluffy batter. I know it looks wrong. Trust me. Overmixed batter wakes up the gluten and turns your pancakes tough and rubbery.
3. Warm Up the Griddle
Lightly grease a griddle or nonstick skillet with a little melted coconut oil. Warm it over medium heat. Not high. Too hot and the outside browns before the center cooks. Too low and the pancakes turn out dry.
4. Cook, Flip, and Puff
Spoon 1 to 2 tablespoons of batter onto the hot surface for each pancake. Cook for 1 to 2 minutes, until the edges look dry and tiny bubbles form. Flip and cook another minute, until golden and puffed.
The first pancake is always the ugly one. That’s the chef’s tax. Eat it in the kitchen and pour yourself a proper cup of coffee.
My Best Tips for Fluffy Easy Pumpkin Pancakes
Fluffy pancakes don’t happen by accident. Here’s what I’ve learned after many, many batches in my own kitchen.
The Golden Rules
Don’t overmix. Lumpy batter is fluffy batter. Mix until it just comes together, then stop.
Use the baking powder. It’s the secret to the puff. Skip it only if you absolutely have to.
Rest the batter. Give it 5 to 10 minutes after mixing. The flour hydrates and the leavener starts working.
Keep the heat steady. Medium heat, always. Pumpkin’s natural sugars brown fast, so don’t rush it.
Also, don’t crowd the pan. Cook a few small pancakes at a time so the temperature stays even. And keep the batter thick but spoonable. That’s the sweet spot for fluffy pumpkin pancakes.
Pumpkin Pancake Variations
These easy pumpkin pancakes are perfect as written. But I love a little variety, especially on slow Sunday mornings.
- Spiced version: Stir a pinch of pumpkin pie spice or cinnamon into the dry ingredients for extra warmth. Totally optional, and the base recipe is plenty good without it.
- Chocolate chips: Fold in a small handful after mixing. The kids will go wild.
- Chopped pecans or walnuts: Sprinkle them on top of each pancake right before flipping. They stay crunchy that way instead of sinking into the batter.
- Fruit add-ins: Diced apple, mashed banana, or a spoonful of fruit puree works beautifully with the mild pumpkin flavor.
- Whole grain swap: Use whole wheat or spelt flour for a heartier, more filling pancake.
How to Store and Freeze Pumpkin Pancakes
These easy pumpkin pancakes freeze beautifully, which is great news for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Slip a piece of parchment between them so they don’t stick together.
To freeze: let the pancakes cool completely, then flash freeze them in a single layer on a baking sheet. Once they’re firm, transfer them to a labeled zip-top bag. They’ll keep for about 2 months. Thaw them overnight in the fridge before you plan to reheat.
When you’re reheating pancakes, the toaster gives you crispy edges and the oven at 350°F for 5 to 7 minutes works beautifully too. The microwave is fine in a pinch, but it makes them soft. And leftover batter keeps in the fridge overnight. Stir it once and cook it the next morning. I won’t tell anyone.
Serving Ideas for Baby-Led Weaning
These easy pumpkin pancakes are mild and lightly sweet, which makes them ideal for little ones. No surprise, they were originally designed for baby-led weaning.
- Drizzle with maple syrup for older babies and toddlers
- Serve with unsweetened applesauce for easy scooping
- Add a dollop of coconut yogurt on the side
- Mash a little banana over the top for extra flavor
- Cut the pancakes into strips so little hands can grab them easily
For a full weekend breakfast spread, pair them with fruit, yogurt, and a strong cup of coffee. Mark goes for seconds every single time, and that says a lot.
Pumpkin Pancake FAQ
By the time the equinox rolls around, these easy pumpkin pancakes will be on heavy rotation. They’re quick, forgiving, and kind to every diet at the table. Fall is coming. Get your pumpkins ready. Your kitchen will smell warm and wonderful, and if you’re like me, the stack will disappear before you even sit down.
Come and get it while it’s hot. And when you make these, and you will, save this easy pumpkin pancake recipe to your board. I want to see your stack.
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