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–+ servings

Fluffy Baby Pumpkin Pancakes

These allergy-friendly baby pumpkin pancakes are egg-free, dairy-free, and deliciously soft, making them a perfect baby-led weaning breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast, Snacks
Cuisine: American
Calories: 30
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1/4 cup pumpkin puree 60 ml; canned or homemade pure pumpkin puree
  • 1/2 cup unsweetened almond milk 120 ml; any plant-based milk works
  • 2 teaspoons melted coconut oil plus a little extra for greasing the pan
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour 60 g; whole wheat or spelt flour also work
Optional for Fluffier Pancakes
  • 1 teaspoon baking powder optional; helps the pancakes puff up

Method
 

Cooking
  1. In a mixing bowl, whisk together the pumpkin puree, plant-based milk, melted coconut oil, and vanilla extract until smooth.
  2. 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.
  3. Lightly grease a griddle or nonstick skillet with a little melted coconut oil.
  4. Warm the griddle over medium heat and spoon 1 to 2 tablespoons of batter onto the hot surface for each pancake.
  5. 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.
Storage
  1. 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

Calories: 30kcalCarbohydrates: 4.5gProtein: 0.6gFat: 1gSaturated Fat: 0.7gSodium: 37mgFiber: 0.3gSugar: 0.3g

Notes

For the fluffiest results, use the baking powder and do not overmix the batter; a few lumps are fine.
Use whole wheat or spelt flour instead of all-purpose for a heartier texture, or a 1-to-1 gluten-free blend for a gluten-free version.
If your pancake batter seems too thick, add an extra tablespoon of plant-based milk; if it looks too thin, add a little more flour.
Cook over medium heat: too high will brown the outside before the center cooks, and too low will make the pancakes dry.
Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a zip-top bag; thaw overnight in the fridge.
Serve with a drizzle of maple syrup, a spoonful of unsweetened applesauce, or a dollop of coconut yogurt for older babies and toddlers.
These pancakes are very mild and lightly sweet, so they pair well with fruit puree or mashed banana for extra flavor.

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