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These baby pumpkin pancakes are naturally sweetened and the perfect size and texture for babies, toddlers, and kids of all ages! Each one is soft, tender, and slightly sweet while offering plenty of fiber-rich whole grains and pumpkin to support healthy digestion and keep your little one full for hours. They’re perfect for cozy fall breakfasts!

Baby pumpkin pancakes stacked on top of one another on a polka dot plate.

Baby Pumpkin Pancakes 

Oats, pumpkins, and eggs are some of the best first foods for babies and they’re a match made in heaven in these super-easy and healthy pumpkin pancakes! This is a blender pancake recipe, so no whisking is involved. Just toss everything into the blender, blitz it up, then griddle and serve.

It’s so quick, even on a busy morning, and makes plenty for leftovers. Although this recipe is ideal for babies starting to eat solid foods, it’s a hit with the whole family!

For more tasty pumpkin recipes, try out these Pumpkin Oat Waffles and Banana Pumpkin Bars too!

Pumpkin pancakes cooking in a pan.

Why We Love This Recipe

  • Super easy recipe comes together almost instantly in the blender
  • Formulated by a Registered Dietitian to support your baby’s nutritional needs
  • Warm, cozy flavor thanks to the dates, cinnamon, and real pumpkin
  • Great source of soluble fiber to keep little ones full for hours
  • Baby pumpkin pancakes are the perfect size for small hands to hold 
  • Sweet enough to serve without maple syrup!

Ingredient Notes

Individually portioned ingredients for the baby pumpkin pancakes.
  • Oats: Either old-fashioned rolled or quick oats will work well here. 
  • Eggs: To bind the batter together and add healthy fats and protein. 
  • Whole milk: Babies need quite a bit of fat, so stick with whole milk.
  • Pitted dates: These add a rich, warm flavor while also sweetening the pancakes and offering extra fiber. 
  • Pure pumpkin puree: Use canned pumpkin purée or roast fresh pumpkin, then puree the flesh until smooth. Pumpkin is high in Vitamin A, which supports immune function and eye health, and is a great source of fiber. 
  • Vanilla extract: Or almond extract.
  • Baking powder: To help make the pancakes more fluffy.
  • Ground cinnamon: For a little warmth. Feel free to use pumpkin pie spice instead. 

Step-by-Step Instructions

  1. Soak the dates in a bowl of boiling hot water for 5-10 minutes to soften
  2. Meanwhile blend oats until a flour-like consistency is achieved. Set blended oats aside in a bowl.
  3. Next, add the soaked dates into the blender with the eggs and milk. Blend until dates are fully broken down and no more chunks remain.
  4. Add the blended oats back into the blender along with the pumpkin puree, vanilla, baking powder, and cinnamon. Blend until smooth. 
  5. Preheat griddle or non-stick frying pan to medium heat. Spray with cooking spray or use a bit of coconut oil. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
  6. Cook for 2-3 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side. If the pancakes are browning too quickly, turn down the heat. Serve warm as is or along with applesauce, a thin layer of nut butter or other desired toppings.
Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

  • Let the batter sit for a few minutes before cooking. The oats will absorb the moisture from the batter and help thicken it up.

Recipe FAQs

When can you serve pumpkin to babies?

Pumpkin puree is a fantastic first food for babies and can be served as early as 6 months. The same goes for the other ingredients in this pumpkin pancake recipe, including the oats, eggs, and dates.

Just be sure to adjust how you serve them depending on fine motor development. For example, babies just starting to eat solid foods should be cut into 1-inch wide strips they can grasp with their hands. 

Can you make non-dairy pumpkin pancakes?

Yes, but use a higher-fat non-dairy milk without additional sweetness, like coconut milk. 

Why are my pumpkin pancakes chewy?

If your dates are too hard, they will not blend into small pieces. It’s best to soak them in hot water for at least 5 minutes to help them soften up. You should also let the batter rest for a few minutes so the oats can absorb the milk and eggs. 

Storage Guidelines

  • To refrigerate: Store leftover pancakes in an airtight container in the fridge for 3-4 days. 
  • To freeze: For longer storage, spread the pancakes in a single layer on a baking sheet then freeze solid. Stack them, placing a piece of parchment paper between each one, then freeze in a freezer bag for up to 3 months. 
  • To reheat: I prefer to microwave leftover pumpkin pancakes for 30 seconds to 1 minute or pop them in the toaster oven or air fryer to warm up. 
A plate of pumpkin pancakes on a decorative plate on the table.

Serving Suggestions

Since these baby pancakes are already a little sweet on their own, I prefer to serve them with less-sweet toppings, like:

  • Warm peanut butter (spread thinly over top)
  • Unsweetened applesauce (check out this post on how to make applesauce from whole apples)
  • Vanilla or unsweetened Greek yogurt
  • Whipped cream cheese
  • Sliced bananas

Learn how to cut pancakes for babies depending on their different stages of fine motor development. 

Recipe Variations

  • Use different types of squash: Pumpkin puree is interchangeable with sweet potato puree, or you can roast and blend your favorite winter squashes! Butternut squash is a natural choice that works well with the same flavor profiles.
  • Make shapes: For older kids, try making the pancakes into different shapes or use cookie cutters to make them more fun. Once cooked, simply use your favorite seasonal cookie cutters to cut out stars, leaves, or even little pumpkins. So cute!
  • Add some mix-ins: This is more appropriate for older kids, but you can certainly sprinkle mini chocolate chips or small pieces of chopped walnuts or pecans for extra flavor and texture. 
A stack of mini pumpkin pancakes on a polka dot plate next to a fork.

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A stack of mini pumpkin pancakes on a polka dot plate.
Recipe
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Baby Pumpkin Pancakes

Created by Elysia Cartlidge
Servings: 12 mini pancakes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
These mini pumpkin pancakes are naturally sweetened, gluten-free, and the perfect size for babies, toddlers, and kids of all ages! Each one is soft, tender, and slightly sweet while offering plenty of fiber-rich whole grains and pumpkin to support healthy digestion and keep your little one full for hours. They're perfect for cozy fall breakfasts!

Ingredients
 

  • 1/2 cup uncooked oats (rolled or quick)
  • 2 eggs
  • 1/4 cup whole milk
  • 1/4 cup pitted dates
  • 1/2 cup pure pumpkin puree (can use canned or fresh)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Soak the dates in a bowl of boiling hot water for 5-10 minutes to soften.
  • Meanwhile blend oats until a flour-like consistency is achieved. Set blended oats aside in a bowl.
  • Next, add the soaked dates into the blender with the eggs and milk. Blend until dates are fully broken down and no more chunks remain.
  • Add the blended oats back into the blender along with the pumpkin puree, vanilla, baking powder, and cinnamon. Blend until smooth. 
  • Preheat griddle or non-stick frying pan to medium heat. Spray with cooking spray or use a bit of oil. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
  • Cook for 2-3 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side. If the pancakes are browning too quickly, turn down the heat. Serve warm as is or along with applesauce, a thin layer of nut butter or other desired toppings.

Notes

  • To soften the dates, I’ll usually just boil some water in my kettle and pour it over the dates in a bowl. Let them sit for several minutes. 
  • Let the batter sit for a few minutes before cooking. The oats will absorb the moisture from the batter and help thicken it up.

Nutrition

Calories: 40kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 48mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.637IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 0.5mg
A stack of mini pumpkin pancakes on a polka dot plate.

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