These pumpkin pancakes are perfect for fall, filled with warm spices and cozy autumn flavors. They’re made without refined white sugar, making them a delicious, family-friendly breakfast or snack everyone can enjoy.
It’s fall again, and pumpkins are everywhere! We recently bought a little pumpkin-shaped mold for baking and wanted to make something easy with it. And what’s easier than pancakes?!
This pumpkin pancake recipe is very similar to my pumpkin spice waffle recipe, which I shared with you previously, but with slightly different quantities. Both recipes are baby-friendly and suitable for little ones following the BLW method or those who are more confident with solids.
You can serve these pancakes plain, with some fresh fruit on the side, or topped with a little applesauce or maple syrup. Enjoy!
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👩🏻🍳 Why you should try my recipe
- BLW friendly. Easy to hold with their little hands.
- Could make in the pan or bake in molds.
- Freezable for up to 2 months.
- Perfect for breakfast, as a snack or lunchboxes.
🥘 Ingredients
To make these delicious pumpkin pancakes, we are going to use all-purpose flour, baking powder, pumpkin spice, pumpkin purée, milk, egg, maple syrup and butter.
- Flour: I’m using all-purpose flour and baking powder as a rising agent. You could also whole wheat flour if you prefer.
- Pumpkin spice: You can use store-bought pumpkin spice or make your own by mixing 1 teaspoon of ground cinnamon, ½ teaspoon of ginger powder, ¼ teaspoon of ground nutmeg and ¼ teaspoon of ground cloves.
- Pumpkin purée: You could use homemade or store-bought one.
- Maple Syrup: For sweetness, I like to use a little bit of maple syrup. You could leave it out or use half the portion if you prefer.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start by mixing all the wet ingredients in a bowl. I add the egg, milk, pumpkin purée, maple syrup, and melted butter, then whisk everything together until well combined.
02. Next, I add the dry ingredients: flour, baking powder, and pumpkin spice. If you don't have pumpkin spice, you could use your own mix of fall spices like cinnamon, cloves, ginger and nutmeg.
03. I gently mix everything together until the flour is just incorporated, being careful not to overmix the batter.
04. If you have a baking mold, you can pour the batter into the mold and bake the pancakes in the oven at 375°F (190°C) for 13–15 minutes. They should feel lightly firm to the touch when pressed on top.
05. If you’re cooking the pancakes on the stovetop, heat a pan over medium heat and add about ¼ cup of batter for each pancake.
06. Cook for a couple of minutes, until small bubbles start to appear on the surface, then flip and cook for another couple of minutes on the other side, until golden and cooked through.
🍽 Serving Suggestions
Babies under 12months: For younger little ones, you could serve them with some fruits on the side, some applesauce or yogurt with a sprinkle of cinnamon and blueberries on top.
Older kids and adults: For older kids and adults, you could serve them with some maple syrup or honey, fruits, applesauce or any other of your favorite pancake toppings.
🧰 Storage
You can store any leftover pumpkin pancakes in an airtight container in the refrigerator for 1–2 days. Reheat them in a pan or microwave until warmed through.
These pancakes are also freezer-friendly and can be frozen for up to 2 months. Place a piece of parchment paper between each pancake so you can easily remove individual portions. Let them thaw in the refrigerator for a few hours before reheating.
❓ FAQ
You could use a combination of ground cinnamon, cloves, nutmeg and ginger.
If you tried my pumpkin pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Pumpkin Pancakes (BLW friendly)
Ingredients
- 1 egg
- 1 cup milk
- ¼ cup maple syrup
- ½ cup pumpkin purée
- 2 tablespoons unsalted butter (melted)
- 1 ½ cups all-purpose flour (200gr)
- 2 ½ teaspoons baking powder
- 1 teaspoon pumpkin spice
Instructions
- In a bowl, mix the egg, milk, pumpkin puree, maple syrup and melted butter.
- Add the flour, baking powder and pumpkin spice. Mix lightly until all combined.
- For baking: Add the batter to molds and bake for 13-15 minutes in a preheated oven to 375℉ / 190℃.
- For stovetop cooking: Heat a pan over medium heat. Add about ¼ cup of batter for each pancake and cook for a couple of minutes, until small bubbles start to appear on the surface. Flip and cook for another couple of minutes on the other side, until cooked through.
Notes
- You could use store-bought pumpkin spice or make your own by mixing 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves and ¼ teaspoon of ground nutmeg.
- Freezable for up to 2 months.
Nutrition
🥣 More to try
If you liked my pumpkin pancakes, you should try some of these recipes too:
Julia Droulia
Thank you for coming to the comment section. Here, you can leave me your feedback with a star rating; readers, like yourself can find comments helpful when they consider making one of my recipes. I hope you love this one as much as we do