Name: Baby Pumpkin Pancakes (No Eggs, No Dairy)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Universal
Ingredients: 1/4 cup pumpkin puree; 1/2 cup plant-based milk or breastmilk; 2 teaspoons melted coconut oil or neutral oil; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1 teaspoon baking powder (optional, for fluffier pancakes)

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I love making these baby pumpkin pancakes because they are soft, gently sweet, and incredibly simple. I created this recipe as an easy way to introduce pumpkin during baby-led weaning using basic, allergy-friendly ingredients. I often enjoy these pancakes myself because they are comforting, light, and perfect for breakfast or snacks. Baby Pumpkin Pancakes (No Eggs, No Dairy)

Why You’ll Love This Recipe

I like this recipe because it takes only a few minutes from start to finish and uses everyday pantry staples. I appreciate how soft the texture turns out, which makes the pancakes easy to hold and chew. I also enjoy how flexible the ingredients are, allowing me to adapt the recipe based on what I have at home while keeping it vegan and dairy-free.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

¼ cup pumpkin puree
½ cup plant-based milk or breastmilk
2 teaspoons melted coconut oil or neutral oil
1 teaspoon vanilla extract
½ cup all-purpose flour
1 teaspoon baking powder (optional, for fluffier pancakes)

Directions

I begin by adding the pumpkin puree, plant-based milk, melted oil, and vanilla extract to a bowl, then I whisk everything until smooth.
I add the flour and baking powder if using, and I stir until a slightly thick batter forms.
I lightly grease a non-stick pan or griddle and heat it over medium heat.
I spoon one to two tablespoons of batter per pancake onto the pan.
I cook the pancakes for about one to two minutes until the edges look set, then I flip them and cook for another minute until lightly golden.
I let the pancakes cool slightly before serving.

Servings And Timing

I usually get about 12 small pancakes from this recipe.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I sometimes replace pumpkin puree with sweet potato, banana, or applesauce for a different flavor.
I like using whole wheat or spelt flour when I want a slightly heartier texture.
I occasionally add a small pinch of cinnamon once babies are ready for more flavor variety.

Storage/Reheating

I store the pancakes in an airtight container in the refrigerator for up to 3 days.
I often freeze them in batches and thaw them in the fridge overnight.
I reheat them gently in a pan or microwave until just warm.

FAQs

Can I make these pancakes ahead of time?

I often prepare them in advance and store them in the fridge or freezer for easy meals.

Are these pancakes suitable for baby-led weaning?

I designed this recipe to be soft and easy to hold, making it well suited for baby-led weaning.

Can I skip the baking powder?

I sometimes skip it, but I notice the pancakes are flatter and slightly denser without it.

What flour works best?

I usually use all-purpose flour, but I also like spelt or whole wheat flour for variety.

Why are the pancakes very soft inside?

I find that pumpkin keeps the pancakes moist and tender, which is completely normal.

Conclusion

I keep returning to this baby pumpkin pancake recipe because it is quick, nourishing, and dependable. I enjoy how easy it is to customize and how well it fits into everyday routines. This is one of those simple recipes I always feel good about making and sharing.