These Baby Pumpkin Pancakes come together in about 30 minutes and require just one bowl for a quick and easy breakfast that your family will love! With the cozy flavors of pumpkin and warming spices, these pancakes are versatile enough to switch up the ingredients based on what you have on hand.
Ingredient Breakdown
Let’s dive into what you’ll need to whip up these delectable pancakes.
- 1 cup all-purpose flour: This is your base. You can swap this for whole wheat flour if you want something a bit heartier.
- 1/2 cup pumpkin puree: Make sure to grab canned pumpkin, not pumpkin pie filling! You can also use homemade pumpkin puree if you’re feeling adventurous.
- 1 tablespoon sugar: Just a smidge to sweeten them up. You can replace this with honey, maple syrup, or coconut sugar if you’re looking to mix it up.
- 1 teaspoon baking powder: This gives your pancakes a lovely lift.
- 1/2 teaspoon baking soda: Helps the pancakes rise a bit more and makes them fluffy, who doesn’t love fluffy pancakes?
- 1/2 teaspoon cinnamon: Because cinnamon is basically the unofficial spice of fall!
- 1/4 teaspoon nutmeg: A little bit of nutmeg adds a warm, sweet flavor.
- 1/4 teaspoon salt: Just a couple pinches to balance out the sweetness.
- 1 cup milk: Feel free to use whatever milk you have on hand, dairy, almond, or oat milk work great!
- 1 large egg: Acts as a binding agent and gives the pancakes structure.
- 2 tablespoons melted butter: For richness! You can use oil if you prefer a dairy-free option.
- Cooking spray or additional butter for the pan: To ensure those pancakes don’t stick.
Making This Baby Pumpkin Pancakes
Ready to get cooking? Here’s how I like to make these baby pumpkin pancakes and they couldn’t be simpler!
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to break up any lumps, and it helps to mix the dry ingredients, bringing out the warming spices more fully.
In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter until it’s smooth and well combined. The vibrant orange of the pumpkin, seriously, it’s so pretty!
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix! It’s okay if there are a few lumps. A couple of lumps are totally fine; they’ll cook out when you make the pancakes.
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a bit of butter. You want it nice and hot, so you get those golden-brown edges!
Pour small amounts of batter onto the skillet to form your pancakes. Keeping them small helps them cook evenly. I usually do about 1/4 cup for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes on each side. Don’t rush; let them cook long enough to form a wonderful crust!
Serve warm with maple syrup, whipped cream, or your favorite toppings. I like adding a sprinkle of pecans or cranberries for a little crunch.
If you loved this Baby Pumpkin Pancakes, be sure to check out my Peanut Butter Banana Melts for Baby, my Oat Pumpkin Cookies for Babies, or my French Toast for Babies!
What Makes This Recipe Special
Quick & Easy: These pancakes come together in under 30 minutes! Seriously, it’s like a magic trick every morning.
Comfort Food: Pumpkin pancakes scream comfort food! They have that incredible, cozy flavor that instantly warms you up inside.
Customizable: The versatility of this recipe is a joy! You can add in pecans, chocolate chips, or feel free to play around with the spices. Increase the cinnamon if you’re like me and love that kick!
Budget-Friendly: Most of these ingredients are probably in your pantry already. So no mad dash to the grocery store required!
How to Serve This Baby Pumpkin Pancakes
These pancakes are fantastic on their own with a drizzle of syrup, but I like to serve them with fresh fruit like bananas or mixed berries on the side. It’s such a wonderful combination of flavors. You could also pair these pancakes with a side of sausage or bacon if you want a little savory with your sweet, balance, right?
Storage and Reheating
Storage: These pancakes keep well in the fridge for about 3-5 days. Just store them in an airtight container.
Reheating: The best way to reheat them is in the toaster or an air fryer, this gives them that delightful crispiness again! You can also pop them in the microwave for about 20-30 seconds if you’re in a rush, but they won’t have the same texture.
Freezer Friendly: Absolutely! You can freeze these pancakes. Just place parchment paper between layers so they don’t stick, and they’ll stay fresh for up to 2 months. When you’re ready, simply thaw them in your fridge overnight before reheating.
Food is really about bringing people together, you know? I just love cooking for my family and those I care about. These Baby Pumpkin Pancakes fit that bill perfectly, they’re quick, easy, and let’s be honest, they taste amazing! So, why not treat your family to a delicious breakfast with this recipe? I promise they’ll love every fluffy, pancake-y bite!
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Easy Baby Pumpkin Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and fluffy baby pumpkin pancakes made in under 30 minutes, perfect for busy mornings or lazy brunches.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for the pan
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour small amounts of batter onto the skillet to form pancakes, cooking until bubbles form, then flip and cook until golden brown.
- Serve warm with your choice of toppings.
Notes
These pancakes are customizable; feel free to add nuts, chocolate chips, or more spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg