Baby-Led Weaning Pancakes are simple pancakes made with very basic and unrefined ingredients used to introduce foods like pumpkin to babies and toddlers. These baby pumpkin pancakes are made with wholesome ingredients for an allergy-friendly recipe.
Ingredients and Substitutions
Pumpkin Puree – You can use my baby pumpkin puree recipe if you like. This recipe also works to make sweet potato baby pancakes as well. To do so, swap the amount of pumpkin puree for the same amount of homemade orange sweet potato puree. Learn how to make your own pumpkin puree. Milk of Choice – you can use any milk. I love coconut milk or almond milk, but if you are breastfeeding, your breastmilk is a great option. Melted Coconut Oil Vanilla Extract – for flavor. All-Purpose Flour – or spelt flour or white whole wheat flour. If you are after a gluten-free alternative, try a gluten-free flour blend that contains added gums like Bob Red Mill’s 1:1 baking flour. Baking Powder – optional only if you like the pumpkin pancakes fluffy.
How To Make Baby Pumpkin Pancakes
It’s so easy to make your own baby pumpkin pancakes at home with only a few ingredients. All you need are:
Storage
You can store these baby pumpkin pancakes in the fridge for up to 3 days. Another option is to freeze the cooked pumpkin baby pancakes in zip-lock bags. Thaw the baby pancakes at room temperature for at least 3 hours before offering them to the kids.
Toppings
As your baby grows, add some toppings to these pumpkin pancakes to introduce new flavors and textures. Great ideas are:
Baby chia seed jam – my recipe is fully sugar-free for babies under 1 year old. Peanut butter Almond butter
Frequently asked Questions
More Baby-Led Weaning Recipes
I have so many other baby-led weaning recipes that you can try with your little one. Below are my favorites for you to try.
