4 Ingredient Pumpkin Pancakes for Baby
Four ingredients. No flour. No sugar. These Pumpkin Pancakes for Baby are made with just bananas, pumpkin puree, eggs, and baking powder — and they are a hit with little ones and adults alike. Soft, naturally sweet, and loaded with seasonal flavour. Perfect all the way through Thanksgiving morning.
These might be the simplest thing I've ever made that generated the biggest reaction. Four ingredients banana, pumpkin, egg, baking powder blended together and cooked on a griddle. That's the whole recipe. And yet the first time I made them for Lily, she worked through the entire stack with impressive dedication for a baby.
I tasted one myself, and I want to be honest: they don't taste like regular pancakes. Without flour, the texture is softer and slightly spongier closer to a thick egg pancake than a fluffy breakfast stack. But they are genuinely tasty, the natural sweetness of ripe banana and pumpkin means you don't need any maple syrup, and they are completely age-appropriate for babies from about 6 months and up.
| Name: | 4 Ingredient Pumpkin Pancakes for Baby |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 5 minutes |
| Cooking Time: | 10 minutes |
| Total Time: | 15 minutes |
| Servings: | 6 small pancakes |
| Yield: | 2 servings |
Why These Work for Baby-Led Weaning
The soft, spongy texture is key here it's easy for babies to pick up, squish, and chew even before all their teeth come in. There's no added salt, no added sugar, and no refined flour, which makes them a genuinely wholesome first food. The pumpkin adds vitamin A, fibre, and a mild flavour that most babies take to immediately. And the banana provides natural sweetness along with potassium and energy.
Cut them into small pieces for younger babies or leave them larger for older kids and toddlers who are working on their pincer grip. They also reheat well make a batch, refrigerate for up to three days, and warm briefly in the microwave for a quick morning meal.
Tips
- Use a very ripe banana the more spotty, the better. Riper bananas mash more smoothly and taste sweeter.
- Cook on medium-low heat and be patient they don't bubble like regular pancakes. Flip when the edges look set and the bottom is golden.
- Keep them small (about 2 inches) for easier flipping and portion control.
- Freeze leftovers flat between sheets of parchment and reheat from frozen.
Ingredients
- butter or vegetable oil for cooking
- 1/4 cup very well-mashed ripe banana (about 1/2 large banana)
- 1/4 cup pure pumpkin puree
- 2 large eggs, preferably organic
- 1/4 tsp baking powder
Instructions
Prepare the Pumpkin Puree
Start by ensuring your canned pumpkin puree contains only 100% pumpkin, with no added sugars or spices. This guarantees that your baby gets the pure, natural goodness of pumpkin.
Combine Ingredients
In a mixing bowl, combine the canned pumpkin puree, oat flour, egg (or mashed banana if using a banana instead of an egg), and a pinch of cinnamon if desired. Mix the ingredients until they form a smooth batter. The consistency should be thick but pourable.
Cooking
Heat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with a small amount of cooking oil or cooking spray, but it’s not necessary thanks to the non-stick surface.
Once the skillet is hot, pour a small amount of the pancake batter onto the surface to form small, baby-sized pancakes. Use a spoon to gently spread the batter into a round shape.
Cook the pancakes for about 1-2 minutes on each side or until they are golden brown and cooked through. Keep an eye on them to prevent burning.
Cool and Serve
Allow the pancakes to cool for a few minutes before serving. They should be at a safe temperature for your baby to handle.
For added nutrition, you can serve these pancakes with a dollop of plain yogurt, a drizzle of pure maple syrup (for babies older than one year), or a fruit puree.
Estimated Nutrition Per Serving
Calories: 70 kcal
Carbohydrates: 12g
Protein: 3g
Fat: 1g
Fiber: 2g
Sugar: 2g
Vitamin A: 60% of Daily Value (DV)
Iron: 6% DV
Calcium: 2% DV
Potassium: 90mg
Instructions
Prepare the Pumpkin Puree
Start by ensuring your canned pumpkin puree contains only 100% pumpkin, with no added sugars or spices. This guarantees that your baby gets the pure, natural goodness of pumpkin.
Combine Ingredients
In a mixing bowl, combine the canned pumpkin puree, oat flour, egg (or mashed banana if using a banana instead of an egg), and a pinch of cinnamon if desired. Mix the ingredients until they form a smooth batter. The consistency should be thick but pourable.
