Baby Pumpkin Pancakes (No Eggs, No Dairy) Recipe

Introduction

These Baby Pumpkin Pancakes are a delightful, allergy-friendly breakfast option perfect for little ones. Made without eggs or dairy, they are soft, fluffy, and naturally sweetened with pumpkin puree. Enjoy them as a wholesome start to the day or a tasty snack.

Ingredients

• ¼ cup Pumpkin Puree (homemade or pure puree from baby food pouches/cans)
• ½ cup Plant-Based Milk (breastmilk, almond milk, or coconut milk for dairy-free)
• 2 teaspoons Melted Coconut Oil (or canola oil)
• 1 teaspoon Vanilla Extract
• ½ cup All-Purpose Flour
• Optional: 1 teaspoon Baking Powder (for fluffier pancakes)

Instructions

1. Step 1: In a mixing bowl, whisk together the pumpkin puree, plant-based milk, melted coconut oil, and vanilla extract until smooth.
2. Step 2: Stir in the all-purpose flour and baking powder (if using) until just combined; avoid overmixing.
3. Step 3: Lightly grease a pancake griddle or non-stick pan with melted coconut oil and warm it over medium heat.
4. Step 4: Spoon one or two tablespoons of batter per pancake onto the griddle, spacing them apart.
5. Step 5: Cook the pancakes for 1 to 2 minutes on one side, or until the edges look dry and bubbles form on top.
6. Step 6: Flip carefully and cook for another 1 minute until golden and fluffy.
7. Step 7: Serve warm and enjoy!

Tips & Variations

• Use baking powder for lighter, fluffier pancakes; omit if you prefer denser texture.
• Try adding a pinch of cinnamon or nutmeg for extra warmth and flavor.
• Swap all-purpose flour for oat flour for a gluten-free option, adjusting liquid as needed.
• Serve topped with fresh fruit or a drizzle of maple syrup for added sweetness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them and thaw in the fridge the day before serving. Reheat gently in a toaster or on a low pan until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of homemade?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is plain pumpkin puree without added spices or sugar.

Are these pancakes suitable for babies with allergies?

These pancakes are free from eggs and dairy, making them suitable for many allergy-sensitive babies. However, always check ingredients and consult your pediatrician if you have concerns about specific allergies.

Baby Pumpkin Pancakes (No Eggs, No Dairy) Recipe

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★★★★★

4.7 from 96 reviews

These Baby Pumpkin Pancakes are a gentle, nutritious breakfast option perfect for little ones. Made without eggs or dairy, they use pumpkin puree and plant-based milk for a naturally sweet, wholesome treat. Fluffy and soft, these pancakes are easy to make and ideal for introducing babies to new flavors and textures.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 to 8 small baby-sized pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Main Ingredients

• ¼ cup Pumpkin Puree (homemade or pure puree from baby food pouches/cans)
• ½ cup Plant-Based Milk (breastmilk, almond milk, or coconut milk for dairy-free)
• 2 teaspoons Melted Coconut Oil (or canola oil)
• 1 teaspoon Vanilla Extract
• ½ cup All-Purpose Flour
• 1 teaspoon Baking Powder (optional, for fluffier pancakes)

Instructions

1. Prepare the batter: In a mixing bowl, whisk together the pumpkin puree, your choice of plant-based milk, melted coconut oil, and vanilla extract until well combined and smooth.
2. Add dry ingredients: Stir in the all-purpose flour and baking powder (if using), mixing gently until just combined. This helps keep the pancakes tender and fluffy.
3. Heat the griddle: Slightly grease a pancake griddle or non-stick skillet with melted coconut oil and warm it over medium heat.
4. Cook the pancakes: Spoon one or two tablespoons of batter onto the griddle for each pancake. Cook for 1 to 2 minutes on one side until the edges look dry, then carefully flip and cook the other side for about 1 minute, or until golden brown and cooked through.
5. Serve or store: Serve the pancakes warm, or store in an airtight container in the refrigerator for up to 3 days. You can also freeze them and thaw in the fridge the day before serving.

Notes

• Use baking powder to make fluffier pancakes, but it’s optional if you prefer denser pancakes.
• Choose plant-based milk according to your preference or dietary needs; breastmilk is suitable for babies.
• Ensure the griddle is not too hot to prevent burning the pancakes before they cook through.
• These pancakes are perfect for babies transitioning to solids and are free from eggs and dairy.
• They can be served plain or with a small amount of natural sweetener or fruit puree as desired.

Keywords: baby pumpkin pancakes, egg-free pancakes, dairy-free pancakes, vegan baby food, pumpkin puree recipe, baby breakfast, healthy baby pancakes