Introducing Pumpkin Oatmeal Pancakes for babies—an easy, nutritious, and delicious meal that your little one will love! These pancakes are packed with wholesome ingredients, making them a healthy option for your baby’s breakfast or snack. Rolled oats provide a good source of fiber, while pumpkin puree adds essential vitamins and minerals, including vitamin A, which is great for your baby’s development.
Making these pancakes is incredibly simple. With just a few easy steps, you can whip up a batch that’s perfect for tiny hands. The combination of oats and pumpkin creates a soft texture that’s easy for babies to chew and enjoy. Plus, the optional spices like cinnamon and pumpkin pie spice add a delightful flavor that will make these pancakes a hit with the whole family.
You can quickly prepare these pancakes in no time, ensuring your baby gets a tasty and nourishing meal without any fuss. Whether served as a breakfast treat or a snack, these Pumpkin Oatmeal Pancakes are a wonderful way to introduce your baby to new flavors while keeping it healthy and homemade.
Ingredients
- Rolled Oats (or Oat Flour)
- If using rolled oats, grind them into a fine flour using a food processor. Oat flour is naturally gluten-free and provides a nutritious base.
- Tip: Use certified gluten-free oats if your baby has gluten sensitivities.
- Pumpkin Puree (Unsweetened)
- Adds moisture, flavor, and nutrition to the pancakes. Pumpkin is rich in vitamins A, C, and fiber, promoting healthy digestion.
- Tip: Use canned pumpkin puree labeled “100% pumpkin” or make your own at home by steaming and blending fresh pumpkin.
- Egg
- Binds the ingredients together and adds protein. For babies with egg allergies, you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes).
- Cinnamon and Pumpkin Pie Spice
- Provide warm, aromatic flavors. Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves.
- Tip: Start with a small amount of spice if introducing it to your baby for the first time.
- Vanilla Extract (Optional)
- Enhances the flavor, but it’s not necessary if you prefer a simpler recipe for babies.
- Milk
- Acts as a liquid to thin out the batter. You can use breast milk, formula, or any milk of choice (like almond milk or oat milk).
- Baking Powder (Optional)
- Helps make the pancakes fluffier, though it’s optional for baby-friendly pancakes.
How To Make Pumpkin Oatmeal Pancakes Baby
Step 1: Prepare the Oat Flour
- If you’re using rolled oats, add them to a food processor or blender and grind until they form a fine flour.
- Tip: Process in small batches to ensure a smooth texture. Coarse oat flour may make the pancakes dense.
Step 2: Mix the Dry Ingredients
- In a medium-sized mixing bowl, combine the oat flour, baking powder (if using), pumpkin pie spice, and cinnamon. Whisk until well combined.
- Tip: Sifting the dry ingredients together can help avoid clumps.
Step 3: Prepare the Wet Ingredients
- In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract (if using), and milk. Mix until the ingredients are fully incorporated and the mixture is smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing, as this can make the pancakes dense.
- Tip: If the batter is too thick, add a little more milk, 1 tablespoon at a time, until it reaches the desired consistency. The batter should be thick but pourable.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface with a small amount of coconut oil, butter, or a neutral cooking spray if necessary.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to gently spread it into a circular shape.
- Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set.
- Flip the pancake carefully with a spatula and cook for another 1-2 minutes until golden brown.
- Tip: Keep the heat at medium or medium-low to avoid burning the pancakes while ensuring they cook through.
Step 6: Serve
- Remove the cooked pancakes from the skillet and place them on a plate. Keep them warm by covering them with foil or placing them in a low-temperature oven while you finish cooking the rest.
Pro Tips for Perfect Pumpkin Oatmeal Pancakes
- The batter should be thick but pourable. If it’s too runny, add a tablespoon of oat flour. If it’s too thick, add a splash of milk.
- Stir the batter until just combined. Overmixing can result in dense pancakes.
- Use medium heat to ensure the pancakes cook evenly without burning. Baby pancakes are smaller and may need less time per side.
- Make small, palm-sized pancakes that are easy for babies to hold. This helps with baby-led weaning and minimizes choking hazards.
- For extra nutrition, mix in finely grated carrots or apples, or a spoonful of chia seeds into the batter.
- Prepare the batter ahead of time and refrigerate it for up to 12 hours. Stir before cooking if it thickens.
Storage Instructions
- Refrigeration
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
- Freezing
- Let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months.
- Reheating Tip: Reheat frozen pancakes in a toaster, skillet, or microwave until warm.
Pumpkin Oatmeal Pancakes Baby
Introducing Pumpkin Oatmeal Pancakes for babies—an easy, nutritious, and delicious meal that your little one will love! These pancakes are packed with wholesome ingredients, making them a healthy option for your baby's breakfast or snack.
Ingredients
- 1 cup rolled oats ground into oat flour or use oat flour
- 1/2 cup unsweetened pumpkin puree
- 1 large egg
- 1/2 teaspoon cinnamon optional
- 1 teaspoon vanilla extract optional
- 3/4 cup milk breast milk, formula, or any milk of choice
- 1 teaspoon baking powder optional, for fluffiness
- 1 teaspoon pumpkin pie spice
Instructions
- If using rolled oats, blend them in a food processor until they form a fine flour.
- In a medium bowl, mix the oat flour, baking powder, pumpkin pie spice, and cinnamon.
- In another bowl, whisk together the pumpkin puree, egg, vanilla extract, and milk until smooth.
- Gradually incorporate the wet ingredients into the dry mixture, stirring until combined.
- Heat a non-stick skillet over medium heat and lightly grease it if needed.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes.
- Remove pancakes and keep them warm while repeating with the remaining batter.
- Serve lukewarm, either plain or with a sprinkle of cinnamon for added flavor!