Pumpkin Pancakes For Baby And Me! Recipe

Name: Pumpkin Pancakes For Baby And Me!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 1/2 cup canned pumpkin puree; 1 large egg, room temperature; 2 tablespoons canola oil (I used the less healthy butter at room temp. Yum!); 1 tablespoon white vinegar; 1 cup whole wheat flour; 2 tablespoons brown sugar; 2 teaspoons baking powder; 1 tablespoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 pinch ground cloves; 1 dash allspice; finely minced lemon zest (optional)

Servings: persons

1 cup whole milk
1/2 cup canned pumpkin puree
1 large egg, room temperature
2 tablespoons canola oil (I used the less healthy butter at room temp. Yum!)
1 tablespoon white vinegar
1 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pinch ground cloves
1 dash allspice
finely minced lemon zest (optional)

1
-In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
2
-In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way.
3
-Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so).
4
-Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
5
-Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more.
6
You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup whole milk, 1/2 cup canned pumpkin puree, 1 large egg, room temperature, 2 tablespoons canola oil (I used the less healthy butter at room temp. Yum!), and more.

Yes, Pumpkin Pancakes For Baby And Me! falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pancakes For Baby And Me!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions