BLW Pumpkin Pancakes

These BLW pumpkin pancakes are soft, fluffy, and made with just three simple ingredients — pumpkin puree, eggs, and oat flour. Perfect for baby-led weaning and toddler breakfasts, they’re naturally sweet, packed with nutrients, and full of cozy fall flavor. Serve them plain, with yogurt, or topped with fruit for a quick and healthy meal. Freezer-friendly and ready in minutes, they’re an easy go-to for busy mornings!

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: blw, Pancake, Pumpkin

Servings:

Ingredients

1 cup pumpkin puree
2 eggs
1/2 cup oat flour (just blend 1/2 cup rolled oats)

US - Metric

Instructions

In a medium bowl, whisk together pumpkin puree and eggs until smooth.
Stir in oat flour until just combined.
Heat a nonstick skillet over medium-low heat and lightly grease if needed.
Spoon small amounts of batter into the pan to form mini pancakes.
Cook for 2–3 minutes per side or until golden and cooked through.
Cool slightly before serving to toddlers or babies.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling.

Add a pinch of cinnamon or pumpkin pie spice for extra flavor, or 1 tbsp maple syrup or chocolate chips to make them sweeter.

If the batter feels too thick, add 1–2 tbsp milk to loosen it.

Always make sure pancakes are fully cooled before freezing.

Nutrition