As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read my disclosure policy.

This recipe was originally published on October 23, 2020 and was updated on January 23, 2021.

These toddler pumpkin pancakes are tasty and healthy, and have no added sugar!

Jump to Recipe

My kids love pancakes…I mean, what kid doesn’t?! This toddler pancake recipe is one that they love, and I can feel good about giving them.

Not only do these pancakes include a vegetable, they have no added sugar! That’s a definite mom win.

While my one year old loves these pancakes as is, I have to admit that my four year old eats them with syrup. It’s still a win in my book, because they’re much healthier than traditional pancakes.

What health benefits do Toddler Pumpkin Pancakes have?

Pumpkin is high in antioxidants and vitamins A and C.

Banana is a good source of vitamin C, manganese and potassium which means it is good for immunity, skin, heart health and blood pressure.

Can I freeze these pancakes?

Yes! This recipe makes about 14 small pancakes, which may be a lot for some households. If they won’t be eaten within a few days, freezing them is a great option!

The best way to freeze them is to lay them flat (in a single layer) in an airtight container or freezer bag. To freeze multiple layers, place a piece of parchment paper in between layers to keep them from freezing together.

If you don’t already have them, these silicone freezer bags are a great eco-friendly alternative for freezer bags.

What are extra-ripe (overripe) bananas?

This recipe uses an extra-ripe banana as a sweetener.

An extra-ripe, or overripe banana has lots of dark brown spots on it, and is a little softer in texture. The picture below shows the banana at the perfect stage.

The starch in an overripe banana has mostly converted to sugar, so it is a lot sweeter and easier to digest. It also has a higher level of antioxidants than a less ripe banana.

Can I make my own Pumpkin Spice?

Yes, you can absolutely make your own pumpkin spice. I actually find that it’s cheaper to make it yourself!

Pumpkin spice varies from brand to brand, recipe to recipe. The recipe I like to use is from All Recipes, by PENILU:

¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice

How do you make Toddler Pumpkin Pancakes?

Ingredients:

1/4 cup of mashed extra-ripe banana
1/2 cup of pumpkin puree
1 egg
1/2 tablespoon of refined coconut oil, plus more for cooking
4-6 tablespoons of milk, plus more if needed
1/2 cup of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of pumpkin spice or cinnamon
1/4 teaspoon of salt (optional, see notes)

Step 1: In a small bowl, mix together the flour, baking powder and pumpkin spice and salt (if using). Set it aside.

Step 2: Lightly whisk an egg in a large bowl. Then, add the mashed banana, pumpkin puree, and coconut oil and mix them together.

Step 3: Add the dry ingredients to the wet ingredients, and mix until just combined. Then, add the milk a tablespoon or two at a time, until you reach a good consistency. The batter should be slightly thick but still easy to pour.

Step 4: Heat a little bit of oil in a pan over medium-low heat. Form pancakes by pouring the batter into the pan. I use an 1/8th cup to portion the batter, but you can make them any size you’d like.

Step 5: Cook for about 2-3 minutes, or until the edges begin the change color and a few bubbles form on the batter. Then, flip the pancakes and cook for another 2 minutes, or until cooked all the way through. Enjoy!

Note: While salt is important to the taste of the pancakes, giving babies added salt is not recommended. If you’re serving these pancakes to a child under 1, add salt at your own discretion.

Try these other baby + toddler finger food recipes!