Little Punkin Pancakes

Did you guess what I made with our neck pumpkin? (Pumpkin soup sounds heavenly, but not this time!)
We made this guy into pumpkin pancakes!

Since little man is nearing toddlerhood and starting to eat table food along with us, I’m finding myself even more conscious of texture, ingredients, and nutrient value than I was before. He’s really insistent on trying what’s on my plate, so I want to make sure my plate is filled with something that’s good for both of us! Pancakes are not usually the first thing to come to mind when I’m thinking “healthy,” but the size and texture just really fit the bill right now.
I really have no desire to buy him prepackaged pancakes from the freezer aisle, so I made these seasonal yummies! Who wants a plain old pancake when you can pack it full of fresh, nutrient-rich pumpkin!?

I love this recipe because it’s made with fresh pumpkin (no cans!) and spices, and no sugar is added. The mild yet spiced flavor pairs perfectly with some pure maple syrup or, in our case, some organic applesauce for just a touch of sweetness.
It’s also really easy, and makes about a million baby-sized pancakes that can be frozen (between sheets of waxed paper.)
(Or, you can make half a million baby pancakes and a few big ones for Mommy and Daddy!)
I looked through all my pancake recipes to find some suitable ratios, but the end result is an original, so I’m calling it:
Little Punkin Pancakes 😀
  • 1 3/4 cups whole wheat flour
  • 1 T baking powder
  • 2 tsp cinnamon
  • 2 eggs
  • 1 cup pureed pumpkin*
  • 1 tsp vanilla
  • 2 cups milk
  • 3 tbsp canola oil

Sift all dry ingredients together in a bowl.

In a separate bowl, beat eggs, pumpkin and vanilla. Add milk and oil and beat until smooth.

Add liquid mixture to dry mixture.

Blend until no lumps are left.

Spoon onto hot griddle (1/8 cup for little pancakes, 1/4 cup for large pancakes.) Watch until bubbles form and edges of pancake look dry; flip. Leave on griddle until cooked through. Transfer to a plate; serve warm with syrup or applesauce.

*While some pumpkins can be very fibrous, neck pumpkins work well for pies and recipes like this one. Choose one with a loooong neck. Wash pumpkin, then split and lay in a baking dish, cut side down, with about an inch of water. Roast until soft throughout. Let cool, then scoop flesh out with an ice cream scoop and puree. Easy!

*Next time? 1/2 pumpkin, 1/2 banana, and coconut milk instead of the moo.


What’s your favorite pumpkin recipe?

Your favorite toddler recipe?


  1. says

    Great idea. I was definitely going with the soup, but pancakes sound delicious. Did you top them with anything?

    I love pumpkin butter, and am probably going to make some later today.

  2. Jeffrey says

    Oh, my kids love pancakes, but then again so does the big kid in the house…ME! I also make a big batch and freeze them, I can’t tell a difference from the frozen ones to the fresh. I really use a lot of pumpkin in the fall, its just something about the season.


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