I love making baby pumpkin pancakes using one cup of pure pumpkin puree blended with all-purpose flour, almond milk, and chia seeds soaked in water. A pinch of cinnamon, nutmeg, and ginger alongside maple syrup infuses these pancakes with gentle, intriguing flavors making this pumpkin for babies recipe a delightful morning treat.

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I’m excited to share my take on Baby Pumpkin Pancakes that are perfect for a healthy start in the day. These pancakes are eggless and dairy-free and use a blend of simple ingredients like 1 cup baby pumpkin puree, 1 cup all-purpose flour and unsweetened almond milk.

I mix in a tablespoon of chia seeds with water which acts like a binder so the batter holds together real well. I also add a unique twist with spices such as ground cinnamon, nutmeg and ginger along with maple syrup for a hint of natural sweetness.

This recipe fits well with chunky baby food ideas and is easy weaning style. It even falls into the realm of additive free and pumpking recipes ideal for little ones.

Honestly, I never thought a recipe for an eggless baby breakfast could be so fun and practical for BLW dairy free meals. Hope this inspires you to give it a try!

Why I Like this Recipe

I love this recipe because the pumpkin and spices make me feel like I’m eating a little bit of autumn in every bite. I also really appreciate how simple it is to make, which means I can whip it up even when I’m in a hurry. Plus, using chia seeds to bind things together is such a cool trick that makes my pancakes extra satisfying, and I like that I can switch up the milk to suit my mood or what I have on hand.

My baby pumpkin pancakes are totally my go-to breakfast when I want something different but easy to make. First off, I mix some chia seeds with water and let it sit for a bit so they thicken up. Then I stir pumpkin puree, almond milk, and maple syrup together in a big bowl. In another bowl, I toss in the flour, baking powder, salt, cinnamon, nutmeg, and ginger. I slowly add the dry mix to my pumpkin mixture while stirring lightly so I don’t overmix it. After I mix in the chia seeds, I let the batter rest for about 5 minutes. I heat up a non-stick skillet, oil it lightly with a non-dairy oil, then pour about 1/4 cup of batter for each pancake. Once bubbles form and the edges get firmer, I flip the pancake and cook the other side until it’s golden. I love serving them warm with an extra drizzle of maple syrup on top when I feel like a little extra sweetness.

Ingredients

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Baby Pumpkin Puree: Adds natural sweetness, fiber and vital vitamins for a hearty texture.
All-purpose Flour: Main source of carbohydrates that gives structure and energy to each bite.
Unsweetened Almond Milk: Creamy, dairy-free liquid enriching the pancakes with light nutty flavor.
Chia Seeds: Packed with protein and omega fats, naturally helping bind our pancake mix.
Maple Syrup: A natural sweetener complementing spices and balancing the overall flavor profile.
Spices: Cinnamon, Nutmeg, and Ginger infuse warm, aromatic notes that excite every tastebud.
Baking Powder and Salt: Ensure proper rising and seasoning for light, fluffy pancakes every time.

Ingredient Quantities

1 cup baby pumpkin puree

1 cup all-purpose flour

1 to 1 1/4 cups unsweetened almond milk (or any non-dairy milk you like)

1 tablespoon chia seeds mixed with 3 tablespoons water (this helps bind everything together)

2 teaspoons baking powder

2 tablespoons maple syrup

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

How to Make this

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1. Mix 1 tablespoon of chia seeds with 3 tablespoons of water in a small bowl and set it aside to thicken for a few minutes.

2. In a big bowl, pour in the 1 cup of baby pumpkin puree and 1 to 1 1/4 cups unsweetened almond milk. Stir in the 2 tablespoons of maple syrup.

3. In a separate bowl, combine 1 cup all-purpose flour with 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.

4. Slowly add your dry ingredients to the bowl with pumpkin and milk, stirring gently to combine.

5. Now add the chia mixture into the batter and stir it in until everything comes together, but try not to overmix it.

6. Let the batter rest for about 5 minutes so the chia seeds can do their job.

7. Heat a non-stick skillet over medium heat and lightly oil it with your favorite non-dairy alternative.

8. Pour about 1/4 cup of batter onto the skillet for each pancake. Spread the batter a bit if needed so they’re even.

9. When bubbles start forming on the top and the edges look a bit firm, flip the pancake carefully.

10. Cook the other side until it gets golden and then remove from the skillet. Enjoy your baby pumpkin pancakes warm, and if you want add a drizzle of maple syrup on top!

Equipment Needed

1. Measuring cups and spoons for getting the right amount of each ingredient
2. A small bowl to mix and thicken the chia seeds with water
3. A large bowl for combining the pumpkin puree, almond milk, and maple syrup
4. A medium bowl to stir together the dry ingredients
5. A whisk or fork to blend the dry mix
6. A spatula for stirring the batter and flipping the pancakes
7. A non-stick skillet for cooking the pancakes
8. A ladle or 1/4 measuring cup to pour the batter onto the skillet
9. A paper towel or oil brush to lightly oil the skillet before cooking

FAQ

Q: Can I use regular pumpkin puree instead of baby pumpkin puree?

A: Sure, you can use regular pumpkin puree though the baby pumpkin version is a little sweeter and smoother.

Q: What if I don't have chia seeds?

A: No problem, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water as a good substitute.

Q: Can I use any type of non-dairy milk?

A: Yes, you can use any non-dairy milk you like, such as soy, oat or coconut milk. Just adjust the amount if needed.

Q: How do I know when to flip the pancakes?

A: When you see bubbles forming on the top and the edges look a bit firm, it's time to flip them.

Q: Can I store leftovers?

A: Yup, you can store any leftover pancakes in an airtight container in the fridge for up to 3 days. Just reheat them in a toaster or microwave.

Baby Pumpkin Pancakes (No Eggs, No Dairy) Recipe Substitutions and Variations

If you dont have baby pumpkin puree, you can swap it with butternut squash puree. It gives a similar sweet, earthy flavor.
You can use whole wheat flour or even oat flour instead of all-purpose flour if you’re looking to add a bit more fiber into your pancakes.
If unsweetened almond milk is hard to find, try substituting with oat milk or even coconut milk for a different twist.
Instead of chia seeds mixed with water, a flax egg works nicely. Just mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for a few minutes.

Pro Tips

1. Let the batter sit for a few minutes after you mix it so the chia seeds have time to do their thing. This rest time is super important for better texture even thou it might seem like a waste of time.

2. Be careful not to overmix your batter. You dont need to mix until smooth; a few lumps are totally fine, and overdoing it can make your pancakes turn out tough.

3. Keep your skillet at a medium heat and only lightly oil it. If your pan’s too hot, the outsides will burn while the insides still be raw, and that ruins the pancake vibe.

4. Feel free to tweak the spices a bit to match your taste. If you like it a little spicier or sweeter, a slight change could bring out flavors more that you really enjoy.