When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find. I was determined to find good and nutritious to make for him. These pumpkin pancakes were one of the first finger foods that Adam would actually eat. A year later, he still loves his pumpkin pancakes. I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain. Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter.
Yield will vary - I make about 32 pancakes
1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
2 cups buttermilk (or whole milk)
3 tablespoons canola oil
1 teaspoons vanilla
maple syrup, apple butter (optional, for serving)
- In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
- In another bowl, beat eggs with pumpkin and vanilla. Add milk and oil and mix until smooth.
- Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
- Meanwhile, preheat griddle to medium heat and spray with cooking spray.
- Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2 minutes). Flip and cook until set (about 2 minutes). Repeat.
Adapted from Wholesome Toddler Food