Toddler-Friendly Pumpkin Banana Pancakes (Finger Food)

Ingredients:

• 1 ripe banana
• ¼ cup pumpkin purée
• 1 egg
• 2 tbsp flour (oat or whole wheat)
• Dash of cinnamon

Instructions:

1. Mash banana in a bowl.
2. Add pumpkin purée, egg, flour, and cinnamon. Mix until smooth.
3. Heat a non-stick pan on low heat.
4. Spoon small rounds into the pan.
5. Cook 2–3 minutes per side until golden brown.
6. Cool before serving.

Age Tip: Suitable for babies from 6 months+ when following baby-led weaning. The soft texture makes them easy to gum or chew.

Storage Tip: Freeze leftovers in a single layer, then transfer to a freezer bag. Reheat in a toaster or microwave.

💡 Try This: Use homemade pumpkin purée for a completely from-scratch recipe.

Pumpkin Pancakes for Babies: FAQ

Q: Can I make these without egg?

A: Yes! Use a flax egg or add a little extra mashed banana as a binder.

Q: Can older kids eat these pancakes too?

A: Definitely—they make a fun, healthy snack for toddlers, preschoolers, and even adults with yogurt or nut butter.

Serve with yogurt, applesauce, or fruit slices for a balanced toddler meal. These pancakes are perfect for babies starting solids—and big kids will sneak a bite too!

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

This recipe makes 10 small pancakes.

Nutritional Facts/2 pancakes:

Calories: 90 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 2 g | Fiber: 2 g | Sugar: 4 g (from banana) | Vitamin A: 35% DV | Vitamin C: 2.5 mg (3% DV) Potassium: 128 mg

👉 These are naturally sweet (no added sugar).

For a cozy fall dinner, try my Pumpkin Soup (Cozy & Nourishing Pumpkin Soup (Vegan-Friendly)