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Fluffy Pumpkin Pancakes

Naturally sweet and aromatic with pumpkin puree and spices. They are so fluffy and yummy.
J could have eaten this earlier, but he personally didn't like the texture until he was closer to 12 months old.

Dry Ingredients:

2 cups All-Purpose Flour
2 tbsp Brown Sugar
2 tsp Baking Powder
1 tsp Baking soda
2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt

Wet Ingredients:

1.5 cups Buttermilk (or 1.5 cups Milk + 2 tbsp vinegar)
1 cup Pumpkin Puree
1 Egg
2 tbsp Vegetable Oil

Instructions:


  1. Sift all the dry ingredients together. Whisk all the wet ingredients in one bowl.
  2. Add the wet ingredients into the dry ingredients, mix well, getting rid of any lumps. 
  3. Heat the pan with some oil under low-medium heat. Once the pan is hot, add 1/4 cup of pancake mix, spread out slightly. When the edges start to harden, flip the pancake and cook for another 2 minutes or until cooked through. 
  4. Serve hot. For baby, you could try serving it with plain greek yogurt* as dip (extra fat and protein). 

Notes:

  • Make sure to buy pumpkin puree (usually in cans), not pumpkin pie filling because this would contain loads of added sugars
  • Pancakes freeze well. Thaw in the fridge overnight for eating the next morning. 
  • Serve in bite sized pieces for more advanced eaters with pincer grasp. Serve in finger lengths
  • *make sure to buy plain greek yogurt made from whole milk. I usually buy greek yogurt that has >5% milk fat. Plain greek yogurt already tastes sweet to babies. Any flavoured yogurt has extra 10g-15g of added sugar, so beware! 
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