Pumpkin Oatmeal Pancakes (Baby & Toddler Friendly)
These pumpkin oat pancakes have become a fall breakfast favorite. They’re soft, naturally flavorful, and made with wholesome ingredients like pumpkin, oats, yogurt, and cinnamon. My toddler absolutely loves them, and they’re gentle enough for my baby who’s learning to self-feed!
Servings 12 3" pancakes
Ingredients
- ½ cup pumpkin purée unsweetened
- ½ cup rolled oats
- ¼ cup whole wheat or all purpose flour or oat flour
- 1 egg
- 2 tbsp plain whole-milk yogurt
- 1 tbsp olive oil or melted butter
- ½ tsp cinnamon
Instructions
- In a bowl, whisk together pumpkin, egg, yogurt, and oil until smooth.
- Add oats, flour, and cinnamon, and stir until combined. The batter will be thick — you can add a small splash of milk or water if needed.
- Heat a nonstick pan over medium-low heat and lightly grease it.
- Scoop small rounds of batter (about 2 tablespoons each) onto the pan.
- Cook for 2–3 minutes per side, until golden and set in the middle.
- Cool slightly before serving!
Notes
- Store in an airtight container in the fridge for up to 4 days or freeze up to 2 months.
- Reheat gently on a skillet or in the microwave with a wet paper towel on top before serving.