Healthy Toddler Pumpkin Pancakes: Easy Blender Recipe

• Made in the blender for quick prep and minimal cleanup
• Soft, fluffy texture that’s easy for toddlers to chew
• Naturally sweetened with pumpkin, no added sugar
• Easy to batch prep for the week or freezer
• Perfect for breakfast, snacks, or on-the-go meals

• Old-fashioned rolled oats: Blended into a soft flour that adds fiber and keeps little bellies full longer.
• Full-fat Greek yogurt: Adds protein and healthy fats while keeping the pancakes tender and moist.
• Pumpkin puree: Naturally sweet, full of fiber, and gives these pancakes their cozy flavor.
• Egg: Helps bind everything together and adds extra protein.
• Vanilla extract: Enhances the natural sweetness and adds warmth.
• Cinnamon: A gentle spice toddlers love that pairs perfectly with pumpkin.
• Pumpkin pie spice: Adds cozy fall flavor, or you can use a pinch of ginger and nutmeg instead.
• Baking powder/Baking Soda: Helps the pancakes rise and stay fluffy.
• Salt: Balances the flavors and brings everything together.
• Milk of choice: I used carton coconut milk added slowly to reach the perfect pancake batter consistency.

• Load the Blender: Add the liquid ingredients (milk, egg, pumpkin, yogurt, vanilla) to your blender first, then top with the oats, baking powder, salt, and spices. This prevents the dry ingredients from getting stuck at the bottom.
• Blend Until Smooth: Secure the lid and blend on high for about 30–60 seconds until the batter is completely smooth and the oats have turned into a fine flour consistency.
• The 2-Minute Rest: Let the batter sit in the blender for 2 minutes. This is the secret step! It allows the oats to hydrate and the baking powder to activate, ensuring your pancakes are fluffy rather than flat.
• Heat the Surface: Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of butter or coconut oil.
• Pour and Cook: Pour small circles of batter onto the skillet. Small pancakes are much easier for toddlers to handle and easier for you to flip!
• The Flip: Cook for about 2–3 minutes. Once you see small bubbles form on the surface and the edges look set/matte, flip carefully.
• Finish and Cool: Cook for another 1–2 minutes on the second side. Transfer to a wire rack or plate to cool slightly before serving to your little one.

• Dairy-Free: You can easily swap the Greek yogurt for a thick coconut yogurt and use any dairy-free milk.
• Spices: If you don’t have pumpkin pie spice, a simple mix of cinnamon and a tiny dash of nutmeg or ginger works perfectly or you can leave out and just use the cinnamon.
• Sweetness Boost: If you prefer a sweeter pancake, you can add a tablespoon of maple syrup directly into the blender batter.

• The Scoop Secret: Using a cookie dough scoop isn’t just for cookies! It’s my favorite way to get evenly sized pancakes that cook at the exact same rate.
• Don’t Rush the Heat: Because of the yogurt and pumpkin, these cook best at a medium-low temperature. This ensures the middle sets perfectly without the outside getting too dark.
• The “Pour Test”: If the batter feels too thick after sitting, add milk one tablespoon at a time and pulse. You want it thick but pourable.

These pancakes are soft, fluffy, and lightly spiced with a gentle pumpkin flavor. They’re tender enough for toddlers while still feeling filling and satisfying.

To Serve: We love serving these with yogurt, nut butter, fresh fruit, or chia jam.

To Store: Store leftovers in an airtight container in the fridge for up to 4 days.

To Freeze: Flash-freeze them in a single layer on a baking sheet for an hour before transferring to a freezer bag. This prevents them from sticking together! Just pop them in the toaster or microwave for a quick breakfast.

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Healthy Toddler Pumpkin Pancakes: Easy Blender Recipe

If you are looking for a mess-free, nutrient-dense breakfast that your toddler will actually devour, these blender pumpkin pancakes are about to be your new morning best friend.

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Course Breakfast, Snack

Ingredients

  

• 1 c rolled oats
• 1/2 c full-fat Greek yogurt
• 1/2 c pumpkin puree unsweetened
• 1 egg
• 1/2 tsp Vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice or a pinch of ginger and nutmeg
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4-1 cup milk of choice add slowly to reach desired consistency ( you may need more or less)

Instructions

 

• Add Ingredients to Blender: Add the liquid ingredients (milk, egg, pumpkin, yogurt, vanilla) to your blender first, then top with the oats, baking powder, salt, and spices. This prevents the dry ingredients from getting stuck at the bottom.
• Blend Until Smooth: Secure the lid and blend on high for about 30–60 seconds until the batter is completely smooth and the oats have turned into a fine flour consistency.
• The 2-Minute Rest: Let the batter sit in the blender for 2 minutes. This is the secret step! It allows the oats to hydrate and the baking powder to activate, ensuring your pancakes are fluffy rather than flat.
• Heat the Surface: Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with a tiny bit of butter or coconut oil.
• Pour and Cook: Pour small circles of batter onto the skillet. Small pancakes are much easier for toddlers to handle and easier for you to flip!
• The Flip: Cook for about 2–3 minutes. Once you see small bubbles form on the surface and the edges look set/matte, flip carefully.
• Finish and Cool: Cook for another 1–2 minutes on the second side. Transfer to a wire rack or plate to cool slightly before serving to your little one.

Notes

Did you enjoy this recipe? Please leave a review below and don’t forget to tag @lauralivewell 

Keyword baby-led weaning, dairy-free pancakes, gluten-free pancakes, healthy pancakes, oatmeal pancakes, pumpkin pancake, pumpkin pancakes, toddler pancakes, toddler recipe

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