Healthy Pumpkin Pancakes For Kids

* We sometimes use affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our disclosure for more info.

Celebrate your morning with these delicious, sweet and spongy Pumpkin Pancakes For Kids drizzled with maple Syrup and mixed berries. And they’re pretty good for us grown ups too!

Grab the FREE 18 Meal Ideas CHEAT SHEET Here!

Pumpkin Pancakes For Kids

Pumpkin in a pancake? Yes. Pumpkin in a pancake. For Breakfast.

This is an amazing dairy-free breakfast recipe that will trick (do we admit to tricking our kids?) the fussiest child (or adult) into eating pumpkin. 

If you haven’t tried these before, I know that adding a full cup of mashed pumpkin to your pancakes can be a bit daunting. I mean, Come on. It’s pumpkin. But is does work. Pumpkin is naturally sweet and works well as a dessert kind of food.

It’s also what makes these pancakes dense and decadent in texture. They’re a little different from the usual fluffy pancake you might be used to, but just as yummy! And they’re easy to flip. And that’s a bonus :)

There are so many times I put off trying a new recipe because I’m worried that it will be a waste, that the kids won’t eat it, or the husband won’t eat it.

I’ve even had recipes that the dog won’t eat. That’s saying something because my dog is famously unfussy. Having said that :) – this recipe is not one of those.

Even my fussiest kids love these.

Just do it. You will be happy with the results from this easy pumpkin pancake recipe.

If you want to make a batch of these and serve them at the same time, you can cook them and then pop them in the microwave to heat them up. They take about 30-45 seconds to reheat this way.

How to Make Pureed Pumpkin For Pancakes

You can buy pureed pumpkin in most supermarkets (just check the ingredient list to make sure there’s nothing else added into any pumpkin purees, and avoid the pumpkin pie filling, it’ can be full of sugars) but it’s also really easy to make your own.

Here’s how to do it:

• Peel and chop your pumpkin into 1 inch pieces
• Bring a pot of water to the boil. Add your pumpkin and simmer for around 10 minutes (until your pumpkin is soft) 
• Drain the water totally and allow any excess moisture to evaporate
• Mash your pumpkin in a large bowl until there are no lumps in the mix

Serve immediately or refrigerate in an airtight container for up to 3 days.

Pumpkin Pancake Toppings

I let the kids pile up berries on these pancakes, blueberries, raspberries, blackberries. Chop a banana into slices, or add some strawberries, then drizzle some maple syrup over the whole thing.

Recipe Variations

There are a few things you can add to these pancakes if you fancy doing so. I’ve added cinnamon to these for a light spice taste but you can also get pumpkin pie spice ready made, it’s just a mix of cinnamon, nutmeg, cloves and ginger so of course you can make your own blend.

If you’re making these often though having a little jar ready made up might come in handy. You could also add half a teaspoon of allspice for some extra flavor.

More Clean Eating Pancakes

What’s up with pancakes? My family goes nuts for them. I can literally add anything to the mix and they will eat it. Like these Zucchini Pancakes or … and you’re missing out if you haven’t tried them – these OMG YES PLEASE Banana Pancakes. We make this pancake recipe ALL THE TIME!

More Pumpkin Recipes For Fussy Eaters

• Clean Eating Butternut Pumpkin Soup
• Pumpkin Spice Muffins
• Clean Eating Oven Roasted Butternut Pumpkin
• Clean Eating Warm Harvest Salad
• Pumpkin chocolate brownies

How To Make Pumpkin Pancakes For Kids Recipe

Ingredients

• 1 cup Cooked pumpkin mashed
• 2 Large eggs lightly beaten
• ¾ cup Spelt flour or plain white whole wheat flour (all purpose flour)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 teaspoon ground cinnamon
• 1 tbsp olive oil or butter or coconut oil (for cooking)

Instructions

• Whisk all ingredients together and stir until batter is smooth
• Heat up a large pan, skillet or griddle on the stove over a medium heat
• Add the oil
• When oil is hot, spoon around 1 ½ tablespoons batter per pancake. Turn when bubbles start to form on top of pancakes. Cook the other side when golden.Serve with maple syrup, berries and bananas. Makes 8 pancakes (serves 2). I refrigerate these for up to 2 days in a in airtight container.

Notes

Makes two large serves or 4 smaller ones (if you’re making for little kids)

Pumpkin Pancakes For Kids Recipe