Fluffy Pumpkin Pancakes

Ok, I will go so far to say that these are the best pancakes your toddler will ever taste (well, until you allow them on some chocolate-chip pancakes, which is not a fair competition by the way ^^). But seriously, these pumpkin pancakes are so delicious that I almost did not believe how few ingredients went in the pancake batter. You can literally make a batch of these deliciously  fluffy pumpkin pancakes within about 5 minutes (*given you have some pumpkin purée ready, otherwise it’ll take about 15 minutes ;). I served these with some coconut cream, mixed seeds (for some extra healthy fat), raw honey and bee pollen. This is the bomb texture combination! The softness of the pumpkin purée, the smoothness of the coconut cream combined the crunchiness of the seeds and bee pollen will make you want to go back for more and more. *drool*

Pumpkin Pancakes

I put 4 of these pumpkin pancakes on Angela’s plate and walked away to get the toppings and guess what? When I returned she already finished 1 and was munching on the next one! That’s how good they are. We were actually fighting for some last pieces of these yummy pancakes at the end of our breakfast ^^. These are definitely toddler-approved (and they certainly make a great breakfast for the rest of your family too).

As it is pumpkin season now, I try to use fresh pumpkin as much as possible. But I also make some extra pumpkin purée on the side and freeze them so I will always have instant access to this Vitamin-A rich goodness. Oh while we are at it, if you have a baby & a toddler then this is a win for you! You can feed your baby the pumpkin purée and make your toddler some tasty pumpkin pancakes ;).

Happy cooking!

Pumpkin Pancakes


Fluffy Pumpkin Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 8-10 small pancakes


  • • 1 cup pumpkin puree
  • • 1 cup spelt flour
  • • ½ cup organic coconut milk
  • • 1 large egg
  • • 1 tsp. baking powder
  • • 1 tsp. baking soda
  • • 1 tsp. cinnamon powder
  • • A dash of ground nutmeg
  • • A pinch of ground ginger
  • • 1 tsp. coconut sugar
  • • 1 tbsp. melted coconut oil


    Pumpkin puree:
  1. Remove pumpkin skin and chop into chunks. Steam on high for 10 minutes (from the point the water in your steamer is boiling). Transfer to a large bowl and mash it down with a spoon until no chunks are left. Alternatively you can blend it up with a hand-blender.
  2. Pancakes:
  3. In a large mixing bowl, mix all dry ingredients together (pumpkin puree, spelt flour, baking powder, cinnamon, nutmeg, ginger powder and sugar).
  4. In another bowl, lightly beat the egg and add all other wet ingredients. Mix well.
  5. Combine dry and wet ingredients together using folding motion until the mixture is smooth and well-mixed.
  6. Heat some coconut oil on a frying pan; scoop a spoon full of the pancake mixture on to it and let it cook until lightly golden brown. Make 3-4 at once depending on the size of your pan and the cake you make.
  7. When the pancakes are ready to serve, keep them warm on a plate covered by a large sheet of foil.

Note: if you use canned pumpkin purée instead of making fresh one, you might need to adjust amount of coconut milk a bit to get the batter to the right consistency (canned pumpkin purée might be a bit wetter).

Pumpkin Pancakes

And if you have some left-over pumpkin purée, you can make these pumpkin bites here or pumpkin buns here or this perfect fall pumpkin porridge here.

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