Pumpkin Oat Cakes for BLW

My baby, who is now more of a toddler, has happily been eating solids since she was 6 months old. We started baby-led weaning (BLW) at that time, and she ate everything. We wanted to offer as many foods as we could find before she turned one. It was adorable watching her play with and grunt at her food. She was especially vocal when we gave her something new try.

If you’re like me, it’s difficult to find a variety of breakfast options for your little one. I could give her anything for breakfast, but I prefer to keep it traditional – you know, toast, breads, muffins, etc.

For almost 6 months we rotated between oatmeal, oat muffins, peanut butter or almond butter toast, sugar-free muffins, and fruit. Don’t we all fall into the routine of eating the same thing every morning? I was getting bored with her breakfast, so I’m sure she was, too. That’s when I decided to try something new and easy, pumpkin oat pancakes.

Most baby-friendly bread and cake recipes use mashed banana as their base. This pumpkin oat cakes recipe also uses banana for consistency and sweetness. I like to add applesauce for a little more sweetness, plus we have an abundance after our fall apple-picking trip.

These pumpkin oat cakes are perfect for BLW or toddlers of any age. They are easy for little hands to pick up, packed full of nutrients, and keep your little one full until lunch time. The parents will like it too, since it’s easy to make. Just add all the ingredients to a blender!

If your baby doesn’t like pumpkin, try adding blueberries or blackberries to make berry oat cakes, instead. This recipe is versatile. If you try something different, I’d love to hear about it!

This recipe makes 7-8 cakes, and my tot eats them all, plus her side of fruit. Adding almond butter and chia seeds is an excellent way to add more fat, calcium, and protein. Plus, it’s so tasty with pumpkin. Peanut butter, or any nut butter will do.

Happy breakfasting!

pumpkin oat cakes

Pumpkin Oat Cakes for BLW

5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins


  • 1/2 cup oats
  • 1/2 banana
  • 2 tbsp pumpkin puree
  • 1 tbsp unsweetened applesauce
  • 1 tbsp chia seeds
  • 1/3 cup oat milk use any milk alternative


  • Add all ingredients to your blender and blend until just combined.
  • Add more milk, as needed. Batter should be pourable.
  • Heat a touch of oil in a pan.
  • Pour batter into 2-inch sized discs in pan. Let heat until bubbles form, then flip, cooking another 3-4 minutes.
  • Batter makes 7-8 pancakes.
  • Serve with almond butter and top with more chia seeds.
    • Rhea

      Hi Irina! Thanks for your feedback 🙂
      I’m not sure if they are freezer friendly. My babe always had a huge appetite and ate them all!
      If you try freezing them, please let us know how it goes.

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