Baby Pancake Recipe (Perfect for Tiny Hands & Big Appetites)
Soft, fluffy, naturally sweet banana baby pancakes made with whole grains and no added sugar. Perfect for baby led weaning, toddlers, and easy make-ahead breakfasts.
Ingredients
- 1 large ripe banana very ripe with brown freckles; acts as natural sweetener
- 1 large egg
- 1 tablespoon ground flaxseed optional, for egg-free version: mix with 3 tablespoons warm water and rest 5 minutes to form a flax “egg”
- 3 tablespoons warm water for flax “egg” if making egg-free pancakes
- 3/4 cup milk breast milk, formula, whole cow’s milk, or unsweetened plant milk (such as oat or almond)
- 1 teaspoon vanilla extract optional, adds flavor
- 1/2 cup quick oats or rolled oats can be blended into oat flour for extra soft texture
- 1/2 cup whole wheat flour or use additional oat flour for a more gluten-friendly version
- 1 teaspoon baking powder aluminum-free if possible
- 1/4 teaspoon cinnamon optional, for gentle warmth
- 1-2 teaspoons neutral oil or melted unsalted butter for greasing the pan; such as avocado or canola oil
Instructions
- Peel the ripe banana and place it in a medium mixing bowl. Mash thoroughly with a fork until mostly smooth, aiming for a baby-oatmeal-like texture without large chunks.1 large ripe banana
- Add the egg to the mashed banana (or the prepared flax “egg” if making egg-free). Pour in the milk and stir in the vanilla extract. Whisk until well combined; the mixture will look fairly loose.1 large egg, 1 tablespoon ground flaxseed, 3 tablespoons warm water, 3/4 cup milk, 1 teaspoon vanilla extract
- Sprinkle in the oats, whole wheat flour, baking powder, and cinnamon. Gently stir just until no dry pockets remain. Do not overmix; the batter should be thicker than standard pancake batter and spoonable.1/2 cup quick oats or rolled oats, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon cinnamon
- Let the batter rest at room temperature for 5–7 minutes to allow the oats to hydrate and the baking powder to start working. The batter will thicken slightly. If it becomes too thick, add a small splash of milk to loosen.
- Heat a nonstick skillet or griddle over low–medium heat. Add a small amount of neutral oil or melted butter and swirl to coat the surface. The pan should be hot enough for the batter to sizzle gently without smoking.1-2 teaspoons neutral oil or melted unsalted butter
- Using a tablespoon or small cookie scoop, drop small circles of batter onto the pan, about 2–2½ inches wide. Keep pancakes small so they’re easy for babies and toddlers to hold and less likely to break.
- Cook the pancakes for 2–3 minutes on the first side, until tiny bubbles form around the edges and the surface looks slightly set. Check the underside; it should be light golden, not dark. Reduce heat if they brown too quickly.
- Gently flip each pancake with a small spatula and cook for another 1–2 minutes, until the centers feel set when lightly pressed. They should remain soft and tender rather than dry.
- Transfer pancakes to a plate or cooling rack and let cool to room temperature before serving to baby. For babies around 6–8 months, cut pancakes into strips or halves to make them easier to grasp.
- Serve plain or with baby-friendly toppings such as unsweetened yogurt, mashed berries, or a thin layer of nut butter mixed with water or breast milk. For older toddlers and adults, add fresh fruit and a drizzle of maple syrup if desired.
Notes
Yield: about 18–22 mini pancakes (2–2½ inches). For very soft texture, use very ripe bananas and consider blending the oats into oat flour. Whole cow’s milk is fine in recipes for babies under 1, but not as their main drink. These pancakes freeze well: freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat briefly in the microwave (10–20 seconds) or on low in a covered skillet with a tiny splash of water. Variations: add blueberries, use applesauce for part of the banana, stir in finely grated carrot or zucchini (well-squeezed), or add a little peanut butter once the baby has safely tried peanuts. Do not add salt or sugar for babies; older children and adults can season at the table.
Love this recipe?Follow us at @thenandnowspace for more