Recipe

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This easy pancake recipe for babies and toddlers is naturally sweet and delicious and one you'll make often!

Learn how 3 simple ingredients cook up into soft and easy-to-hold pancakes for babies.

overhead view of simple pancakes for baby on a plate with sliced bananas

Banana Pancakes for Babies

When my kids were little, I’d whip up 2-ingredient pancakes with just banana and egg. By experimenting, I learned that adding a little flour improved the texture and made the pancakes easier to hold for my kiddos to self-feed. These are the pancakes I made for all my babies (6+ months), and I know yours will love them too!

Ingredients

Here is why each ingredient works and is ok for young kids at this first-foods stage:

Banana: adds moisture and texture to the pancakes. They’re high in fiber, potassium, naturally sweet (the more ripe the better), and already a favorite first food among babies (6+ months).
Egg: holds the pancake together. A great source of protein, iron, and choline, which is great for brain development. Typically recommended after 6+ months.
Flour: gives texture to the pancakes and makes them easy to hold. All-purpose or whole-wheat flour (12+ months) and oat flour (6+ months).

How to Make Baby Pancakes

Mash the banana.
Mash it to a paste consistency and avoid large chunks so the pancakes don’t fall apart.
Make the batter.
Whisk the egg and add the flour.
Wait 5 to 10 minutes before cooking.
This lets the batter set and improves the texture of the pancakes.
Cook the baby pancakes.
Small, 2-tablespoon size, over medium heat for about 2 minutes per side.

3 small pancakes cooking on a nonstick pan.

Serving Pancakes to Babies and Toddlers

Their smaller size makes them ideal for young kids learning to self-feed. You can serve them with finely-diced strawberries or additional banana slices, which also helps kiddos with their fine motor skills. They can also be served with yogurt, either on the side or as a dip.

Make Ahead Tips

One batch yields 6 pancakes, ideal for a couple of meals. You can double the batch, make extras, and refrigerate leftovers for up to 4 days or freeze them flat in a zip bag for up to 3 months. Later, you simply lightly reheat them in the microwave or toaster.

Easy Pancakes for Baby

Servings: 2 6 small pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

This easy pancake recipe for babies and toddlers is naturally sweet and delicious and one you'll make often!

5 from 4 votes

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Ingredients

1 ripe banana, ½ cup mashed
1 egg
2 tablespoons flour, regular or oat flour

Instructions

Make the batter:

In a medium bowl, mash the banana using a fork until it resembles a paste. You want to minimize big chunks so the pancakes don't fall apart.
Tip: put the banana inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana paste into the bowl.
Add the egg to the bowl and whisk with a fork until it's mixed into the banana paste. Then, add the all-purpose flour (or oat flour) and mix until combined. You can also add a dash of cinnamon for flavor.
Let the batter sit in the bowl for 5 to 10 minutes before cooking. This helps the flour absorb some of the moisture and improve the pancake texture.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once it's hot, grease with oil, spray, or butter. Immediately pour 2 tablespoons of batter onto the pan per pancake. You want to keep these small.
Cook the pancakes for 2 minutes per side. If they're browning/burning too quickly on the first side, your heat is too hot. If necessary, rinse the pan between each batch to lower the temperature.

Serve & store:

Serve warm with fresh fruit. Leftovers keep in the fridge for up to 4 days. These can also be frozen for up to 3 months and warmed in the microwave or toaster.

Notes

Flour adds texture to the pancakes and makes them easy to hold and for kiddos to self-feed. All-purpose or whole-wheat flour (12+ months) and oat flour (6+ months). You can make oat flour by blending oats in a blender until they’re a fine powder.