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