Blend up a fruit or veggie with an egg for the fluffiest, easiest, healthy pancakes for kids. These 2-Ingredient Pancakes use one simple method for all 4 flavors and are a perfect baby pancake or toddler pancake.

2 ingredient pancakes in 4 flavors on white plate

2-Ingredient Pancakes

I love recipes for kids that use real ingredients and are also SUPER quick and easy to make and this method for making 2-Ingredient Pancakes totally fits that bill. You just need to stir together the ingredients with a fork to make the simple pancake batter, then cook, and a few minutes later, voila, healthy pancakes are ready for the kids.

(To be clear, I have nothing against regular pancakes, but it’s nice to change things up with this easy option.)

The texture of these pancakes is very moist, which makes them a perfect pancake for a baby and younger toddlers who may still be learning to chew more bread-like textures. (These sort of melt in the mouth!)

Plus, you can make them ahead and serve them as needed—which is great if you want fast meal options for at home or packing for daycare or preschool throughout the week.

TIP: The method for this recipe starts with a base of banana and egg, then you have the option to try it with sweet potato, pumpkin, and spinach. Each flavor is easy and offers a range of nutrients for the kids.

Perfect Baby Pancakes

These are a perfect pancake for babies since they are so soft and easy to chew, even if your baby doesn’t yet have any teeth. They can work well for BLW babies—simply give them a pancake to gnaw and suck on—or cut up into small pieces for a baby who’s able to grasp finger foods.

There are options here for baby pancakes with banana and baby pancakes without banana.

Some babies need time to work up to eating a range of textures, and these are a great transition food to help them practice.

ingredients in 2 ingredient pancakes

Ingredients You Need

The ingredients you need for this recipe are very simple. You need:

  • Egg
  • Banana: The riper the banana, the better the flavor so make sure there is some brown spots on your fruit.
  • Optional: You can add a little baking soda for a little extra fluff, and/or cinnamon and vanilla extract for more flavor if desired.

TIP: To make the Sweet Potato flavor, you’ll need to roast a sweet potato ahead. For the pumpkin, just pick up a can of pumpkin puree. For the spinach, plan to have raw baby spinach on hand to blend with the egg and banana.

how-to-make-2-ingredient-pancakes-step-by-step

Step-by-Step Instructions

Here’s a look at the simple process involved in making the recipe so you know what to expect. See the full information at the bottom of the post.

  1. Mash the banana with a fork or a potato masher.
  2. Mix with the egg to make a uniform batter.
  3. Cook 1 tablespoon at a time in a nonstick pan, similarly to how you’d cook any other pancake.
  4. Flip over and cook through. Serve warm.

TIP: These pancakes are delicate and custard-like, so be gentle when flipping them over. It may take a pancake or two to get the hang of the process.

pancakes-on-wire-rack

Frequently Asked Questions

What goes well with these healthy pancakes?

You can serve these with any traditional pancake toppings like maple syrup, or try yogurt or applesauce for dipping. We sometimes even do them with warmed frozen blueberries—the warm fruit will have a flavorful liquid that’s yummy for dipping. We usually like to have some fruit on the side and some milk to round out the meal.

Can babies eat pancakes?

Yes, babies can eat pancakes if they are moist enough. These baby pancakes are an easy option as a starter pancake for kids since they are incredibly moist and easy to chew.

Can I feed my 8 month old pancakes?

Yes, you can serve one of these pancakes whole for them to take bites or you can dice it up if baby is able to pick up small pieces of food.

Can I feed my 6 month old pancakes?

You can offer baby one of these banana pancakes (or another flavor) using the baby led weaning style of feeding. You’d give them a whole pancake and let them suck on and eat the pancake on their own.

2-ingredient-spinach-pancakes-on-fork

How to Store

To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag.

Heat as many as needed on a plate very briefly, and serve.

Best Tips for Success

  • It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!
  • Add ⅛ teaspoon baking powder for fluffier pancakes.
  • Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
  • Sweet Potato Pancakes: Use mashed roasted sweet potato instead of the banana and proceed with the recipe
  • Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.
  • Pumpkin Pancakes: Use pumpkin puree instead of the banana and proceed with the recipe. This batter will be thinner than the banana or sweet potato flavors.
  • You may also like Yogurt Pancakes, Spinach Banana Pancakes, Apple Pancakes, and Sweet Potato Pancakes.

Please leave a comment to let me know what you think of the recipe if you try it. I love to hear what your kids think of my recipes!

This post was first published in May 2020.

2-ingredient-pancakes-4-flavors

The Best 2-Ingredient Pancakes (Baby and Toddler Approved)

This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that's sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.
4.95 from 37 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Cuisine American
Course Breakfast
Calories 19kcal
Servings 6 mini pancakes

Ingredients

  • 1/4 cup mashed very ripe banana
  • 1 egg
  • 1/8 teaspoon baking soda (optional)
  • Butter or oil, for cooking
  • Toppings including applesauce, yogurt, and/or diced fruit

Instructions

  • Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
  • Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.
  • Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute.
  • Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)
  • Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.

Notes

  • Sweet Potato Pancakes: Use ¼ cup mashed roasted sweet potato instead of the banana and proceed with the recipe.
  • Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.
  • Pumpkin Pancakes: Use ¼ cup pumpkin puree instead of the banana and proceed with the recipe. This batter will be thinner than the banana or sweet potato flavors.
  • To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.
  • It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!
  • Add ⅛ teaspoon baking soda for fluffier pancakes.
  • Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.

Nutrition

Calories: 19kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 33mg, Potassium: 44mg, Fiber: 1g, Sugar: 1g, Vitamin A: 46IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. Why is the link titled, “mini carrot cake cupcakes?” Don’t get me wrong, the pancake recipe sounds great and I plan on trying that as well, but I was looking forward to the mini carrot cake cupcakes, recipe.

  2. 5 stars
    I came across the blog a few weeks ago. I am loving all the easy to read recipes! I can’t stop reading and looking up recipes. They are simply put & not overwhelming to follow & read. Thank you Amy! I tried these baby pancakes this morning. My 9 month old definitely enjoyed her mini pumpkin pancakes and truly were easy for her to self feed & dissolved easily. She ate comfortably for sure.

    I will be leaving other helpful reviews for other recipes I’ve completed. I am glad I came across yummytoddlerfood.com It’s been a game changer for not only my baby foods but family dinners as well.

  3. 5 stars
    I’ve been making these pancakes (with pumpkin) for 2.5 years since my kiddo started eating solids at 6 months. I now make them in bulk in the oven. 1 can pumpkin purée, 8 eggs, a tablespoon or two of ground chia seeds (extra calories and helps absorb moisture from the pumpkin), cinnamon and vanilla, pour into cookie sheet lined with parchment paper and bake at 375F for 20 minutes or so until the edges are browning and the centre is firm. I then let them cool on the pan, cut into squares and throw the whole sheet in the freezer. Once frozen pop into freezer bag. They take 30 seconds in the microwave and they are awesome for daycare lunches.

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