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
I love recipes for kids that use simple 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, nutritious pancakes are ready for the kids.
The texture of these pancakes for kids 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.
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.
(You may also like Baby-Led Weaning Breakfasts and Sweet Potato Baby Food.)
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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 You Need
The ingredients you need for this recipe are very simple. You need:
- Egg: I use large eggs here, which help bind the batter together and add nutrients including protein and beneficial fats.
- 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.
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.
- Mash the banana with a fork or a potato masher.
- Mix with the egg to make a uniform batter.
- Cook one small pancake at a time in a nonstick pan, similarly to how you’d cook any other pancake.
- 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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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3-Ingredient Banana 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!
Best 2-Ingredient Pancakes for Babies and Toddlers
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.
Video
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
This post was first published in May 2020.
I really want to try to introduce a pancake texture to my baby, but she’s allergic to dairy and eggs. Is there something else I can use in this recipe?
This recipe really can’t be made without eggs since there are so few ingredients. You can try these recipes though with the modifications listed in the Notes section of each:
https://www.yummytoddlerfood.com/carrot-cake-pancakes-with-yogurt/
https://www.yummytoddlerfood.com/vegan-banana-pancakes/
Thank you!
Hi Amy,
I made these using leftover frozen spinach puree and they turned out great. My son loved them.
I made a blog post about it if you want to check it out. Thanks for sharing the recipe!
https://littlefoodie.food.blog/2021/03/24/jackson-eats-spinach-pancakes-roasted-pear-puree/
Is it advisable to introduce baking soda/powder for kids under one? As am concern if it will cause them any discomfort as a reaction?
I have never heard of it being a concern.
I’ve made the banana spinach pancakes a few times now and my 17 month old son loves them! I’ve also done half banana half pumpkin with spinach. He pretty much refuses all vegetables so this is a great way to get some veggies in his diet. I typically make quadruple the recipe since he eats 5-6 at a time.
Awesome!
These are so great! they are really quick and easy to make, which is so helpful when I’m trying quickly get something nutritious for dinner for my kid after work. My son is really picky about everything, and if there’s banana in it, it’s our only way to guarantee he will eat it. He LOVES these pancakes, and I love them because it gets him to eat spinach and egg with his banana in one shot! THANK YOU for sharing this recipe! It’s reduced the stress of getting him to eat something so many times.
I’m so glad to hear that!
Can you make these with a baby purée? Like a stage 2 consistency?
I haven’t tried it but I bet it would totally work!
Hi, just try it now, my 14 month old baby is a picky eater, she doesnt like to eat egg, but when i try it, wow! She finish it all without realizing theres an egg in there. So much thank you for this recipe. ?
Great!
I have loved making the Banana Pancakes! I tried to make the pumpkin pancake today, but it turned out so awful! What other than vanilla have you used to sweeten it? It just tasted like pumpkin puree!
You could try adding some cinnamon and topping with a little applesauce or apple butter!
Thank you for this recipe!! Is it advisable to keep the batter in the freezer for future use?
I haven’t frozen the batter but you could keep it in the fridge for a few days and/or make more pancakes and them refrigerate or freeze them and warm them to serve.
THANK YOU! My almost-one-year-old is in the “I won’t eat that today, try again tomorrow… maybe” phase and these were a hit – even though mine were hideous (even after a few destroyed practice ones LOL).
Mine seemed to fall flat – any idea why? I did use the baking soda in mine. I’m high altitude, but I’ve never actually known how exactly that factors in to baking…
I’m so glad! Honestly, these are pretty flat so it doesn’t really sound like anything went wrong.
What age do you recommend introducing these at?
They can work well for BLW babies starting after 6 months—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 after about 9 months.
This recipe was so easy, made with sweet potato for my first batch and my 9 month old son loves it! I was going to try butternut squash next, do you think that would work?
Great! I think it would work as long as you drain off any excess water first. Let me know if you try it!
Hi do we need to steam the spinach prior to the preparation?
No, it can be raw
Made these in our mini waffle maker, turned out great!
Oh, that’s good to know that they work that way. Thanks for sharing!
Loved the banana egg pancakes. So easy to make and father son both loved it. Thank you so much! Your account is a wealth of information.
I’m so glad!
Have you tried using frozen spinach? I’m in need of all the iron riched food recipes.
I haven’t tried it but I bet it would work—thaw it and squeeze all of the moisture out and use maybe 1-2 tablespoons in a batch since it will be fairly concentrated. let me know how it goes!