Blend up a fruit or veggie with an egg for the fluffiest, easiest, healthy baby pancakes. These use just 2 ingredients, have four flavor options, and are a perfect texture for babies.
I love baby food recipes that use simple ingredients and are also SUPER quick and easy to make. These baby pancakes are it!
Quick Look: Baby Pancakes
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Serving: 2
- Flavor Profile: pure fruit or veggie flavor with slight savoriness from egg
- Difficulty: Easy, perfect for everyday baby meals
- Why to Make: It’s a quick, nutritious baby meal for any time of the day
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Table of Contents
I love these baby pancakes since you simply stir together the ingredients with a fork, then cook, and a few minutes later, voila, you have nutritious pancakes for kids. These are a great finger food for babies, a perfect baby-led weaning food, and a great 1-year-old recipe since they are so soft.
Why this Recipe Works
The method for this baby pancake 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, the texture very tender, and the recipe offers a range of nutrients.
You can make them ahead and pack for toddler lunches for daycare throughout the week. Or use as a baby-led weaning breakfasts or an easy baby meal to go with Sweet Potato Baby Food.
Ingredients You Need
The ingredients you need for this baby pancake recipe are very simple. You need to have the following items on hand and ready go to.
- 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.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“My 11 month old really enjoyed these pancakes. I only made the spinach and banana and sweet potato options, but he favors the spinach and banana ones. He really liked the consistency…I am shocked! —Lisa
Ingredient Substitutions
If you want to try a different flavor of baby pancakes, you can use mashed roasted sweet potato baby food or pumpkin baby food as the base in place of banana.
You can also blend spinach into any base to add an iron-rich food for kids.
How to Make Baby Pancakes
Here’s a look at the simple process involved in making the baby pancakes so you know what to expect. See the full information at the bottom of the post, including the amounts and the timing.
Step 1. Mash the banana with a fork or a potato masher. (You can also use a blender.)
Step 2. Mix with the egg to make a uniform batter.
Step 3. Cook one small pancake at a time in a nonstick pan, similarly to how you’d cook any other pancake.
Step 4. Flip over each baby pancake carefully and cook through. Serve warm whole, in strips, or diced up for olde babies with a pincer grasp.
TIP: These baby pancakes are delicate and custard-like, so be gentle when flipping them over.
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Baby Pancakes FAQs
You can serve these with 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.
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) as a baby-led weaning food of feeding. You’d give them a whole pancake and let them suck on and eat the pancake on their own.
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.
How to Store
To store, let baby 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 soda for fluffier baby pancakes.
- Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
- Try with Baked Sliced Baked Apples or Baked Pears. Or try my other BLW Pancakes for more options.
More Pancakes for Kids
Breakfast
Favorite Yogurt Pancakes
Breakfast
Banana Spinach Pancakes
Breakfast
Favorite Sweet Potato Pancakes
Breakfast
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 Baby Pancakes
Ingredients
- ¼ cup mashed very ripe banana (about 1 small)
- 1 egg
- ⅛ 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
- 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.
- This recipe makes one small batch of super baby pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe.
- 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.
- 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.
Thsnk you Amy for sharing this recipe, easy and effective! It’s a win-win recipe as I didn’t struggle cooking it and My baby liked it 🙌🙌
We made the sweet potato version of these pancakes and they are very tasty! My baby approves!
I’m so glad!
I have a ton of frozen mashed bananas in about 2 tablesopoon size cubes. Do you think this would work if I thawed the bananas and then followed the recipe?
Yes, thaw and drain off any water that comes off, and then go ahead with the recipe. Enjoy!
Just made the banana version and my 11-month-old son and 2.5-year-old daughter both devoured them.
I used 1 medium banana, which was probably closer to 1/3 cup than a 1/4 cup, and 1 egg. It gave me 8 pancakes, and I had no trouble flipping them, as long as I was careful.
Thanks for a great easy breakfast idea to help give my son some extra protein. (I swear, the boy would live on green beans, corn, carrots, and peas if I would let him!)
Easy and simple recipe. Tips were super helpful 😊
Easy and tasty recipe. The tips were super helpful. Thank you 😊
Love your page and also your IG! Do you recommend a substitute for eggs? Baby with an egg allergy but really wanted to try this simple recipe.
Hi- the only option that would work for this would be a replacement like Just Eggs, which is liquid and the same texture as eggs. It’s sold in the refrigerated section near eggs. Some store brands have a similar product now too. Thanks!
Easy and tasty!
Used sweet potato and a little pumpkin pie spice
My 13 month old daughter absolutely loves these. Gobbles with both hands. I love them too, great flavor and texture. I had tried everything I could think of to get her to eat eggs, but she always turned up her nose before these. Also, they are so easy to make. Simple, healthy, delicious, that’s a winner. Looking forward to trying the variations. Thank you for this awesome recipe.
Hi! Can I use steamed or boiled sweet potato instead of roasted?
Sure thing
Is it Baking powder or baking soda? You mention both throughout the blog and recipe.
Baking soda
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.
I’m sorry, that was a mistake! https://www.yummytoddlerfood.com/mini-carrot-cake-cupcakes/
Love these
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.
I’m so glad to hear that and thanks for taking the time to leave a review.
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.
I’m so glad to hear that and so smart making them in bulk!