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Baby Pancake Recipe
This Baby Pancake Recipe makes the softest, fluffiest, naturally sweet pancakes that are perfect for tiny hands—and they’re made with simple, wholesome ingredients you probably already have in your kitchen.
As a mom-turned-grandma and longtime food blogger, I’ve tested more healthy baby pancakes than I care to admit. These homemade baby pancakes have become our family’s go‑to for an easy baby breakfast, especially for baby led weaning. They’re gently sweet from ripe banana, sugar free, and you can make them dairy free or egg free without any fuss. If you’re looking for soft pancakes for babies that also work for hungry toddlers and even adults with coffee in hand—you’re in the right place.
What Makes This Baby Pancake Recipe So Special
Let me explain why I love this recipe so much and why it lives on a sticky, banana-stained index card on my fridge.
These first food pancakes are designed with babies in mind: soft, tender, and easy to gum—even if your little one doesn’t have teeth yet. The batter uses mashed banana, oat flour, and a touch of whole wheat flour for extra fiber and staying power. There’s no added sugar, and the sweetness comes from fruit only, which pediatric dietitians in the U.S. generally prefer for babies under one year.
I first started making a version of these when my youngest son was a baby back in the late 90s, and I’ve adapted them over the years for my grandbabies—one dairy intolerant, one egg allergic. So this recipe includes clear options for dairy free baby pancakes and egg free baby pancakes, with notes on texture and flavor so you can pick what works for your family.
They also fit really nicely into baby led weaning. You can cut them into strips for easy grasping, or serve them as little silver-dollar rounds for toddlers. And between you and me? I’ve eaten more than a few of these straight from the pan with peanut butter and a sprinkle of cinnamon. They’re that good.
Why You’ll Love This Baby Pancake Recipe
You know what? Sometimes you just need breakfast to be easy and drama-free. Here’s why this one works:
- Baby-friendly texture – Extra soft, moist pancakes that are gentle on gums and easy for babies to pick up.
- No added sugar – Naturally sweet banana baby pancakes with no refined sugar, perfect for tiny tummies.
- Customizable for allergies – Simple swaps for dairy free baby pancakes and egg free baby pancakes.
- Nutritious ingredients – Made with oat flour and whole wheat flour for fiber, slow energy, and a more nutritious baby breakfast.
- Freezer-friendly – Make once, freeze, and you’ve got an easy baby breakfast for busy mornings.
- Great for baby led weaning – Cut into strips or wedges; ideal first food pancakes for self-feeding.
- Toddler-approved – Also works beautifully as a toddler pancake recipe—just add a drizzle of yogurt or fruit.
- One-bowl batter – Fewer dishes, quicker cleanup; everything stirs together in a single bowl.
- Family-friendly – Adults can eat them too—no need to cook separate “grown-up” pancakes.
Ingredients for Homemade Baby Pancakes
Here’s exactly what you’ll need to make this Baby Pancake Recipe, plus a few smart swaps.
Dry Ingredients
- ½ cup oat flour
(You can buy it, or blend rolled oats in a blender until finely ground. Use certified gluten-free oats if needed.) - ¼ cup whole wheat flour
(White whole wheat flour gives a softer, milder flavor; you can substitute all-purpose flour if that’s what you have.) - ½ teaspoon baking powder
(Use aluminum-free baking powder if your baby is sensitive to flavors.) - ⅛ teaspoon ground cinnamon (optional, but lovely)
(Skip if your pediatrician has asked you to introduce spices slowly, though cinnamon is generally well tolerated.) - Tiny pinch of salt (optional)
(For babies under one, I keep this literally to a pinch or leave it out; for toddlers, a small pinch enhances flavor.)
Wet Ingredients
- 1 very ripe medium banana, well mashed (about ½ cup)
(The riper the banana, the sweeter your sugar free baby pancakes will be; lots of brown spots are perfect.) - 1 large egg
(For egg free baby pancakes: replace with 1 tablespoon ground flaxseed + 3 tablespoons warm water, rested 5 minutes.) - ¼ cup milk of choice
(Breast milk, formula, whole cow’s milk, or unsweetened oat/almond milk all work; choose what your baby already tolerates.) - 1 tablespoon plain yogurt
(Use whole milk yogurt for extra creaminess, or a thick coconut yogurt for dairy free baby pancakes.) - ½ teaspoon vanilla extract (optional)
(Adds lovely aroma; it’s alcohol-based but used in such a tiny amount and cooked—it’s generally considered safe.) - 1 teaspoon neutral oil or melted butter, plus more for the pan
(Avocado oil, canola, or melted unsalted butter all work; for dairy free, stick with oil.)
Optional Mix-Ins for Older Babies & Toddlers
(Only add these if your pediatrician is comfortable with these foods and your baby has tried them individually first.)
- 1–2 tablespoons very finely grated apple or pear
- 1 tablespoon finely minced berries (like soft blueberries or raspberries)
- 1 teaspoon chia seeds (add a splash more milk if batter thickens)
Step-by-Step Directions
These directions are written with a busy parent (or grandparent) in mind—no fancy tools, just clear cues so you know what to look for.
1. Prep your pan and ingredients
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Preheat your pan or griddle over low to medium-low heat.
A well-seasoned nonstick skillet or cast iron griddle works best for soft pancakes for babies because you can cook them gently without sticking. -
Lightly brush with a thin layer of oil or melted butter.
You want just enough fat so the pancakes don’t stick, but not so much that they fry and crisp too much. Soft is the goal here.
2. Mix the dry ingredients
-
In a medium mixing bowl, whisk together:
- ½ cup oat flour
- ¼ cup whole wheat flour
- ½ teaspoon baking powder
- ⅛ teaspoon cinnamon (if using)
- Pinch of salt (if using)
Whisk until everything looks evenly combined and there are no big clumps of baking powder. This helps the pancakes rise evenly.
3. Whisk the wet ingredients
-
In a separate small bowl (or a wide mug), mash the banana with a fork until mostly smooth with just a few tiny lumps.
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Add to the mashed banana:
- 1 egg (or your flax “egg”)
- ¼ cup milk
- 1 tablespoon yogurt
- ½ teaspoon vanilla (if using)
- 1 teaspoon oil or melted butter
Whisk until the mixture is fairly smooth and the egg is fully broken up. It’s okay if it’s not perfectly uniform—this isn’t pastry school.
4. Bring it all together
-
Pour the wet ingredients into the bowl with the dry ingredients.
-
Gently stir with a spatula or spoon until just combined.
The batter should be thick but spoonable. If it feels too thick (like cookie dough), add a teaspoon or two more milk. If it’s very runny, sprinkle in a little extra oat flour.A few small lumps are totally fine. Overmixing can make pancakes tough—even baby pancakes.
5. Cook the baby pancakes
-
Once your pan is warm, drop small spoonfuls of batter onto the surface.
Think 1–2 tablespoons per pancake—silver-dollar size. Smaller pancakes cook more evenly and are easier for babies to hold. -
Cook over low to medium-low heat for 2–3 minutes, until you see small bubbles around the edges and the bottoms are lightly golden.
The tops will look set around the edges but still a little soft in the middle. -
Flip gently using a small spatula, and cook another 1–2 minutes on the second side.
These should stay pale golden, not dark brown. If they’re browning too fast while the middle is still raw, turn your heat down. -
Transfer cooked pancakes to a plate to cool.
For babies, you want them warm, not hot. I usually make the whole batch, then serve once everything is just slightly warm.
Servings & Timing
- Yield: About 12–14 small baby pancakes
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: About 20–25 minutes
For batch cooking (which I highly recommend if you’re feeding a baby and a toddler), you can double the recipe and cook in two pans or on a griddle like a weekday warrior.
Easy Variations for Different Needs
Small changes can make this Baby Pancake Recipe work for lots of different situations and preferences.
- Dairy Free Baby Pancakes – Use plant-based milk and coconut yogurt, and cook with avocado oil instead of butter.
- Egg Free Baby Pancakes – Swap the egg for a flax “egg” (1 tablespoon ground flax + 3 tablespoons warm water, rested 5 minutes) for a soft but slightly denser pancake.
- Oat Flour Baby Pancakes – Make it 100% oat flour by replacing the whole wheat with more oat flour; add an extra tablespoon of yogurt to keep things moist.
- Extra-Protein Toddler Pancakes – Stir in 1 tablespoon peanut butter, almond butter, or powdered peanut butter for toddlers who already tolerate nuts.
- Fruit-Filled Banana Baby Pancakes – Add a tablespoon of very finely chopped berries or grated apple/Pear to the batter for more flavor and nutrition.
- Pumpkin Spice Version – Swap half the banana for pumpkin puree and add a pinch of pumpkin spice for a cozy fall breakfast.
Storage & Reheating Tips
Because honestly, making pancakes once and reheating all week is the kind of “meal prep” I can get behind.
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Fridge:
Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if they’re sticky. -
Freezer:
Lay cooled pancakes on a baking sheet in a single layer and freeze until firm (about 1 hour). Transfer to a freezer bag or container and freeze for up to 2 months. Label with the date so you don’t find mystery pancakes in August. -
Reheating (Microwave):
Warm 1–3 pancakes on a microwave-safe plate for about 10–20 seconds. Check temperature before serving—especially for babies. -
Reheating (Stovetop):
Heat a dry skillet over low and warm pancakes for 1–2 minutes per side. -
From Frozen:
You can reheat straight from frozen in the microwave (20–30 seconds) or let them thaw overnight in the fridge. I usually just microwave gently and let them cool a bit. -
Make-Ahead Idea:
Bake a double batch on Sunday and freeze; you’ll have an easy, nutritious baby breakfast ready all week. Pair with a little yogurt or mashed fruit and you’re done.
Notes from My Kitchen
A few things I’ve learned after making this Baby Pancake Recipe more times than I can count:
- Watch the heat. Babies need soft, not crispy. Keeping the pan at a lower temperature gives you tender, evenly cooked pancakes.
- Ripe bananas are everything. A yellow banana with brown speckles gives the best texture and natural sweetness. Green-ish bananas will make the batter bland and more starchy.
- Texture check. If your batter spreads too much, add a bit more oat flour. If it sits in a thick lump on the pan, a splash more milk will loosen it up.
- Cut to fit your baby’s stage.
- For baby led weaning (6–8 months): cut into long strips about the size of two adult fingers.
- For older babies (9–12 months): small triangles or halves.
- For toddlers: they can usually manage a whole small pancake.
- Serving ideas. For babies under one year, I serve these plain, or with a little smear of plain yogurt or unsweetened applesauce. For older toddlers, a thin layer of peanut butter or almond butter is lovely.
- No need for perfection. If your pancakes look a little lopsided or the first one is a “test pancake” (it always is), that’s real home cooking. Your baby doesn’t care about perfect circles.
FAQs About Baby Pancakes
1. What age can my baby start eating these pancakes?
Most babies can try these soft pancakes around 6 months, once they’re showing readiness signs for solids (sitting up with support, good head control, interest in food). Always follow your pediatrician’s guidance.
2. Are these pancakes safe for baby led weaning?
Yes. These are classic baby led weaning pancakes—soft, easy to hold, and sugar free. Cut into strips or sticks for younger babies so they can grasp and gum safely.
3. Can I make these pancakes without banana?
You can. Replace the banana with ½ cup unsweetened applesauce or mashed ripe pear. The texture will be slightly different, and a bit less sweet, but still very baby friendly.
4. How do I make these gluten free?
Use certified gluten-free oat flour and substitute the whole wheat flour with more oat flour or a 1:1 gluten-free all-purpose flour. Check that your baking powder is gluten free as well.
5. Is it okay to add sugar or syrup for toddlers?
For toddlers over one year, a light drizzle of maple syrup or a bit of honey (for kids over 1 only) is usually fine, but I prefer topping with fruit or yogurt so their taste buds don’t get used to very sweet breakfasts.
6. My pancakes are sticking or burning—what am I doing wrong?
Your pan is likely too hot, or you don’t have enough fat on the surface. Turn the heat down, wipe the pan if needed, add a small amount of oil, and try a test pancake first.
7. Can I send these pancakes in a daycare or preschool lunch?
Absolutely. They’re great cold or at room temperature. I pack them with a little container of yogurt, soft fruit, or mashed avocado for a more complete meal.
8. Can adults eat these too?
Yes, and we do! They’re milder and less sweet than classic diner pancakes, but with some nut butter, fruit, or a drizzle of maple syrup, they’re a lovely, wholesome breakfast for grown-ups as well.
Wrapping It Up
This Baby Pancake Recipe is one of those simple, steady favorites that grows with your child—from first food pancakes to a reliable toddler pancake recipe you can make in your sleep. They’re soft, sugar free, and easy to customize for allergies, and they freeze beautifully for those mornings when everyone is hungry… five minutes ago.
If you try these homemade baby pancakes, I’d truly love to hear how your little one likes them—leave a comment, share your favorite variations, or tell me if you made them dairy free or egg free. And if you’re looking for more easy baby breakfast ideas, keep exploring and bookmark this one; you’ll come back to it more often than you think.
Baby Pancake Recipe
Ingredients
- 1/2 cup oat flour or finely ground rolled oats; use certified gluten free if needed
- 1/4 cup whole wheat flour white whole wheat preferred; or use all-purpose flour
- 1/2 teaspoon baking powder aluminum-free if preferred
- 1/8 teaspoon ground cinnamon optional
- salt tiny pinch, optional; omit for babies under 1 if desired
- 1 medium very ripe banana well mashed, about 1/2 cup
- 1 large egg or flax egg for egg-free (see note)
- 1/4 cup milk of choice breast milk, formula, whole cow’s milk, or unsweetened plant milk
- 1 tablespoon plain yogurt whole milk or thick coconut yogurt for dairy free
- 1/2 teaspoon vanilla extract optional
- 1 teaspoon neutral oil or melted unsalted butter plus more for greasing the pan
- 1 tablespoon ground flaxseed optional, to make a flax egg (use instead of egg, with water below)
- 3 tablespoons warm water for making flax egg; rest 5 minutes
- 1 to 2 tablespoons very finely grated apple or pear optional mix-in for older babies and toddlers
- 1 tablespoon finely minced soft berries such as blueberries or raspberries; optional mix-in
- 1 teaspoon chia seeds optional mix-in; add a splash more milk if batter thickens
Instructions
- Preheat a nonstick skillet or cast iron griddle over low to medium-low heat. Lightly brush the surface with a thin layer of neutral oil or melted butter to prevent sticking without crisping the pancakes too much.
- In a medium mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon (if using), and a tiny pinch of salt (if using) until evenly combined and free of baking powder clumps.1/2 cup oat flour, 1/4 cup whole wheat flour, 1/2 teaspoon baking powder, 1/8 teaspoon ground cinnamon, salt
- If making egg free pancakes, stir together the ground flaxseed and warm water in a small bowl and let sit for about 5 minutes to thicken before adding to the wet ingredients.1 tablespoon ground flaxseed, 3 tablespoons warm water
- In a separate small bowl, thoroughly mash the ripe banana with a fork until mostly smooth. Whisk in the egg (or prepared flax egg), milk, yogurt, vanilla (if using), and oil or melted butter until fairly smooth and the egg is fully broken up.1 medium very ripe banana, 1 large egg, 1/4 cup milk of choice, 1 tablespoon plain yogurt, 1/2 teaspoon vanilla extract, 1 teaspoon neutral oil or melted unsalted butter
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or spoon just until combined. The batter should be thick but spoonable. If too thick, add a teaspoon or two more milk; if too runny, sprinkle in a little extra oat flour. A few small lumps are fine.
- For older babies and toddlers, gently fold in very finely grated apple or pear, minced berries, or chia seeds if desired. If using chia seeds, add a splash more milk if the batter thickens too much.1 to 2 tablespoons very finely grated apple or pear, 1 tablespoon finely minced soft berries, 1 teaspoon chia seeds
- Working in batches, drop 1–2 tablespoons of batter per pancake onto the warm, lightly greased pan to make small silver-dollar pancakes. Cook over low to medium-low heat for 2–3 minutes, until small bubbles appear around the edges and the bottoms are lightly golden and set.
- Flip each pancake gently with a small spatula and cook for another 1–2 minutes, until the second side is lightly golden and the centers are cooked through but still very soft. Reduce the heat if the pancakes brown too quickly before the middle is done.
- Transfer cooked pancakes to a plate and let cool until warm, not hot, before serving to babies. Cut into strips, wedges, or serve whole depending on your baby’s age and skill, and offer plain or with a little plain yogurt or mashed fruit.
- Cool completely before storing. Refrigerate in an airtight container for up to 3 days, or freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat briefly in the microwave (10–30 seconds) or in a dry skillet over low heat until just warm.
