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 baby 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, you have nutritious pancakes for kids. The texture of these baby pancakes for kids is very moist, which makes them a perfect first food for babies—if using the baby-led weaning style of feeding. Or as an early baby finger food. 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. They are also great as a 1-year-old recipe who may still be learning to chew more bread-like textures. (These sort of melt in the mouth, like custard! 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 toddler lunches for daycare or preschool throughout the week. 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 and offers a range of nutrients for the kids. (You may also like Baby-Led Weaning Breakfasts, easy baby meals, and 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. Sign up for our email updates to get tips and ideas sent to your inbox.
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.
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.
Step-by-Step Instructions
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. TIP: These baby 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. See the recipe below for all of the flavor variations.
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. Sweet Potato Baby Pancakes: Use mashed roasted sweet potato baby food instead of the banana and proceed with the recipe Spinach Banana Baby 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 Baby Pancakes: Use pumpkin baby food instead of the banana and proceed with the recipe. This baby pancake batter will be thinner than the banana or sweet potato flavors. Try with Baked Sliced Apples or Baked Pears.
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!
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This post was first published in May 2020.
