Baby Pancakes

Short description

Soft, bite‑sized pancakes made from baby‑food puree, cereal and egg—perfectly tender for tiny hands and early chewing stages, ideal for starting solids or baby‑led weaning.

Why You’ll Love This Recipe

These baby pancakes are quick to make (under 15 minutes), naturally sweet without added sugar, and easy for little ones to grasp. Made with wholesome ingredients like fruit puree and infant cereal, they’re gentle on sensitive tummies yet easy to enjoy—plus they freeze well and reheat nicely.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• One 4‑oz jar of baby food fruit puree (such as apple or strawberry‑banana)

• 2 large eggs

• ¼ cup baby cereal of choice (e.g. rice, oatmeal, multigrain)

• 2 tablespoons all‑purpose flour

• ¼ teaspoon baking soda

Directions

1. In a medium bowl, whisk together the fruit puree and eggs until smooth.

2. Stir in the cereal, flour, and baking soda until just combined; batter will be slightly thick and a bit lumpy.

3. Heat a nonstick skillet or griddle over medium heat; grease lightly if needed.

4. Scoop about 2 Tbsp of batter per pancake onto the skillet in small “silver‑dollar” size (approximately 2 inches).

5. Cook for about 3 minutes, until the underside is lightly browned and edges set.

6. Carefully flip each pancake and cook another 2 minutes until fully cooked through.

7. Cool slightly before serving; serve plain, or with an additional baby‑food puree as a dip or spread.

Servings and timing

• Yields: Approximately 10 small pancakes (2 inches each)

• Prep time: ~5 minutes

• Cook time: ~5–8 minutes

• Total time: Under 15 minutes

Variations

• Banana‑Oat version: Replace the fruit puree and flour with a mashed banana, oats (or oat flour) and an egg. Add a pinch of cinnamon if desired.

• Savory veggie version: Swap the fruit puree for a vegetable puree (carrot, sweet potato, zucchini, peas) and omit sugar‑based cereal; serve plain or with yogurt or avocado.

• Flax‑egg alternative: For egg allergy or plant‑based version, substitute egg with flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) and use dairy‑free milk to adjust consistency.

Storage/reheating

• Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.

• Freezer: Freeze in a single layer on a sheet until solid, then transfer to freezer‑safe bag or container. They keep up to 3 months.

• Reheating: Warm refrigerated or frozen pancakes briefly in a skillet or microwave until heated. Let cool slightly before serving to baby.

FAQs

What age is appropriate for baby pancakes?

These are suitable once your baby is developmentally ready for finger foods (around 6 months+). They’re soft, moist, and easy to gum—even if your baby has few or no teeth.

Can I make these vegan?

Yes—a flax‑egg (1 Tbsp ground flaxseed + 3 Tbsp water) can replace the egg, and plant‑based milk (or breastmilk/formula for thinning) works in place of dairy.

How can I make them fluffier?

Ensure batter isn’t overly thin, and for fruit‑based versions, adding ⅛ teaspoon baking soda helps give a lift. Do not overmix after adding the flour.

Are these freezer‑friendly?

Absolutely. Freeze individual pancakes flat on a tray, then store in a sealed bag. Thaw or reheat as needed.

Can I add spices or flavorings?

Yes—cinnamon, vanilla extract, mild nut butter, or mild savory herbs (for veggie versions) can enhance flavor without added sugar.

What if my baby has egg allergy?

Use a flax or chia egg substitute and select a fruit‑ or vegetable‑based recipe without eggs.

Are these safe for babies under one year?

Yes, provided no honey is used (babies under 1 shouldn’t have honey), and ingredients are appropriate for your baby’s stage. Always consult with a pediatrician for concerns.

Can I serve these with dips?

Definitely—serve with plain full‑fat yogurt, fruit or vegetable puree, or a thin spread of nut butter if baby is ready.

What if my baby gag‑reflexes or struggles?

Start with very small pancakes or break them into bite‑size pieces. Always supervise and pay attention to your baby’s eating skills.

Can I adapt this to savory pancakes?

Yes—use vegetable puree and omit sweet cereal. You can add mild herbs or grated cheese for toddler versions.

Conclusion

These Baby Pancakes offer a soft, nutritious, and adaptable way to introduce pancake-like textures to your infant. With minimal ingredients and fuss, they’re a reliable go‑to for breakfast, snacks, or mealtime prep. Whether fruit‑based or veggie‑filled, they freeze well and reheat easily—making feeding smoother and more enjoyable for both baby and caregiver

Print