3-Ingredient Banana Pancakes for Baby (6+ Months)

Banana Pancakes are an easy and quick breakfast, lunch or snack for your baby! Made with only 3 simple ingredients – banana, egg and flour, yet these pancakes are fluffy, soft, and perfect for baby, baby-led weaning and toddlers! 6 months and up!

Banana Pancakes for Baby + Toddler

Looking for an easy and healthy pancake recipe you can toss together for baby or toddler in less than 10 minutes🤔?

Then these 3-ingredient 🍌 Banana Pancakes are going to be your jam!

Made with only simple ingredients – banana, egg and flour, these pancakes are still fluffy and soft 🥞, which are perfect for babies doing baby-led weaning are in the finger food stage or toddlers! These pancakes are great for breakfast, on-the-go park adventures, lunch or dare I say.. breakfast for dinner.

Reasons to Love these Healthy Baby Pancakes

• made with 3 easy-to-find ingredients
• takes less than 10 minutes from start to the first bite
• great for baby, baby-led weaning, toddler and kids
• freezer-friendly
• perfect for breakfast, snack, lunch or even dinner
• healthy
• made with whole grains
• soft and fluffy
• great source of potassium, protein, fiber and manganese

Ingredients

• Banana: you are looking for a ripe banana with a couple of brown spots on it. Bananas with brown spots are not only sweeter but they also help with constipation instead of aiding to it (like yellow bananas).
• Egg: one large egg is needed to bind everything together.
• Flour: I used whole wheat in this version, but all-purpose, white whole wheat, oat flour or a one-for-one gluten-free flour also works.
• Cinnamon: I love adding a pinch of cinnamon to my banana pancakes to really up the taste factor. But you can also omit this spice if you prefer. I also have a list below of other fun ingredients you can add into the pancakes if you are feeling fancy.

Step-by-Step Instructions

1. Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.
2. Mix: add in the flour, egg and cinnamon (if using) and mix until everything is combined.
3. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown.
4. Serve: let cool slightly and serve.

Add-Ins

You can make these easy pancakes as is or add in a pinch of spices or finely chopped up fruit. Here are a couple of my favorite additions:

• Cinnamon
• Cloves
• Pumpkin Spice Mix
• Nutmeg
• Vanilla
• Strawberries (finely chopped)
• Blueberries (finely chopped)
• Peaches (finely chopped, towel-dried)

Serve With

These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite ways to serve them to baby or toddler:

• cut in half and served for baby-led weaning
• cut into strips and served with a side of yogurt to dip them in
• serve with a side of your favorite fruit, anything goes – chunks of banana, cut up berries, slices of cooked apples, etc.
• spread with cream cheese or nut butter and made into a sandwich
• cut into chunks and served with maple syrup on the side
• drizzled with honey and sprinkle of hemp seeds (for toddlers 1+ years)

Baby led weaning pancakes

These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat and baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to baby sliced in half or cut into small chunks.

Banana Pancakes for Toddler and Kids

These quick and easy pancakes are also great for toddlers and kids. You can serve them a smear of cream cheese or peanut butter, topped with yogurt and berries or the classic version with butter and syrup.

Tips

• Size: these pancakes are supposed to be on the smaller size, so roughly 1 tablespoon of batter will make the perfect size for a baby or toddler. If made any bigger and they start to fall apart when flipped.
• Ripe Banana: you will want to use a banana that is ripe with a few brown spots on it for this recipe. Riper bananas are sweeter than green bananas, and since we are not adding any sugar to this recipe, the ripe bananas will provide more flavor and sweetness. Also, ripe bananas with brown spots actually relieve constipation, unlike unripened bananas (green or all yellow) that may cause constipation because they have too much starch in them.

Storing and Freezing

Because we are not using any salt or preservatives in these pancakes, they tend to store in an air-tight container for only 1-2 days. They do, however, freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.

More Pancake Recipes

• Pumpkin Pancakes for Baby + Toddler
• Sweet Potato Pancakes for Baby
• Easy Blender Spinach Pancakes for Baby + Toddler
• Spiced Blender Pancakes

Tools Needed

• Mixing Bowl
• Skillet
• Purple Plate
• Purple Baby Fork

3-Ingredient Banana Pancakes for Baby

Made with only 3 simple ingredients – banana, egg and flour, yet these pancakes are fluffy, soft and perfect for baby, baby-led weaning and toddlers!

5 from 8 votes

Print Pin Rate

Course: baby food, Baby Led Weaning, toddler food

Cuisine: American

Diet: Vegetarian

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Author: Michele Olivier

Ingredients

• 1 medium banana, with a few brown spots
• 1 large egg
• 2 tbsp flour (see notes)
• 1/4 tsp cinnamon (optional)

Instructions

• Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.
• Add: add in the flour, egg and cinnamon (if using).
  
• Mix: with a fork or whisk, mix until everything is combined. 
  
• Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown. 
  
• Serve: let cool slightly and serve. 
  

Notes

Age: 6+ months

Yield: 8-9 small pancakes

Storage: these pancakes will last in an air-tight container in the fridge for 1-2 days or in the freeze for up to one month. 

Notes on Flour: you can use whole wheat, white whole wheat, all-purpose or a one-for-one gluten-free mix for this recipe. 

 

DID YOU MAKE THIS RECIPE?Mention @Babyfoode or tag #babyfoode!