These Banana Pancakes are a ridiculously easy and quick breakfast, lunch, or snack for your kids! This is my go-to recipe that only requires three simple ingredients—banana, egg, and flour—and yet they turn out perfectly fluffy and soft every time! Great for 6+ months, babies, baby-led weaning, toddlers, kids, and adults (yes, you!).

4.99 stars (309 ratings)
“Simple & delicious! My 8 month old son LOVED these with a little peanut butter on top! Will definitely be making for him again 🙂 thank you!” -EMMA
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Purple plate with banana pancakes and raspberry pieces for baby.

Banana Pancakes Video

Banana Pancakes for Baby & Toddler

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

I’ve got you!

These 3-ingredient Banana Pancakes are going to be your jam if you want a recipe that:

🍌 requires 3 pantry staple ingredients
🥣 is made in one bowl and takes less than 10 minutes to make
🧑‍🧑‍🧒‍🧒 is great for your baby, blw, toddlers, and kids
🧊 leftovers (if there are any) are freezer-friendly

Both of my girls started their pancake journey with cut-up strips of my Spinach Blender Pancakes and Whole Wheat Pancakes, but one morning I was sleep-deprived due to a teething baby, out of coffee, and generally not feeling like making breakfast for a food-resistant toddler, but I dug down deep into my caffeine-deprived reservoir, riffled into my pantry and whipped up this recipe on a whim. I was shocked when the recipe turned out! I was probably even more shocked when my toddler, who was turning their nose at everything, dug into 3 huge servings of pancakes!

Since that fateful morning, I have made this recipe HUNDREDS of times (with varying caffeine levels), and my entire family still devours these pancakes every-single-time.

Are you ready to make these 5-Star Banana Pancakes for your family? YES! That’s what I thought. Let’s get cooking.

#momhack—Over the years, I have learned to double or triple this recipe, depending on how many ripe bananas I have on my counter. No matter how many batches of these banana pancakes I make, they are always eaten by the end of the day. If you have some leftovers, you can place them in a stasher bag and keep them in the freezer.

Ingredients

Ingredients for banana pancakes for baby.

Let’s Make the Perfect Banana Pancakes!

Small pink bowl with 3 ingredients for banana pancakes.
Mash the Banana
In a medium bowl, mash the banana until smooth. Add in the egg, flour and cinnamon.
Pink bowl with 3 ingredients for banana pancakes for baby.
Mix it Together
With a fork or whisk, mix the ingredients until just incorporated. Don’t go crazy here, just mix until the flour is absorbed.
Pan with banana pancakes cooking.
Make Pancakes
Spoon the batter onto a medium skillet over medium-low heat and cook for 3-4 minutes on each side.
Purple plate with banana pancakes and raspberry pieces for baby.
Serve and enjoy!

Add-Ins

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

  • Pumpkin Spice Mix
  • Nutmeg
  • Vanilla
  • Strawberries (finely chopped)
  • Blueberries (finely chopped)
  • Peaches (finely chopped, towel-dried)
Hand holding a fluffy banana pancake for baby.

Baby-led Weaning Pancakes

These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat and your 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 your baby sliced in half or cut into small chunks.

Banana Pancakes for Toddlers 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.

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. You can freeze pancakes and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or toaster.

Purple plate with banana pancakes and raspberry pieces for baby.

Get the recipe: The Best 3-Ingredient Banana Pancakes for Baby

5 stars (309 ratings)
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!
Yield: 6 small pancakes
Prep: 2 minutes
Cook: 8 minutes
Total: 10 minutes
Author: Michele Olivier
Course: baby food, Baby Led Weaning, toddler food
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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).
    Small pink bowl with 3 ingredients for banana pancakes.
  • Mix: with a fork or whisk, mix until everything is combined. 
    Pink bowl with 3 ingredients for banana pancakes for baby.
  • 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. 
    Pan with banana pancakes cooking.
  • Serve: let cool slightly and serve. 
    Hand holding a piece of banana pancakes for baby or toddler.

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

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).