These Baby Cereal Pancakes are soft, fluffy, and perfect for little hands! Made with baby cereal, sweet potato puree, and whole wheat flour, they’re ready in 15 minutes and ideal for babies 6+ months, baby-led weaning, finger foods, or toddler snacks.

My hands holding a pink baby plate full of small baby cereal pancakes over my white marble kitchen counter.

Looking for the perfect fluffy pancake recipe made with baby cereal?

You’re in the right place.

I started making these pancakes when my little ones were just starting solids, right around the same time I was testing out what would eventually become my MVP recipes – like my 3-Ingredient Banana Pancakes and Spinach Pancakes for Baby. If you’ve tried those, you already know I don’t mess around when it comes to baby pancakes.

But this one? It took a little trial and error to nail. No whole wheat flour? Too mushy. Skip the cinnamon? Way too bland. I almost threw in the towel, but I’m not one to quit (some might say I’m a little stubborn 😉). A bit of sweet potato puree ended up being the magic ingredient—it added flavor, natural sweetness, and a boost of nutrients.

The final result? Light, fluffy, and perfectly moist pancakes that are baby-approved, toddler-friendly, and 100% worth the freezer stash.

I love serving these with a side of plain yogurt and mashed raspberries for dipping – messy, yes, but so fun for little hands learning to self-feed. You can also round out the meal with quartered strawberries, sliced avocado, or chopped hard-boiled egg.

#MyMomHack: Make a double batch and freeze the extras! Once the pancakes are cool, pop them into a freezer-safe bag or container. When you need a quick meal or snack, just grab a few and reheat in the microwave for 20–30 seconds or in the toaster for a few minutes. Breakfast in seconds = mom win. 🙌

Ingredients

Small pink and gray bowls sitting on my counter with the ingredients for these baby cereal pancakes.

To the Kitchen, We Go –>

Clear glass bowl sitting on my kitchen counter with ingredients for pancakes inside.
We are keeping this simple – in one bowl, add all ingredients.
Clear class bowl with whisked pancake ingredients inside.
Mix until incorporated. Add to hot pan or skillet and cook for 2-3 minutes on each side or until golden brown.
My hand holding a baby pancakes over a cooling rack filled with golden brown pancakes for baby-led weaning.
Let cool and then serve.

Baby Cereal Options

For this round of this recipe, I used an oatmeal baby cereal but I have also used a quinoa baby cereal as well as a multi-grain baby cereal for the same perfect results.

My hands holding a pink baby plate in the shape of a flower, with cut up sweet potato baby pancakes with a dip of raspberries and yogurt.
My hands holding a pink baby plate full of small baby cereal pancakes over my white marble kitchen counter.

Get the recipe: Fluffy Baby Cereal Pancakes with Sweet Potato & Cinnamon

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These Baby Cereal Pancakes are soft, fluffy, and perfect for little hands! Made with baby cereal, sweet potato puree, and whole wheat flour, they’re ready in 15 minutes and ideal for babies 6+ months, baby-led weaning, finger foods, or toddler snacks.
Yield: 15 small pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Baby Led Weaning, finger foods
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Ingredients 

  • 1/2 cup baby cereal
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/8 tsp cinnamon (optional)
  • 1 large egg
  • 4 oz sweet potato puree, homemade or store-bought
  • 3/4 cup liquid (see notes)

Instructions 

  • Preheat a griddle at 350° or preheat a skillet on medium-low heat.
  • In a medium bowl, whisk together the baby cereal, whole wheat flour, baking powder, and cinnamon (if using).
  • Add in the egg, sweet potato puree, and liquid of choice. Mix until everything is incorporated.
  • Spray the skillet or add a small amount of butter. Drop two tablespoons of batter onto 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, unlike traditional pancakes. Flip and cook for an additional 2-3 minutes or until golden brown. 
  • Repeat this process until you have used all of the batter.
  • Let cool, and serve to your baby.

Notes

Age: 6+ months
Note on Milk: you can use whole milk, goat’s milk, water, fresh formula, or fresh breast milk.
Batter Too Thick: because all baby cereal has different absorption rates, you may find that your batter is too thick. If that happens just add in additional liquid, 1/4 cup at a time, until your batter is the right pancake consistency. 
Note on Baby Cereal: I used an oatmeal-based baby cereal for these photos, but I have also used a multi-grain and quinoa baby cereal with equally delicious results.
Storage: these pancakes will last in an air-tight container in the fridge for 2-3 days or in the freezer for up to three months. 

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