Sweet Potato Pancakes for Baby (Easy + Delicious)

These Sweet Potato Pancakes for Baby are quick and easy to make and perfectly soft and fluffy. Great for toddlers too, they are freezer friendly and full of healthy ingredients. Perfect for 6+ months and Baby-Led Weaning!

Sweet Potato Pancakes for Baby

Pancakes are one of my favorite breakfasts 🥞 and babies and toddlers love them too!

These sweet potato pancakes are so delicious and they are a great healthy way to start the day for your little ones. Plus, they won’t even know we are sneaking in a little veggie power 🍠 into their favorite breakfast food 👍.

They are super quick and easy to make plus they freeze really well, so be sure to make a big batch for an easy to grab breakfast for baby.

Reasons to Love these pancakes

• great for baby-led weaning
• toddlers and kids also love these pancakes
• freezer-friendly
• 6-simple ingredients
• great for breakfast, lunch or snack
• good source of protein
• no added sugar
• can be made gluten-free
• naturally nut-free

Ingredients

• Sweet Potato: you can use homemade or store-bought puree or cooked and mashed sweet potatoes in this recipe. Sweet potatoes are such a good source of fiber, iron and vitamins B and C
• Cottage Cheese: can also use full-fat greek yogurt. Cottage cheese is rich in protein and a great source of folate.
• Flour: you can use whole wheat, all-purpose, white whole wheat or a gluten-free flour blend.
• Eggs: eggs help to bind the dry ingredients together as well as providing lots of vitamins and minerals.
• Baking Powder: helps to get the pancakes perfectly soft and fluffy.
• Cinnamon: Cinnamon adds a little flavor and sweetness.

How to Serve These Pancakes

I served these pancakes with a side of plain full-fat yogurt and a small amount of frozen and thawed and then mashed berries. Here are some other great ways to serve these pancakes to baby:

• Cut into long strips with a spread of peanut butter or other nut butter on top.
• Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks.
• Torn and served with a side of your favorite baby food puree or applesauce to use as a dip.
• Served in chunks with mashed avocado on top.

Instructions

• In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.
• Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
• Serve and enjoy.

TIPS FOR MAKING THE BEST Pancakes

• Take care not to over mix the batter. The dry ingredients should be just combined into the wet. If you over mix the pancakes won’t be soft and fluffy.
• Don’t have the skillet on too high a heat or the outsides will burn and the middle will still be raw.
• You can use homemade or store-bought sweet potato puree or cooked and mashed sweet potatoes. 

Storage

These pancakes for baby are great for make-ahead meals. Store them in an air-tight container in the fridge for 5 days or in the freezer for up to 2 months. You can reheat them in the microwave or in the oven.

TOOLS I USED

• Blender or Food Processor
• Measuring Cups
• Skillet
• Teal Plate

More Breakfasts for Baby

• 4 Breakfast Egg Muffins (Baby, Toddler + Kid-Approved)
• 18 Breakfast Ideas for Baby (6+ months)
• 4 Easy Breakfast Cereals for Baby (made in 5 minutes or less!)
• Strawberry Peach Breakfast Cereal for Baby

DID YOU MAKE THIS SWEET POTATO PANCAKES FOR YOUR BABY?
 I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

Get the recipe: Sweet Potato Pancakes for Baby

5 stars (14 ratings)

These sweet potato pancakes for baby are quick and easy to make and perfectly soft and fluffy. Great for toddlers too, they are freezer friendly and full of healthy ingredients.

Yield: 12 small pancakes

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

Author: Michele Olivier

Course: Breakfast

Cuisine: American

Diet: Vegetarian

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Ingredients 

1x2x3x

• 1/2 cup white whole wheat flour (see notes)
• 1/4 cup sweet potato puree (see notes)
• 1/4 cup small curd cottage cheese, or full-fat Greek yogurt (see notes)
• 2 large eggs
• 2 tsp baking powder
• 1/2 tsp cinnamon
• cooking spray or oil

Instructions 

• In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.
  
• Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
  
• Serve and enjoy.
  

Notes

Age: 6 months and up

Yield: 12-14 small pancakes

Served With: I served these pancakes with a side of plain full-fat yogurt and a small amount of frozen and thawed and then mashed berries.

Storage: store in an air-tight container in the fridge for 5 days or in the freezer for up to 2 months. 

Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour. 

Note on Sweet Potato Puree: you can use homemade or store-bought sweet potato puree or cooked and mashed sweet potatoes. 

Note on Cottage Cheese: you can use full-fat small curd cottage cheese or full-fat Greek yogurt in these pancakes. Either work great!

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