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