I make these baby banana pancakes using just three simple ingredients—banana, flour, and plant-based milk. They’re soft, naturally sweet, and egg-free, perfect for baby-led weaning or toddlers. These mini pancakes are fast to make and easy to store for later.
Why You’ll Love This Recipe
I love how quick and gentle this recipe is, especially when I want something baby-friendly without too much prep. With no eggs and only plant-based ingredients, it’s allergy-friendly and ideal for little ones starting solids. The banana adds natural sweetness, the texture is soft enough for baby gums, and I can whip up a batch in just 10 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 small ripe banana, peeled
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2 tablespoons plant-based milk (or breast milk)
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3 tablespoons all-purpose flour
Directions
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I peel and mash the ripe banana with a fork until smooth—it’s okay if a few small lumps remain.
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I stir in the plant-based milk, then add the flour. I whisk the mixture until smooth and let it sit for about 5 minutes while I heat the pan.
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I lightly grease a pancake griddle or nonstick skillet with a little coconut oil.
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Using a tablespoon, I pour small circles of batter onto the hot surface. I cook each pancake for 1–2 minutes until the edges begin to look dry.
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I gently flip them and cook another 30–60 seconds on the other side.
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I transfer the pancakes to a cooling rack and let them cool for about 10 minutes before serving. I serve them plain or with baby-safe jam.
Servings and timing
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Servings: makes about 8 mini pancakes
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Prep time: ~ 5 minutes
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Cook time: ~ 5 minutes
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Total time: ~ 10 minutes
Storage/reheating
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Storage: I keep the pancakes in a sealed container in the fridge for up to 3 days.
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Freezing: I freeze them in a single layer inside zip-lock bags. To serve, I let them thaw at room temperature for about 1 hour.
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Reheating: I reheat gently in a toaster or skillet, or serve them room temperature if I want to keep them soft.
FAQs
Can I use a different flour than all-purpose?
Yes. I’ve used whole wheat flour or oat flour as alternatives. If using a heavier flour, I might add a tiny splash more milk to keep the batter from getting too thick.
Is it okay to use breast milk in the batter?
Absolutely. It’s a great way to use expressed milk in baby-led weaning recipes. Just treat it like any liquid ingredient—stir it in just before cooking.
How can I make the pancakes softer for a younger baby?
I keep them small and don’t cook them too long. Letting them sit on a rack after cooking softens them naturally. I can also mash them a bit with my fingers before serving.
Are these sweet enough without added sugar?
Yes. The ripe banana gives plenty of natural sweetness. I don’t add any extra sugar, especially for babies under one year old.
Can I add anything to boost nutrition?
Yes. I sometimes stir in a pinch of ground flaxseed, chia, or hemp hearts. A tiny bit of cinnamon or mashed blueberries also works if I want a flavor twist.
Can I make these ahead for the week?
Definitely. I batch-make and refrigerate or freeze them. They’re perfect for quick breakfasts or snacks and easy to grab on busy mornings.
How do I know when to flip the pancakes?
I look for the edges drying out and bubbles forming on top. That’s my cue to gently flip them without breaking them.
Can I use a blender to make the batter?
Yes, especially if I want the batter ultra-smooth. I just blend the ingredients for a few seconds and let it sit before cooking.
What age are these pancakes good for?
I start offering them when my baby is ready for solids (usually around 6 months). Since they’re soft, easy to hold, and egg-free, they’re great for early eaters.
Can I serve these with toppings?
Yes. For older babies or toddlers, I sometimes add plain yogurt, fruit puree, or baby-safe nut butter. For younger babies, I serve them plain or with mashed fruit.
Conclusion
These baby banana pancakes are my go-to for a quick, healthy, and baby-friendly breakfast. With only three ingredients and no eggs, they’re easy to make, gentle on little stomachs, and soft enough for baby hands to manage. Whether I’m doing baby-led weaning or just want a low-effort snack, this recipe never lets me down.
Print
Baby Banana Pancakes
- Total Time: 10 minutes
- Yield: 8 mini pancakes
Description
These soft and simple baby banana pancakes are made with just 3 wholesome ingredients—perfect for baby-led weaning. Egg-free and dairy-free, they’re gentle on tiny tummies and ready in just 10 minutes!
Ingredients
1 small ripe banana, peeled
2 tbsp plant-based milk (or breast milk)
3 tbsp all-purpose flour
Instructions
Mash the banana with a fork on a plate until mostly smooth, leaving small bits if desired.
Stir in the milk, then add the flour and mix until combined.
Let the batter rest for 5 minutes while preheating the griddle.
Lightly grease a non-stick griddle or pan with coconut oil.
Pour 1 tbsp of batter per pancake onto the griddle.
Cook for 1–2 minutes, or until the edges begin to dry. Flip and cook another 30–60 seconds.
Let cool on a rack for 10 minutes before serving. Serve plain or with baby-friendly jam.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
