Super Simple Banana Pancakes for a Happy Baby Breakfast

Banana pancakes are a gentle, nutritious, and crowd-pleasing breakfast choice for little ones learning to eat. This easy-to-follow recipe uses pantry staples and yields soft, lightly sweet pancakes that are perfect for tiny hands and developing palates. For a quick look at similar baby-friendly pancake ideas, check this helpful guide: banana pancakes for baby.

Why these pancakes work for babies

• Mild natural sweetness from ripe banana means no added sugar needed.
• Soft texture that’s easy to gum or mash for younger infants.
• Quick to prepare — ideal for weekday mornings or a calm weekend brunch.

Ingredients (makes about 8 small pancakes)

• 1 ripe banana
• 1 large egg
• 2–3 tablespoons flour (oat flour, whole wheat, or all-purpose)
• Optional: a pinch of cinnamon or a drop of vanilla for flavor

Simple method

1. Mash the banana in a bowl until mostly smooth.
2. Whisk in the egg until combined.
3. Stir in 2 tablespoons of flour. If batter is too runny, add the extra tablespoon until it thickens to a spoonable consistency.
4. Heat a nonstick skillet over low–medium heat and lightly grease with oil or butter.
5. Spoon small dollops (about 1–2 tablespoons each) into the skillet. Cook for 2–3 minutes until the edges set and the bottom is golden, then flip gently and cook another 1–2 minutes.
6. Let cool to a safe temperature and serve plain or with a tiny smear of yogurt.

Feeding tips and safety

• For babies under 12 months, avoid adding honey or syrup. Use plain mashed banana or a dab of unsweetened yogurt instead.
• Cut pancakes into small, manageable pieces and watch closely for choking hazards if your baby is still mastering chewing and swallowing.
• If your family has egg allergies, swap the egg for 2 tablespoons of applesauce or a tablespoon of ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes to thicken).

Variations to try

• Oat banana pancakes: Use oat flour for a heartier pancake and a gluten-free option (ensure oats are certified gluten-free if needed).
• Fruit mix-ins: Stir in tiny soft berry pieces or grated apple for extra flavor and texture.
• Dairy boost: Add a splash of breast milk, formula, or whole milk for a silkier batter and slightly thinner pancakes.

Make-ahead and storage

• Cooked pancakes keep in an airtight container in the fridge for 2–3 days.
• Freeze cooled pancakes flat on a baking sheet, then transfer to a bag; reheat from frozen in a toaster or warm skillet.

Incorporating pancakes into breakfast routines
Pancakes pair well with protein-rich sides like plain yogurt or cottage cheese and a few soft fruit pieces. They’re also an easy base for introducing new flavors and textures — add a mild spice or swap flours to gradually expand your baby’s palate. For more baby breakfast inspiration and ideas, see this roundup of morning options: baby breakfast ideas.

Conclusion

If you’d like a tested minimalist version to compare techniques, consider this helpful three-ingredient adaptation: The Best 3-Ingredient Banana Pancakes for Baby. For a slightly heartier kid-friendly recipe with four simple ingredients and serving suggestions, check out this version: Kid-Friendly 4-Ingredient Banana Pancakes | Ambitious Kitchen.