If you’re on the hunt for a quick, wholesome breakfast that your little one will actually want to eat, these Raspberry Pancakes are a must-try. Soft, fluffy, and naturally sweetened with juicy raspberries, they’re the kind of toddler-friendly recipe that hits the sweet spot—nutritious, easy to make, and fun to eat. Whether you call them “berry happy cakes” or “pink flapjacks,” these pancakes bring a playful pop of color to the plate that makes breakfast feel like a treat.
What makes Raspberry Pancakes such a toddler win? For starters, they’re packed with vitamin C and fiber from the raspberries, plus you can use whole grain flour or add mashed banana for an extra nutrient boost. The texture is soft and easy for little mouths to manage, and you can cut them into fun shapes to keep picky eaters curious. Even better, the recipe is simple enough to whip up on a busy morning—or let your toddler help mix the batter for a bit of hands-on fun in the kitchen.
Tips for Happy Mealtimes: If your little one is still exploring solids, you can make mini pancakes for easier self-feeding. For extra picky eaters, try blending the raspberries into the batter for a smoother texture and less “spotty” look. You can even freeze a batch and reheat them on rushed mornings—because we all know that toddlers don’t wait when they’re hungry!
Ingredients You Need
Here’s what you’ll need to make these cozy, toddler-approved Raspberry Pancakes—plus why each ingredient matters for tiny taste buds:
Whole wheat flour: A wholesome, fiber-rich base that adds a bit of nuttiness and keeps bellies full longer.
Baking powder: Helps the pancakes rise and stay light and fluffy.
Cinnamon: Adds a warm, cozy flavor that pairs beautifully with raspberries.
Salt: Just a pinch enhances all the other flavors.
Milk: Whole milk adds creaminess, but non-dairy options like oat or almond milk work too.
Egg: Binds everything together and adds a little protein for growing toddlers.
Unsweetened applesauce: Replaces oil or sugar, keeping the pancakes moist and naturally sweet.
Vanilla extract: Adds a gentle sweetness and comforting aroma.
Raspberries: The star of the show! They bring color, tangy-sweet flavor, and a boost of vitamin C.
Butter or oil: Just a little is needed for cooking and creating that golden crust.
Ingredient Swaps
Dairy-free? Use almond, oat, soy, or coconut milk.
Egg-free? Sub in a flax egg (1 tbsp ground flax + 3 tbsp water) or extra applesauce.
No applesauce? Mashed banana or plain Greek yogurt works too.
Gluten-free? Use a 1:1 gluten-free flour blend made for baking.
No fresh raspberries? Frozen raspberries work perfectly—just thaw and drain before adding.
Step-by-Step Instructions
Here’s a look at how easy this toddler-approved oatmeal is to make:
Step 1. Prepare the Dry Ingredients – In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt. You’ll start to smell that warm cinnamon right away!
Step 2. Prepare the Wet Ingredients – In another bowl, whisk together the milk, egg, applesauce, and vanilla extract until smooth. This mixture will look creamy and light.
Step 3. Combine Ingredients – Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are okay. The batter will be thick—that’s normal! Thick batter makes soft, fluffy pancakes toddlers can easily handle.
Step 4. Add Raspberries – Gently fold the raspberries into the batter. If your toddler is picky about textures, try lightly mashing the berries before adding them for a smoother mix.
Step 5. Cook the Pancakes – Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. They’ll start to smell sweet and fruity at this point.
Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through
Step 6: Serve – Allow the pancakes to cool slightly before serving to your toddler. This helps avoid hot spots that could burn little mouths. Serve with a drizzle of honey (for kids over age 1) or a dollop of yogurt if desired. You can also cut them into strips or shapes to make them more fun and finger-friendly!
Frequently Asked Questions
Can I use frozen raspberries?
Yes! Just thaw and pat them dry first so the pancakes don’t get too wet.
Are these okay for babies under 1?
They can be! Skip added sweeteners and cut into small strips for easy grabbing. Always check with your pediatrician first.
Can I make Raspberry Pancakes ahead of time?
Absolutely. They keep well in the fridge for a few days or in the freezer for longer.
What if my toddler doesn’t like berries?
Try blending the raspberries into the batter so the flavor is there without the texture. Or sub in mashed blueberries or finely grated apple.
Can I use a pancake mix instead?
Sure! Just fold the raspberries and mashed banana into your favorite toddler-friendly mix for a shortcut.
What can I serve it with?
These Raspberry Pancakes make a delicious base for all kinds of toddler-friendly pairings. Try serving them with a spoonful of plain or vanilla yogurt for some creamy goodness, or add fresh fruit like banana slices or blueberries to brighten the plate. A smoothie or a small cup of toddler milk makes a great side, especially for busy mornings. For a little extra flavor, a tiny drizzle of nut butter or homemade chia jam can go a long way. And for those special occasions—or just because—top the pancakes with a dollop of whipped cream or some star-shaped fruit to make breakfast feel extra magical.
How to Store
Make a batch once—enjoy all week!
Baby-safe tip – Let pancakes cool completely before storing, and always reheat to just-warm for sensitive mouths.
Fridge – Store leftovers in an airtight container for up to 3 days.
Freezer – Layer with parchment in a freezer bag for up to 2 months.
To Reheat – Pop in the toaster, microwave, or warm in a skillet.
Helpful Hints
- Make mini pancakes for easy baby-led weaning and snack-size portions.
- Let your toddler help mash the banana or stir the batter—they’ll be more excited to eat it!
- Call them “Berry Happy Cakes” or “Pink Pancakes” to make them sound extra fun.
- Blend the batter smooth if your child prefers less texture.
- Make a double batch and freeze half—future you will be so glad!
Fluffy Raspberry Pancakes for Toddlers
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup milk (whole milk or non-dairy alternative)
- 1 large egg
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- butter or oil for cooking
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. The cinnamon adds a warm, comforting aroma that little ones often love.
- Whisk the wet ingredients: In a separate bowl, whisk together the milk, egg, applesauce, and vanilla extract until smooth. This makes a creamy, sweet-smelling base.
- Combine ingredients: Pour the wet mixture into the bowl of dry ingredients and stir gently. Be careful not to overmix—some lumps are totally okay. The batter will be thick, which helps make soft, fluffy pancakes perfect for toddler hands.
- Fold in the raspberries: Gently stir in the raspberries. For younger eaters or texture-sensitive toddlers, you can lightly mash the berries before adding.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2–3 minutes, until golden brown and cooked through.
- Serve: Allow the pancakes to cool slightly before serving. For younger babies, cut into strips or small pieces. Serve with yogurt, fruit, or a small drizzle of nut butter for extra flavor.
Notes
– Dairy-free: Use oat, almond, or soy milk.
– Egg-free: Replace the egg with 1 tablespoon flaxseed + 3 tablespoons water (let sit 5 minutes).
– Gluten-free: Use a 1:1 gluten-free flour blend designed for baking. Boost Nutrition: Add 1 tablespoon ground flaxseed, chia seeds, or a spoonful of nut butter to the batter for extra fiber and healthy fats. Parent Tip: These pancakes freeze beautifully—make a double batch and stash extras for busy mornings. You can also call them “Berry Happy Cakes” to make them extra fun at the breakfast table!
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