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–+ servings

Easy Banana Pancakes for Toddlers

These Banana Pancakes are soft, naturally sweet, and perfectly sized for tiny hands. They’re made with just a few simple ingredients and come together in minutes — a cozy and nutritious option for breakfast, snack time, or even lunch! Great for babies starting solids or picky toddlers who love fun finger foods.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Snack
Servings 10 Mini Pancakes
Calories 52 kcal

Equipment

  • Mixing bowl
  • Blender
  • Measuring Spoon
  • Nonstick skillet or pan
  • Spatula

Ingredients
  

  • 1 ripe banana the riper, the better
  • 1 egg
  • 1/2 cup oats or flour whole wheat, or gluten-free
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup milk

Instructions
 

  • Add the banana to a blender – A ripe banana works best for sweetness and smooth blending.
  • Add the oats next – These give the pancakes gentle structure and whole grain goodness.
  • Crack in the egg – This helps bind everything together and adds protein.
  • Pour in the milk – Use your preferred milk (dairy or non-dairy) to loosen the batter for blending.
  • Blend until smooth – The batter will be thick but pourable. That’s perfect for little pancakes!
  • Pour small rounds of batter onto a preheated non-stick skillet over medium-low heat.
  • Cook until bubbles form on top, then gently flip and cook until golden brown on both sides.
  • Let cool before serving – Especially for babies or early eaters. Serve whole, cut into strips, or bite-sized pieces.

Notes

Storage Tips: Store cooled pancakes in an airtight container in the fridge for up to three days, or freeze them in a single layer before transferring to a freezer-safe bag for up to two months; reheat in a toaster, skillet, or microwave until warm but not hot.
Age Modifications: For babies 6–9 months, blend the batter until smooth and omit baking powder, while older toddlers can enjoy pancakes as-is or with toppings like yogurt or fruit.
Allergy-Friendly Swaps: For egg-free pancakes, use a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water, rested for 5 minutes); for dairy-free options, skip dairy toppings and try coconut or oat yogurt; and for gluten-free, use certified gluten-free oats or flour.
Nutrition Boosters: Stir in a teaspoon of ground flaxseed or chia seeds, or add a spoonful of nut or seed butter to the batter to increase healthy fats.
Parent Tip: Make a double batch and freeze extras to make toddler breakfasts easier and quicker on busy mornings.

Nutrition

Calories: 52kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 43mgSodium: 48mgPotassium: 145mgFiber: 1gSugar: 4gVitamin A: 104IUVitamin C: 3mgCalcium: 44mgIron: 0.3mg
Keyword BLW recipes, easy toddler snacks, Soft pancakes for baby, toddler breakfast, apple oatmeal, sugar-free, BLW, easy
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