Fluffy Raspberry Pancakes for Toddlers
These soft, naturally sweet Raspberry Pancakes for Toddlers are a cozy breakfast made with wholesome ingredients like whole wheat flour, applesauce, and juicy raspberries. They're quick to prepare, easy for little hands to hold, and perfect for both baby-led weaning and picky toddlers alike.
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
Storage: Store in an airtight container in the fridge for up to 3 days or freeze in layers with parchment paper for up to 2 months. Reheat in the toaster, microwave, or skillet until just warm.
Age Modifications: For babies under 12 months, skip sweet toppings like honey and cut pancakes into thin strips for easy grasping. For toddlers, serve whole or cut into fun shapes.
Allergy-Friendly Swaps:
– 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!
– 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!
Nutrition
Serving: 8toddler portionsCalories: 73kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 244mgPotassium: 105mgFiber: 2gSugar: 2gVitamin A: 52IUVitamin C: 0.04mgCalcium: 132mgIron: 1mg
Tried this recipe?Let us know how it was!