The internet is lousy with recipes for banana pancakes for infants, many promising something akin to alchemy: that a mere two ingredients–bananas and eggs–will produce perfect first pancakes for your child. Doesn’t take a chemist to predict what most likely will occur: burnt mush.
But there’s an obvious solution hiding in plain sight in your pantry or cabinet: the baby oats/cereal you may have used to introduce solids. Think of them as serving the same function as flour does in regular ol’ flapjacks: they bind; they solidify; they, you know, pancake. You’re still going to have a very soft and loose flapjack with these banana pancakes for infants, but it will come together and hold its shape just fine–and be more nutritious, to boot.
Even better, you can continue to adjust the ratio of ingredients to evolve alongside your baby’s palate and/or tooth situation, working his/her way up to regular pancakes by the end of your child’s first year and all kinds of specialty cakes in the days and years that follow. A great launching pad for all things food.
Ready to level up your banana pancakes for a toddler? Check out our kid-friendly banana pancake recipe. And check out all of our great toddler breakfast recipes!
🍽️ Ingredients Overview
This recipe uses everyday ingredients you might already have in your kitchen—ripe banana for natural sweetness, an egg for protein and structure, and a small amount of baby-friendly oats to help the batter hold together without becoming dense. It’s intentionally light on binders so the texture stays soft and easy to chew for infants just mastering self-feeding.
🔪 Steps Summary
- Prep: Mash the banana until smooth, then mix in the egg.
- Mix: Stir in baby oats until the batter is cohesive but still soft.
- Cook: Sauté small spoonfuls of batter in a lightly greased pan over medium heat until set and lightly golden.
- Serve: Let cool slightly, then cut into strips or small pieces for safe infant self-feeding.
❓ FAQ
Q: When can I start giving these to my baby?
A: This recipe is designed with baby-led weaning in mind—typically around 6 months+ once your pediatrician has cleared solids. The soft texture and natural sweetness make it easy for early self-feeding.
Q: Do I need to add sugar or sweeteners?
A: No. The ripe banana provides natural sweetness, so no added sugar is needed—and added sugar isn’t recommended for infants.
Q: Can I make this dairy-free or egg-free?
A: Yes. For dairy-free, just use oats without any milk. For egg-free, add a bit more baby oats and a splash of formula or breast milk as the binder—but the texture will be softer and may need gentle handling.
Q: How should I serve these safely?
A: Cool the pancakes fully, cut them into long strips so your baby can grasp them easily, and always supervise self-feeding to minimize gagging risk.
Recipe Links
What to Serve With Banana Pancakes
- Acai Bowl For Infants and Toddlers – A version of this pancake that’s scaled up for toddlers with extra oats and yogurt for texture and taste.
- First Eggs For Infants – An easy and delicious omlet that that’s great for early eaters.
More Infant-Friendly Recipes Like This
- Kid-Friendly Banana Pancakes for Toddlers – A slightly more robust pancake recipe that’s great as your child moves into toddlerhood.
- Matzo Brei – A breakfast stir-fry of sorts that’s perfect little mouths–and hands.
The Best Banana Pancakes for Infants
Description
Sure, there are a lot of baby-led weaning (BLW) banana pancakes for infants out there; this one is better. The secret? We add just enough infant oats/cereal to help bind the pancakes better, leading to a fluffy hotcake that your infant can enjoy--and you can make without everything sticking to a pan.
Ingredients
Instructions
Prep
-
Mash
In a small bowl, smash the banana until it is paste-like in form; add in an egg and mix with the banana until the mix is chunky and wet. -
Mix
Pour in a handful of baby oats, mixing in until fully integrated with the eggs and bananas. You can keep adding small amounts of oats into the mix as desired–just make sure the batter remains somewhat loose.
Cook
-
Heat
Heat a sauté pan on Medium; when hot, put a very generous pat of butter in the pan and spread around the pan as it melts. -
Cook
Drop spoonfuls of batter around the pan, keeping each cake small and thin so you can get a spatula fully underneath; swirl the pan to ensure the butter gets under each spoonful. Cook until the edges of the top of the pancake are set and your spatula easily fits under and through the bottom of the pancake, which may take 2-4 minutes; flip and cook for another 1-2 minutes. -
Cool
When ready, remove from heat and allow to cool for five minutes before placing on your child’s plate.
Serve
-
Cut the pancakes into long strips and serve one piece at a time–this will ensure your child does not overstuff his/her mouth or produce so much saliva that he/she gags. You can add applesauce or yogurt if this helps increase the appeal to your child, but do so sparingly, as the pancakes will be quite soft to begin with.
Adapt
-
After some initial successes with this one, feel free to begin to add a bit of cinnamon to the mix; you can also begin to test allergens by using almond, chickpea, and other flours in place of the baby oats. You can also skip the egg altogether by adding a bit more baby oats and a splash of formula or breast milk instead.
Nutrition Facts
Servings 4
Serving Size 1 pancake
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 2g4%
- Potassium 225mg7%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Vitamin A 40 IU
- Vitamin C 6 mg
- Calcium 25 mg
- Phosphorus 55 mg
- Magnesium 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
