Blend up a fruit or veggie with an egg for the fluffiest, easiest, healthy pancakes for kids. These 2-Ingredient Pancakes use one simple method for all 4 flavors and are a perfect baby pancake or toddler pancake.
2-Ingredient Pancakes
I love recipes for kids that use real ingredients and are also SUPER quick and easy to make and this method for making 2-Ingredient Pancakes totally fits that bill. You just need to stir together the ingredients with a fork to make the simple pancake batter, then cook, and a few minutes later, voila, healthy pancakes are ready for the kids.
(To be clear, I have nothing against regular pancakes, but it’s nice to change things up with this easy option.)
The texture of these pancakes is very moist, which makes them a perfect pancake for a baby and younger toddlers who may still be learning to chew more bread-like textures. (These sort of melt in the mouth!)
Plus, you can make them ahead and serve them as needed—which is great if you want fast meal options for at home or packing for daycare or preschool throughout the week.
TIP: The method for this recipe starts with a base of banana and egg, then you have the option to try it with sweet potato, pumpkin, and spinach. Each flavor is easy and offers a range of nutrients for the kids.
Perfect Baby Pancakes
These are a perfect pancake for babies since they are so soft and easy to chew, even if your baby doesn’t yet have any teeth. They can work well for BLW babies—simply give them a pancake to gnaw and suck on—or cut up into small pieces for a baby who’s able to grasp finger foods.
There are options here for baby pancakes with banana and baby pancakes without banana.
Some babies need time to work up to eating a range of textures, and these are a great transition food to help them practice.
Ingredients You Need
The ingredients you need for this recipe are very simple. You need:
- Egg
- Banana: The riper the banana, the better the flavor so make sure there is some brown spots on your fruit.
- Optional: You can add a little baking soda for a little extra fluff, and/or cinnamon and vanilla extract for more flavor if desired.
TIP: To make the Sweet Potato flavor, you’ll need to roast a sweet potato ahead. For the pumpkin, just pick up a can of pumpkin puree. For the spinach, plan to have raw baby spinach on hand to blend with the egg and banana.
Step-by-Step Instructions
Here’s a look at the simple process involved in making the recipe so you know what to expect. See the full information at the bottom of the post.
- Mash the banana with a fork or a potato masher.
- Mix with the egg to make a uniform batter.
- Cook 1 tablespoon at a time in a nonstick pan, similarly to how you’d cook any other pancake.
- Flip over and cook through. Serve warm.
TIP: These pancakes are delicate and custard-like, so be gentle when flipping them over. It may take a pancake or two to get the hang of the process.
Frequently Asked Questions
What goes well with these healthy pancakes?
You can serve these with any traditional pancake toppings like maple syrup, or try yogurt or applesauce for dipping. We sometimes even do them with warmed frozen blueberries—the warm fruit will have a flavorful liquid that’s yummy for dipping. We usually like to have some fruit on the side and some milk to round out the meal.
Can babies eat pancakes?
Yes, babies can eat pancakes if they are moist enough. These baby pancakes are an easy option as a starter pancake for kids since they are incredibly moist and easy to chew.
Can I feed my 8 month old pancakes?
Yes, you can serve one of these pancakes whole for them to take bites or you can dice it up if baby is able to pick up small pieces of food.
Can I feed my 6 month old pancakes?
You can offer baby one of these banana pancakes (or another flavor) using the baby led weaning style of feeding. You’d give them a whole pancake and let them suck on and eat the pancake on their own.
How to Store
To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag.
Heat as many as needed on a plate very briefly, and serve.
Best Tips for Success
- It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!
- Add ⅛ teaspoon baking powder for fluffier pancakes.
- Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
- Sweet Potato Pancakes: Use mashed roasted sweet potato instead of the banana and proceed with the recipe
- Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.
- Pumpkin Pancakes: Use pumpkin puree instead of the banana and proceed with the recipe. This batter will be thinner than the banana or sweet potato flavors.
- You may also like Yogurt Pancakes, Spinach Banana Pancakes, Apple Pancakes, and Sweet Potato Pancakes.
Please leave a comment to let me know what you think of the recipe if you try it. I love to hear what your kids think of my recipes!
This post was first published in May 2020.
The Best 2-Ingredient Pancakes (Baby and Toddler Approved)
This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that's sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.
Print Recipe Pin Recipe
4.97 from 63 votes
Prep Time 5 minutes minutes
Cook Time 8 minutes minutes
Total Time 13 minutes minutes
Author Amy Palanjian
Cuisine American
Course Breakfast
Calories 19kcal
Servings 6 mini pancakes
Ingredients
- 1/4 cup mashed very ripe banana
- 1 egg
- 1/8 teaspoon baking soda (optional)
- Butter or oil, for cooking
- Toppings including applesauce, yogurt, and/or diced fruit
Instructions
Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.
Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute.
Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)
Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.
Notes
- Sweet Potato Pancakes: Use ¼ cup mashed roasted sweet potato instead of the banana and proceed with the recipe.
- Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.
- Pumpkin Pancakes: Use ¼ cup pumpkin puree instead of the banana and proceed with the recipe. This batter will be thinner than the banana or sweet potato flavors.
- To store, let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve. Or, freeze them either in a single layer in a gallon-size storage bag or with parchment paper between each pancake in a stack in a storage bag. Heat as many as needed on a plate and serve.
- It may take a pancake or two to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. I broke a few the first time I made them!
- Add ⅛ teaspoon baking soda for fluffier pancakes.
- Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
Nutrition
Calories: 19kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 33mg, Potassium: 44mg, Fiber: 1g, Sugar: 1g, Vitamin A: 46IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!
