Banana Pancakes for Baby and Kids (Easy 3 Ingredient Recipe)

These 3 ingredient baby banana pancakes are soft, naturally sweet, and made without any added sugar — perfect for a wholesome breakfast or snack. They come together in minutes and are fluffy enough for adults and kids to love, but soft enough for babies and toddlers learning to self-feed. I adapted this recipe from my cottage cheese banana pancakes to make it even more kid- and baby-friendly. Each pancake is packed with natural sweetness from banana, protein from eggs, and a gentle lift from self-rising flour — no baking powder or added sugar needed. Whether you’re making breakfast for the family or prepping baby-led weaning meals, these banana pancakes for babies are healthy, quick, and guaranteed to be a hit with everyone at the table.

Why I Love These 3 Ingredient Banana Pancakes

When my cousin was visiting with his 2-year-old, I wanted to make pancakes everyone could enjoy — something soft, healthy, and baby-approved. So I took inspiration from my 3 ingredient banana waffles and banana pancake recipe to create this simple version. After a few tests, this easy 3 ingredient banana pancake recipe became my go-to for family breakfasts.

I love this recipe because it’s minimalist and nutritious — everything you need, nothing extra. The ripe bananas bring natural sweetness and moisture, the eggs add protein and healthy fats, and the self-rising flour gives them a light, fluffy texture without needing leavening agents. They’re soft enough for babies just starting solids and sturdy enough for toddlers to pick up and eat on their own. And of course, they're delicious, so you'll enjoy them just as much! 

These pancakes are perfect for busy mornings — they cook in minutes, and reheat and freeze well for meal prep. You can even make them mini-sized for bite-sized baby snacks or toddler lunchboxes. Whether you’re feeding a baby, a picky toddler, or just want a quick, wholesome breakfast for yourself, these pancakes check every box.

Ingredients You’ll Need

• 2 ripe bananas, sliced
• 4 large eggs
• 1 cup self-rising flour
• Optional Add-ins: A pinch of cinnamon or salt for flavor. Finely mashed blueberries or a sprinkle of ground flaxseed for extra nutrients

How To Make Banana Pancakes For Baby

Step 1: Mash the Bananas

Add ripe banana slices to a shallow bowl or plate. Mash until smooth with a fork or potato masher. For a smoother texture, blend in a food processor or blender.

Step 2: Add the Eggs

Stir in eggs until well combined. The mixture should be silky and slightly frothy.

Step 3: Mix in the Flour

Add self-rising flour and stir gently until the batter is smooth and pourable. Avoid overmixing so the pancakes stay light.

Step 4: Cook the Pancakes

Heat a skillet or griddle over medium heat. Lightly butter or oil the surface. Pour about ¼ cup batter per pancake. Cook 2 minutes per side, or until golden and set.

Step 5: Serve

Serve warm with baby-safe toppings like mashed fruit, plain yogurt, or applesauce. For older kids or adults, drizzle with maple syrup or add sliced fruit.

Expert Tips For The Best Baby Banana Pancakes

• Use very ripe bananas for natural sweetness: The riper the bananas, the better the flavor and texture. Bananas with lots of brown spots mash easily and add a natural sweetness that eliminates the need for added sugar—perfect for babies and toddlers. Overripe bananas also help keep the pancakes soft and moist, even after reheating.
• Adjust the texture based on your baby’s age: For younger babies (6–9 months) who are new to solids, blend the batter until smooth so the pancakes are easy to chew and swallow. For older babies and toddlers, lightly mash the banana by hand so there are tiny pieces in the batter—this introduces new textures and helps them practice chewing.
• Cook low and slow for soft, golden pancakes: Use medium to medium-low heat to cook the pancakes gently. Babies’ pancakes should be soft and lightly golden—not crisp or browned. Cooking them slowly ensures they cook through evenly without drying out, and it keeps the edges tender for little mouths.
• Test for doneness before serving: Gently press the center of a pancake—it should spring back and feel set, not wet or doughy. Undercooked pancakes can be gummy or sticky, which makes them harder for babies to eat. If in doubt, cut one open to make sure the inside is fully cooked.
• Cut and serve safely: For baby-led weaning, slice the pancakes into long strips that are easy for babies to grasp and self-feed. For older babies or toddlers, cut them into bite-sized pieces to make eating safer and more manageable. Always supervise while eating.
• Make them ahead for busy mornings: These baby banana pancakes are great for meal prep. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a resealable freezer bag or airtight container. To reheat, pop them in the toaster, air fryer, or microwave until just warm. They’ll stay soft and fluffy even after freezing—ideal for quick breakfasts or snacks.
• Add variety with easy mix-ins: As your baby gets older, you can experiment with gentle flavor add-ins like a pinch of cinnamon, mashed berries, or a touch of unsweetened applesauce. These subtle upgrades introduce new tastes while keeping the pancakes naturally sweet and nutritious.

Baby Banana Pancakes Variations To Try

These baby banana pancakes are endlessly adaptable, making it easy to sneak in extra nutrients or flavors as your little one grows. Whether you want to add fiber, fruit, or veggies, these variations keep breakfast fun, wholesome, and baby-approved.

• Oat Banana Pancakes: Swap half of the self-rising flour with oat flour or finely blended rolled oats for a boost of fiber and whole grains. The texture becomes slightly heartier while still soft enough for babies and toddlers. This version is especially great for keeping little tummies full between meals.
• Blueberry Banana Pancakes: Gently fold in a handful of finely chopped blueberries or mashed blueberries into the batter for a natural burst of sweetness and antioxidants. Chop them small for younger babies to avoid choking hazards. You can also use frozen blueberries—just thaw and pat them dry first.
• Spinach Banana Pancakes: Blend a handful of baby spinach into the batter for a subtle veggie boost and a fun green color. The spinach flavor is mild, but it adds iron, fiber, and vitamins—perfect for babies who aren’t big on vegetables yet. Plus, it’s an easy way to sneak more greens into your toddler’s diet without complaints.
• Allergy-Friendly Banana Pancakes: For egg-free or dairy-free babies, make these pancakes with an egg replacer or a simple flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). The pancakes will still hold together nicely and stay soft, making them suitable for babies with food sensitivities or allergies. My friend's 3-year-old is allergic to eggs and dairy, and this is her favorite thing to eat for breakfast!
• Peanut Butter Banana Pancakes: If your baby has already been introduced to peanuts safely, whisk 1 tablespoon of smooth peanut butter into the batter for extra protein and healthy fats. It adds flavor, creaminess, and nutrition while helping to promote early peanut exposure in a safe, delicious way.
• Apple Cinnamon Pancakes: Stir in a couple of spoonfuls of unsweetened applesauce and a dash of cinnamon for warm, cozy flavor. These pancakes taste like apple pie but are still healthy and naturally sweetened—perfect for fall breakfasts or as a teething-friendly snack.

Banana Pancakes for Baby FAQs

Can babies eat banana pancakes?

Yes! These banana pancakes for babies are soft, naturally sweet, and easy for little ones to chew and digest. They’re made without added sugar and are suitable for babies 6 months and older who are ready for solids or following baby-led weaning. The pancakes are nutrient-rich, providing potassium from bananas, protein and healthy fats from eggs, and carbs for energy—making them an ideal first breakfast food for babies and toddlers.

Do I need to use self-rising flour?

Using self-rising flour gives the pancakes a light, fluffy texture without needing additional leavening agents. If you only have all-purpose flour, you can easily make your own self-rising substitute: add 1½ teaspoons of baking powder and a small pinch of salt per 1 cup of flour. This ensures your pancakes stay pillowy and soft for babies just learning to eat.

How can I store leftover banana pancakes?

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. For freezing, place parchment paper between each pancake to prevent sticking. To reheat, warm them gently in the toaster, microwave, or skillet until just heated through—avoid overcooking, as that can make them dry. These pancakes reheat well, making them perfect for meal prep or quick baby breakfasts.

Can I make banana pancakes without eggs?

Yes! For egg-free banana pancakes, replace each egg with 4 tablespoons of mashed banana plus 2 tablespoons of milk, or use a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). The pancakes will be slightly denser but still soft and baby-friendly. This version is ideal for babies with egg allergies or families following a plant-based diet.

What toppings are safe for babies?

Keep toppings simple and unsweetened. Try unsweetened applesauce, mashed berries, Greek yogurt, or a thin layer of nut butter (peanut, almond, or cashew) thinned with a bit of water or milk to reduce choking risk. Avoid honey for babies under 1 year old due to the risk of botulism. For younger babies, you can also break up or mash the pancakes and mix them with a little yogurt for easier self-feeding.

Are these banana pancakes suitable for baby-led weaning (BLW)?

Yes! These 3-ingredient banana pancakes are ideal for baby-led weaning because they’re soft, easy to grasp, and naturally sweet. Serve them sliced into finger-length strips for babies 6–9 months or bite-sized pieces for older babies and toddlers. Always supervise your baby while eating and ensure the pancakes are soft and fully cooked.

Can I add other ingredients or mix-ins?

Absolutely! Once your baby has safely tried individual ingredients, you can add gentle mix-ins like a pinch of cinnamon, mashed blueberries, or a spoonful of unsweetened applesauce for extra flavor and nutrients. Just make sure any add-ins are finely mashed or chopped for baby safety.

Are these banana pancakes healthy for babies?

Yes, they’re a great nutritious breakfast option for babies and toddlers. Made with whole ingredients, they’re high in potassium, fiber, and protein, helping support your baby’s growth and development. There’s no added sugar, and they’re easy for little ones to chew and digest—making them one of the best first pancake recipes for babies.

My Final Thoughts

These 3-ingredient banana pancakes for baby are soft, wholesome, and naturally sweet—perfect for tiny hands and growing appetites. Whether you’re introducing solids or looking for a quick family breakfast, this recipe is simple, nutritious, and loved by kids and adults alike. Keep a batch in the freezer for busy mornings, and you’ll always have a healthy pancake option ready to go! Give this recipe a try and leave a comment and review below to let me know how it turned out for you.

More Pancake Recipes

If you're looking for more pancake recipes that you can make next (and for when your baby gets older), give these a try: 

• Sweet potato pancakes
• Small batch pancakes
• Crispy edge pancakes
• Pancakes without milk
• Pancakes without baking powder