Made with banana, Greek Yogurt, and a little flour, these fluffy Baby Pancakes are a delicious treat for the young—and young at heart!
After our firstborn started eating solids, one of the first things we made for the boy was baby pancakes. Wow, did he love them. He’d clap his tiny hands and squeal with delight every time we’d plop a stack on his little Winnie the Pooh plate. Our twin girls reacted similarly, though they enjoyed throwing the pancakes as much as eating them.
They’re called baby pancakes because the size and texture make them easy for little hands to handle. Plus, they’re so soft, teeth are “optional.” They’re also sweetened only with mashed banana.
Baby pancakes are sweet, but not too sweet, and I add just a little cinnamon to open up the flavor. The Greek yogurt adds some body and a tender texture to the pancakes. While they’re not as fluffy as a traditional pancake, there’s enough lift to keep them from getting flat.
What’s funny is I got so used to these that I kept making them well after my littles passed the diaper stage and had all their teeth. After all, they’re easy to make and taste like banana bread. Besides, why should the kids have all the fun?
Resting the batter
Be forewarned. Your batter will look thin at first. You just have to remind yourself of a couple things. One, you aren’t making regular pancakes, and two, that 5-minute resting time makes all the difference. So, don’t start dumping in extra flour! During the 5-minute window, what little flour you’ve added hydrates while the banana and yogurt thicken things up. In no time, you’ll have a perfect stack of baby pancakes!
I should also add: keep the heat at low to medium. There’s no added sugar, but bananas are a sugary fruit, and sugar loves to burn. You don’t want your nicely set batter to go to waste.
How do I store leftovers?
Refrigerate your leftover pancakes in an airtight container for up to 4 days or in the freezer for up to 2 months. If you go the freezer route, I’d recommend freezing the pancakes in a single layer first—a parchment-lined baking sheet would work. Then, transfer them to a freezer-safe bag.
Serving suggestions
When my kids were little, they loved eating these pancakes with a side of Soft Scrambled Eggs. They come out super creamy and are easy for toddlers to eat. And instead of syrup, I’d add a dollop of Strawberry Yogurt. Though, as they got older and grew more teeth, I’d also make them a simple Yogurt Parfait with granola and fruit, because baby pancakes alone weren’t enough anymore!
Ingredients
- 1 medium ripe banana mashed
- 1 large egg
- 1 tablespoon plain Greek yogurt
- 2 1/2 tablespoons all-purpose flour
- Pinch of cinnamon optional
- Cooking spray
Instructions
- In a bowl, mash the banana until smooth. Crack the egg into the bowl and beat it well. Stir in the yogurt, flour, and a pinch of cinnamon if you like.
- Allow the batter to sit for about 5 minutes so it thickens slightly.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray. For each pancake, drop about 1 tablespoon of batter into the skillet.
- Cook for 2-4 minutes until the edges set and the bottoms are lightly golden. Flip and cook for another 2-3 minutes until the other side is golden. The pancakes will be thin. Serve with your desired toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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