My youngest started solids at 6 months and I was terrified of getting it wrong. I wanted something soft enough for tiny gums, simple enough for a sleep-deprived mama, and honest enough that I actually knew every ingredient going in.
These banana pancakes for baby became our Tuesday morning staple — two ingredients, one bowl, twelve little golden rounds that my baby grabbed with both fists. Still one of the recipes I make most in this kitchen.
If you love easy banana breakfasts, you might also enjoy our 3-ingredient banana pancakes for the whole family.
💌 Want more cozy banana recipes? Enter your email and I’ll send them straight to your inbox. [Email] → [Subscribe]
Why You’ll Love These Baby Banana Pancakes
- Just 2 ingredients. Ripe banana and egg — that’s the whole base. Nothing hiding in the list.
- No added sugar, no salt, no dairy. Naturally sweet from the banana itself. Safe from 6 months.
- Naturally gluten-free. No flour needed. Perfect for babies with sensitivities or families going grain-free.
- Ready in 15 minutes. Faster than the school run, faster than the kettle.
- The whole family eats them. My older two steal them off the plate every single time.
Ingredients & Notes
Ripe banana (1 large). The riper the better — look for yellow-gold skin with small brown spots. That’s where the natural sweetness lives. A firm yellow banana won’t mash properly and will taste flat. If you only have yellow bananas, leave them on the counter for a day.
Eggs (2 large). These are the binder and the protein source. For babies, eggs are one of the best early allergen foods to introduce — these pancakes are a gentle, soft way to do it. If your little one has a confirmed egg allergy, scroll down to the Variations section for the no-egg version of these baby banana pancakes.
Ground cinnamon (½ tsp — optional). No need to keep baby food bland. A tiny pinch of cinnamon adds warmth without sugar. Skip it entirely for babies under 8 months if you want to keep things minimal, or swap for a drop of vanilla extract.
Cooking fat (a little). A small amount of unsalted butter or coconut oil to lightly grease the pan. No olive oil here — the flavor is too strong for a delicate baby pancake.
If you want to add oats for extra fiber and a slightly thicker texture, check out our banana oat pancakes — they use rolled oats blended right into the batter.
How to Make Banana Pancakes for Baby
1. Mash the banana. In a medium bowl, mash the banana with a fork until you have a smooth purée with very few lumps. For an even silkier batter — especially great for younger babies just starting solids — use a blender or immersion blender. It takes 20 seconds and makes a real difference.
2. Beat and combine. In a small bowl, beat the 2 eggs lightly with a fork. Pour over the banana purée, add the cinnamon if using, and whisk everything together until you have a loose, uniform batter. It will look thin — that’s normal.
3. Heat the pan low and slow. Warm a non-stick pan over low to medium-low heat (this is the most important step — see Lily’s Tips). Add a small amount of butter or coconut oil and let it melt gently across the surface.
4. Drop and cook. Using a teaspoon, drop small rounds of batter into the pan — about 1 teaspoon per pancake for babies, or 1 tablespoon for toddlers. Cook for 2 to 3 minutes without touching them. You’ll see the edges start to look set and the surface will lose its wet shine.
5. Flip carefully. Slide a small spatula under each pancake and flip gently. Cook for another 1 to 2 minutes until both sides are golden. These are softer than regular pancakes — handle them with care.
6. Cool before serving. Always let them cool for at least 3 to 5 minutes on a rack or plate before giving them to baby. The inside stays hot longer than you’d expect.
Mini pancakes fresh from the pan — let them cool fully before serving to your little one.
Lily’s Tips
Keep the heat low. Banana contains natural sugar, which burns fast. I always say medium-low is your friend here — if you smell anything toasty before 2 minutes, turn it down. A burned bottom means a raw top.
Blend, don’t just mash. “When in doubt, blend your bananas instead of mashing them. It changes everything.” The batter becomes smoother, the pancakes hold their shape better, and the texture is more consistent — especially important for younger babies.
Size matters for BLW. For babies doing baby-led weaning, use exactly 1 teaspoon of batter per pancake. That size fits in a little palm without being a choking risk and is soft enough to gum without teeth.
The riper the banana, the less you need. “One ripe banana contains about 12g of natural sugar and 3g of fiber” — which means a well-spotted banana does all the sweetening on its own. No maple syrup, no honey, nothing added.
Freeze a batch every Sunday. I make double every weekend and freeze half. Reheat straight from frozen in the microwave for 20 seconds — ready before the coffee is hot.
Variations
Banana pancakes for baby — no egg. If your baby has an egg sensitivity, swap each egg for 1 tablespoon of unsweetened applesauce + 1 teaspoon of ground chia seeds. The texture will be softer and slightly more delicate — cook them even lower and slower. These are also fully vegan.
With oats (6 months+, thicker version). Add 2 tablespoons of finely ground rolled oats to the batter. It thickens everything beautifully and adds fiber. This version is essentially our baby-friendly banana oat pancakes — worth its own article, and it has one.
Gluten-free banana pancakes. This base recipe is already naturally gluten-free. But if you want to scale it up for the rest of the family with a bit more structure, our gluten-free banana pancakes use a dedicated GF flour blend for fluffier results.
With a smear of nut butter (10 months+). Once allergens have been introduced, spread a very thin layer of smooth almond butter or peanut butter on top — never in the batter, always on the surface to control quantity. A wonderful way to add healthy fats.
How to Store
Counter: Best eaten the same day — the texture softens quickly at room temperature and they’re most enjoyable fresh.
Fridge: Up to 3 days in an airtight container. Reheat in a dry pan over low heat for 1 minute per side, or 15–20 seconds in the microwave. Always check the temperature before giving to baby.
Freezer: Up to 2 months. Lay cooled pancakes flat on a baking sheet and freeze for 1 hour before transferring to a freezer bag — this keeps them from sticking together. Reheat from frozen: microwave 20–30 seconds or toast lightly until warmed through.
Meal prep tip: Make a double batch every Sunday. Portion into sets of 4 in small freezer bags — grab one each morning and reheat in under a minute. My kids ate these at daycare every week for 8 months straight.
💌 Love this recipe? Subscribe to get our cozy banana recipes every week. [Email] → [Subscribe]
Love, Lily 🍌
There’s something really moving about watching your baby eat something you made with your own hands from two simple ingredients. These banana pancakes have been in our morning rotation since my youngest was 6 months old — and now she’s 3 and still asks for them.
Make a big batch. Freeze half. And know that you’re doing a wonderful job.
Tag me on Instagram @eatwithmellow or leave a star rating below — it genuinely means the world.
If you love this, try our no-fuss banana snacks for babies or our simple 3-ingredient banana pancakes next!
Love, Lily 🍌
Want to save this recipe?
Banana Pancakes for Baby
Equipment
- Non-stick skillet or griddle (10–12 inch)
- Medium mixing bowl
- Fork or whisk
- Small offset spatula
- Wire cooling rack
Ingredients
WET INGREDIENTSv
- 1 large ripe banana approx. 100g / 3.5 oz, peeled
- 2 large eggs
OPTIONAL ADD-IN
- ½ tsp 1g ground cinnamon
FOR COOKING
- ½ tsp 2g unsalted butter or coconut oil
Instructions
- Mash the ripe banana in a medium bowl with a fork until very smooth. For a silkier batter, blend with an immersion blender for 20 seconds.
- Beat the eggs in a separate small bowl, then pour them over the mashed banana. Add cinnamon if using. Whisk until fully combined into a loose, uniform batter.
- Heat a non-stick pan over low to medium-low heat. Add the butter or coconut oil and let it melt evenly across the surface.
- Drop 1 teaspoon of batter per pancake into the pan for BLW-sized mini pancakes, or 1 tablespoon for toddler-sized pancakes. Cook for 2–3 minutes until the edges are set and the surface looks dry and no longer shiny.
- Flip gently with a small spatula. Cook for 1–2 more minutes until golden on both sides.
- Cool on a wire rack for at least 3–5 minutes before serving to baby. Always check the temperature before serving.
Notes
Hi, I’m Lily — the home baker and recipe creator behind Eat With Mellow.
Mom of three, design lover, and completely obsessed with turning overripe bananas into something golden and cozy. I started this blog one Sunday morning when I had three brown bananas on the counter and three hungry kids at the table. What came out of the oven that day became the recipe that started everything.
Every recipe here is tested in my real kitchen, written for real mornings, and made with simple ingredients you already have. No fancy equipment, no complicated techniques — just honest, naturally sweet baking that actually works.
