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Banana pancakes for baby recipe card — 3-ingredient, no added sugar, soft and golden

Banana Pancakes for Baby

Soft, golden mini banana pancakes made with just 2 ingredients — ripe banana and egg. No added sugar, no salt, naturally gluten-free and dairy-free. Perfect for baby-led weaning from 6 months.
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Calories95 kcal

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Flip gently with a small spatula. Cook for 1–2 more minutes until golden on both sides.
  6. Cool on a wire rack for at least 3–5 minutes before serving to baby. Always check the temperature before serving.

Notes

Note 1 — Storage & Meal Prep: Keep in an airtight container in the fridge for up to 3 days. To freeze: lay flat on a baking sheet for 1 hour, then transfer to a freezer bag. Keeps up to 2 months. Reheat from frozen in the microwave for 20–30 seconds. Always check temperature before serving to baby.
Note 2 — Egg-free substitution: Replace each egg with 1 tbsp unsweetened applesauce + 1 tsp ground chia seeds. Cook on even lower heat as the batter will be more delicate. Results in a slightly softer, thinner pancake — still delicious.
Note 3 — Heat tip: Banana's natural sugar burns faster than regular flour batter. Always use low to medium-low heat. If the bottom is golden in under 1 minute, your pan is too hot. Reduce heat and continue.