Banana Oat Pancakes for Babies

Banana Oat Pancakes for Babies

I'm back with another baby food post for ya! You all love seeing what I feed Olivia, and I love sharing it — it's been so fun watching her turn into a little foodie one new food at a time.
These pancakes have quickly become one of her most-requested foods — she practically vibrates with excitement the second she sees the skillet come out. Girl knows what she wants!
I'm calling these baby pancakes, but don't let that fool you — they're 100% adult-approved too. I always end up sneaking a few off her plate while I'm making them, because honestly, they're just really good pancakes.

Banana Oat Pancakes Ingredients

You only need five simple ingredients for these pancakes.
  • Oats – rolled old-fashioned oats are the base of this recipe. Once blended, they turn into a quick homemade oat flour. Quick oats work fine too if that's what you have on hand.
  • Banana – adds natural sweetness and helps bind everything together while keeping the texture soft. Other mashed fruits could likely work, but this recipe has only been tested with banana.
  • Egg – brings protein, healthy fats, and helps the pancakes fluff up a bit as they cook.
  • Cinnamon – a small touch of warm spice. Totally optional if you'd rather keep things simple.
  • Milk – any milk works here, dairy or dairy-free. It just helps thin the batter to the right consistency.

How to Make Banana Oat Pancakes for Babies/Toddlers

I love these because they come together in one step (literally just blend and pour) and they store beautifully, which makes them perfect for a weekly meal-prep batch.
  1. Blend: Add all ingredients to a blender and blend until smooth.
  2. Pour: Pour small amounts of batter onto a warm, greased skillet — about 1 tablespoon per pancake to keep them mini and easy for little hands.
  3. Cook: Cook until you see little bubbles forming and the edges look set enough to slide a spatula underneath (about 2 minutes). Flip and cook another 1-2 minutes, until cooked through.
Troubleshooting tip: If your batter thickens up too much while you're cooking through the batch, just stir in a small splash of milk to loosen it back up.

How to Serve Banana Oat Pancakes to Babies/Toddlers

This part is really up to you — your comfort level, your baby's age, and where they're at with chewing and self-feeding all play a role. A few options:
  • Hand over a whole pancake and let them gnaw/bite off pieces themselves
  • Cut into strips for easier grabbing
  • Tear into small bite-sized pieces for more advanced pincer-grasp practice
Younger babies generally do better with bigger pieces they can palm and gum at; as they get older and refine their pincer grasp, smaller pieces help build that skill further. You can serve plain, or dress them up with a smear of nut butter, a dollop of yogurt, or a fruit puree for dipping — little ones tend to love anything they get to dunk.

How to Make Banana Oat Pancakes Ahead of Time

These are a meal-prep dream. Make a batch following the recipe, then let the pancakes cool completely on a wire rack before transferring to an airtight container. They'll keep in the fridge for up to 5 days, or in the freezer for up to a month.
They do firm up a bit as they sit, so when it's time to serve, just pop them in the toaster oven or microwave for a few seconds to warm and soften back up.

Recipe Card

Banana Oat Pancakes for Babies

Ingredients

  • ▢ ¾ cup old-fashioned rolled oats (quick oats also work)
  • ▢ ¼ cup milk of choice
  • ▢ 1 medium ripe banana (about 86 grams)
  • ▢ 1 large egg
  • ▢ pinch of cinnamon

Instructions

  1. Add all ingredients to a blender and blend until smooth.
  2. Pour about 1 tablespoon of batter per pancake onto a warm, greased skillet.
  3. Cook about 2 minutes, until bubbles form and the pancake easily lifts with a spatula.
  4. Flip and cook 1-2 more minutes, until cooked through.
  5. Serve whole or break into pieces for smaller hands. Top with nut butter, yogurt, or a fruit puree for dipping if desired.
  6. Cool completely on a wire rack before storing in an airtight container. Refrigerate up to 5 days or freeze up to 1 month.

Notes

Bananas vary a lot in size and ripeness, and both affect the batter. A larger or extra-ripe banana adds more moisture, which can make the batter too thin to cook through properly in the middle. If your banana is on the bigger or mushier side, start with just 1-2 tablespoons of milk and add more only as needed.

Nutrition (per serving: 3 mini pancakes)

Calories: 82kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Cholesterol: 37mg | Sodium: 23mg | Fiber: 2g | Sugar: 3g
Nutrition information is automatically calculated and should be used as an approximation only.

Equipment

  • Blender
  • Skillet (cast iron works great)
If you give these a try, I'd love to hear how it goes — drop a comment and let me know if your little one becomes as obsessed as mine!
Location: United States

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