Easy 3-Ingredient Baby Pancakes (with Banana & Oats)
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When we first started solids, I stocked up on all the baby things — including a box of Gerber oat cereal that’s been sitting in the pantry longer than I care to admit. I hated the idea of it going to waste, so I started looking for ways to use it up. Enter: baby pancakes.
These tiny baby pancakes with bananas and oats quickly became a staple in our house. They’re soft, naturally sweet, and the perfect finger food for tiny hands. Plus, my husband has a serious banana-buying habit. Even when we have a bunch turning brown on the counter, he’ll come home with more. These pancakes are the best way to put all those bananas to use.
They’re not just for the baby — we all eat them. These baby pancakes with banana and oats are easy, healthy, and add a little variety to our week when breakfast starts to feel repetitive.
Ingredients
- 1 ripe banana (mashed)
- 1 large egg
- 3–4 tablespoons Gerber oat cereal (or oat flour)
- 1 teaspoon ground flaxseed (optional, for extra nutrition)
- Pinch of cinnamon (optional)
Instructions
- In a bowl, mash the banana until smooth.
- Add the egg and whisk together.
- Stir in oat cereal (start with 3 tbsp, add more if batter feels too runny). Mix until you have a pourable batter.
- Heat a nonstick pan over medium-low and lightly grease with butter or oil.
- Spoon small amounts of batter into the pan (silver-dollar sized pancakes work best).
- Cook 2–3 minutes per side, until golden and set. Flip carefully.
Tips for Success
- Make them small: Tiny pancakes are easier to flip and just right for little hands.
- Don’t rush the flip: Wait until the edges look dry before turning.
- Batch & store: Refrigerate for up to 3 days or freeze in a single layer, then store in a bag. Reheat in the toaster or microwave.
Why Moms Love These Baby Pancakes With Banana & Oats
- Nutritious – Bananas add natural sweetness, oats give fiber, and flax packs in healthy fats.
- Baby-safe – Soft, easy to gum, and no added sugar.
- Convenient – No need for complicated purees or special baby meals.
- Zero waste win – Finally, a good use for that box of baby cereal collecting dust in the pantry.
Variations to Try
- Blueberry – Add a few smashed blueberries into the batter.
- Apple Cinnamon – Stir in 1 tbsp applesauce and a sprinkle of cinnamon.
- Pumpkin Spice – Sub in 2 tbsp pumpkin puree for some fall flavor.
FAQ About Baby Pancakes
What age can babies start eating pancakes?
Most babies can start around 6 months, once they show signs of readiness for solids (sitting up with support, showing interest in food, and losing the tongue-thrust reflex). Always check with your pediatrician if you’re unsure.
Can babies have eggs this young?
Yes! Current guidelines actually encourage introducing common allergens like eggs early to help reduce the risk of allergies. Just make sure eggs are fully cooked.
What kind of oats should I use?
I like using Gerber oat cereal since we had it leftover, but oat flour or finely ground rolled oats work just as well. It helps make the pancakes sturdier and less soggy.
How do I store and reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze flat in a single layer before transferring to a bag. Reheat in the toaster, microwave, or warm pan.
Can I make them without eggs?
Yes — you can swap the egg for a flax “egg” (1 tbsp ground flax + 2.5 tbsp water, let sit 5 minutes). The texture is a little different but still works well.
Bottom line: Baby pancakes are a game changer. They’re healthy, easy, and perfect for baby-led weaning or just introducing solids in a fun way. And if you’ve got a banana-loving husband like mine, you’ll never run out of ingredients.
Here are some more meal ideas for baby-led weaning!
