Kid-Friendly 4-Ingredient Banana Pancakes

Years ago when my oldest, Sidney, was born, I started getting tons of requests to include more baby recipes here on the blog.

This amazing baby pancake recipe is one I made for Sidney when he was around 7 months old, and I continued to make them for Viggo and Lachlen. I’ll get to make them for Maddox soon, too! They’re baby-friendly and toddler-friendly, but most importantly, they’re delicious and nutritious for kids (and adults) of all ages. My boys prefer to devour them with a little peanut butter on top.

I hope you give these pancakes a try (no matter what your age) and let me know how you like them by leaving a comment & rating the recipe!

Everything you’ll need to make kid-friendly pancakes

When I say 4-ingredient pancakes, I really mean it! You probably already have these simple ingredients in your kitchen:

• Banana: you’ll just need one medium, ripe banana in this recipe. Be sure to use one with lots of brown spots to perfectly sweeten the pancakes and make them soft enough for your little one.
• Eggs: these baby banana pancakes also have two eggs for the perfect boost of protein. I do not recommend flax eggs or any other substitute, sorry!
• Flour: I love using coconut flour in these pancakes to keep them grain & gluten free while adding healthy fats, but see below for tons of flour substitutions.
• Milk: feel free to use any milk you’d like. We prefer dairy-free, but regular milk or even breastmilk will work just as well.

What makes these banana pancakes perfect for kids and babies?

I absolutely love making these kid-friendly banana pancakes for my kiddos because they pack a huge nutritional punch with super simple ingredients.

• No added sugars. We love giving our kids breakfasts and treats that just have natural sugars from fruit, and these pancakes have the perfect amount of sweetness from the ripe banana. I spread with a thin layer of nut butter and dice into bite-sized pieces.
• Gluten & grain-free. Using a bit of coconut flour keeps these pancakes grain and gluten-free, but I love the flavor it gives the pancakes, in addition to healthy fats and fiber!
• Plenty of protein & fiber. These kid-friendly pancakes pack 15g of protein and 9g of fiber using just 4 simple ingredients! Perfect for growing babies and toddlers to keep them full and satisfied.
• Packed with healthy fats. Coconut flour also provides a source of healthy fats that are great for your little one’s development. See below for more nutritional boosts!

Add a nutritional boost to these baby pancakes

As I mentioned, these pancakes are great for customizing to your child’s needs and preferences. Feel free to add a teaspoon or two of the following nutritional boosters to the batter of these pancakes:

• Hemp seeds: provide healthy fats, fatty acids, and a boost of protein. They also contain high amounts of vitamin E, potassium, magnesium, calcium, iron, and zinc.
• Chia seeds: are an excellent source of omega-3 fatty acids and contain fiber, iron, and calcium, too!
• Flaxseed meal: great for digestion and includes omega-3s and fiber.

These ingredients provide even more healthy fats and vitamins that are great for growing babies, toddlers, and even adults.

Can I use a different flour in this recipe?

Yes! If you don’t have coconut flour on hand or your baby, toddler, or kiddo has a nut allergy, feel free to use:

• All-purpose flour
• Whole wheat flour
• Oat flour
• Or even infant oat cereal

A note on subbing flours: please note that if you swap flours, you may not need to add any milk to the batter. This is because coconut flour is highly absorbent.

How to make baby friendly pancakes

1. Mash your banana. Be sure to use a banana that’s nice and ripe with lots of brown spots on the peel. Mash it in a medium bowl.
2. Add your eggs. Use a fork to whisk the eggs into the bowl with the banana until well combined. It’s okay if there are some lumps of banana.
3. Mix the batter. Whisk in the flour and milk until it resembles traditional pancake batter.
4. Cook your pancakes. Lightly coat a nonstick pan or nonstick griddle with butter or oil and place over medium heat. Once hot, add 1 heaping tablespoon of the batter per pancake and cook until pancakes slightly puff up and you see a few bubbles along the edges.
5. Flip, repeat & serve. Flip the cakes and cook until golden brown on the underside. Wipe the skillet clean and repeat. Feel free to serve as is or spread with a thin layer of nut butter or yogurt!

Batter too thick?

If your batter is WAY too thick, you may need to add more milk. Be sure to only start with a teaspoon at a time so that you don’t thin it out too much.

Avoid burning your mini pancakes

If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then decrease to medium-low later so that my pancakes don’t burn.

Can I use these pancakes for baby-led weaning?

Absolutely! Baby-led weaning is a style of feeding babies and infants where they can practice feeding themselves solid foods. Because these baby pancakes are soft, your baby can experiment by eating them with their hands, practice with forks, and even enjoy them before their teeth come in.

Just pay attention to how you cut them for your baby’s age. If you want to make the pancakes softer, then make sure the banana you use is incredibly ripe, and you might want to add slightly more milk.

Healthy banana pancakes for all ages

Good news: these banana egg pancakes aren’t just for babies and kids! They actually make a delicious and nutritious breakfast for kids and adults of all ages. Once your kiddo is a bit older, this recipe is a great activity for you two to make together! The boys and I love cooking these up in the morning. Feel free to add a few mini chocolate chips for a fun breakfast treat.

Freezer-friendly baby pancakes

These baby and toddler-friendly banana pancakes are also easy to freeze for later, making them the perfect breakfast for mamas to prep.

1. Place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze)
2. Then place them in freezer-safe containers and freeze for up to 3 months.
3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Tools you’ll need

• Mixing bowl
• Small spatula
• Griddle

Get more of my kitchen essentials here.

More kid-friendly pancake recipes to try

• Outrageously Fluffy Vegan Pancakes
• The Best Almond Flour Pancakes
• Fluffy Yogurt Pancakes (high protein, gluten-free)
• Healthy Banana Oatmeal Pancakes (made right in the blender!)
• Carrot Cake Pancakes (gluten-free + dairy-free!)

Get all of our pancake & waffle recipes here!

I hope you and your little ones love these 4-ingredient banana egg pancakes! If you make them, be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!

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Kid-Friendly 4-Ingredient Banana Pancakes

4.67 from 57 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

ServesServes 1 serving

Baby and kid-friendly banana pancakes made with four simple ingredients! These simple baby pancakes are dairy-free, grain-free, and gluten-free, high in protein & fiber, and naturally sweetened. The perfect nutritious breakfast for kids (and adults) of all ages!

Ingredients

• 1 medium ripe banana (best with brown spots)
• 2 eggs
• 2 tablespoons coconut flour*
• 1 tablespoon milk of choice (we use dairy free milk)
• **Please see notes for additional nutritional boosters

Instructions

• Mash the banana: In a medium bowl, mash your banana. It’s really best if your banana is nice and ripe with brown spots on the peel!
• Mix the batter: Crack two eggs into the bowl with the mashed banana and whisk with a fork until well combined. It’s okay if there are lumps of banana. Next, add in coconut flour and milk and mix to combine. Batter should be similar to traditional pancake batter; if it’s way too thick, you may need to add in more milk, however, it’s important you only start with a teaspoon at a time.
• Cook: Lightly coat a nonstick pan or nonstick griddle with butter, coconut oil, vegan butter or olive oil and place over medium heat. Once the pan is hot, add 1 heaping tablespoon of the batter to the griddle for each pancake and cook for 2-3 minutes until pancakes slightly puff up, are golden underneath and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on the underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are burning, it means your pan is too hot.
• Wipe the skillet clean and repeat with more oil/butter and remaining batter. Makes 9 mini pancakes total. Serves 1. Feel free to serve as is or spread with nut butter or yogurt! Please serve to your baby/toddler in sizes that are appropriate for their eating abilities.

Recipe Notes

*Feel free to use any flour you’d like here. I’ve found that all-purpose, whole wheat, and oat flour all work well. You can even use an infant oat cereal if you’d like. However, if you swap flours, it’s important to know that you may not need to add any milk to the batter. This is because coconut flour is highly absorbent. The batter should be similar to regular pancake batter. If it’s too thick, add a teaspoon at a time of milk of choice.

**To add additional nutrition to the batter, feel free to add in a teaspoon or two of the following: hemp seeds, chia seeds, and/or flaxseed meal. These have amazing nutrition and vitamins for babies and toddlers (and adults, too!)

If you’d like, you can also add ¼ teaspoon of cinnamon to the batter for delicious banana bread flavor.

Nutrition

Serving: 9mini pancakes (full recipe)Calories: 287calCarbohydrates: 37.1gProtein: 15.3gFat: 10.1gSaturated Fat: 2.2gFiber: 9.1gSugar: 14.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on March 11th, 2021, republished on January 6th, 2025, and republished on July 11th, 2026.