Infant Pancakes Recipe: Banana Oatmeal Pancakes for Babies

Soft pancakes can be a handy finger food once your baby is eating solids, and they're quick to make in a small batch. This version comes from a published recipe, not from our own kitchen.

Based on Texas WIC’s Baby’s First Pancakes, using its banana option and oatmeal infant cereal.

We didn't develop or test this recipe ourselves. The ingredients and steps below are a summary of the Texas WIC recipe page, which has the full instructions.

Check the allergens first

These pancakes contain egg and wheat, two common food allergens. Infant cereals can include other ingredients too, so read the label on the one you buy.

The recipe suits babies who already eat egg and wheat without problems. If either food would be new for your baby, or your baby has reacted to a food before, don't use this recipe as a first try. Ask your pediatrician how to introduce egg and wheat instead. When several new foods arrive in one bite, it's hard to tell which one caused a reaction.

Ingredients

• 4 ounces mashed banana
• 2 large eggs
• 1/4 cup oatmeal infant cereal
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda

Measure out the banana rather than going by how many bananas you have, since sizes vary. Leave out honey, which isn't safe for babies under 12 months. Skip added salt, sugar and syrup too.

Method

1. Mix the ingredients into a batter.
2. Heat a skillet over medium heat.
3. Pour in about 2 tablespoons of batter per pancake.
4. Cook for about 3 minutes, flip, then cook for about 2 minutes on the other side.
5. Check that each pancake is fully cooked through, with no wet batter in the middle. The times are only a guide, so cook longer if needed.
6. Let the pancakes cool before offering any to your baby.

Makes about 10 small pancakes. The photo with this article is for illustration only; it wasn't made from this recipe.

Storing extras

Texas WIC suggests keeping extra pancakes in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Only store pancakes that never reached your baby's plate. Throw away anything left on the plate or tray.

Serving pancakes to your baby

Whether pancakes suit your baby depends on what they can manage, not only on their age. Check the batch you actually made. Each pancake should be soft, cooked through and easy to squash between your fingers. If yours came out firm or crisp, they aren't a good fit for a beginner.

For babies who still pick up food with their whole hand, cut a cooled pancake into long strips. The UK's NHS suggests making finger foods long enough for your baby to grip in their fist, with part of the piece showing above their hand. A small whole pancake isn't automatically easier or safer just because it's small.

The NHS food safety guidance also points out that any food can cause choking. Keep your baby upright and alert, stay with them for the whole meal, and let them feed themselves at their own pace.

Shopping and label checklist

• Infant cereal: choose oatmeal, and check the ingredient list for anything else, such as milk or other grains.
• Flour: use plain all-purpose flour, not self-rising flour, which already contains salt and leavening.
• Baking soda: the recipe calls for baking soda, and you can't swap in baking powder one for one.
• Bananas: riper, spottier bananas are softer and easier to mash smoothly.

Planning tips

• If you plan to store some pancakes, set them aside as soon as they've cooled, before the rest go to the table.
• Serve pancake strips with a food your baby already knows, so the whole meal isn't new.
• Older children can eat the same pancakes. Anyone who wants toppings can add them to their own plate.
• Ripe avocado goes well alongside. See our guide to preparing avocado for baby-led weaning.

For more ideas, browse our recipes.