These easy baby banana pancakes yield a soft and fluffy texture – excellent for 6 month old babies, toddlers and older kids as well. Being baby-led weaning friendly, these banana pancakes make a delicious finger food great for breakfast or as snack on the go. Below I’m presenting how you can customize the recipe and make the banana pancakes for baby without eggs, without gluten, dairy free or grain free.
Making banana pancakes for babies is pretty easy, they are smaller in size and cook fast. I also have another simple banana oat pancake recipe in case you’re looking for variety.
The best part is that you can customize this recipe to be eggless, dairy free, gluten free, grain free and vegan friendly. Or you can try making a baby banana bread or some banana muffins if you prefer to use the oven.
Banana Pancakes For Babies
This recipe makes a stack of about 8 or 9 banana pancakes – soft and fluffy – perfect for babies. They’re packed with flavor from mashed bananas, making them sweet without added sugar.
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- Banana (choose ripe bananas, they are sweeter and have more banana flavor).
- Flour – all purpose flour, whole wheat flour or rolled oats (ground into flour) – they all work. I tend to opt for oats, nutrition-wise serving oatmeal for babies is healthier than white flour.
- Eggs (are needed to create texture and hold everything together).
- Baking soda + lemon juice to create fluffiness, it has the same effect as baking powder. Baking powder sometimes can create problems for babies, it contains more ingredients: sodium bicarbonate and cream of tartar, as well as cornstarch (watch out allergies to corn). Or opt for an aluminum free baking powder.
- Cinnamon – optional for flavor.
How To Make Banana Pancakes For Baby
- Prepare the ingredients and mash the banana with a fork.
- Beat the egg(s) lightly and mix with mashed banana and the flour.
- Add the baking soda and lemon juice (or buttermilk) to the batter at the end when ready to cook the pancakes. The acid neutralizes the baking soda quickly by forming bubbles, thus acting as a leavening agent in pancakes.
- Heat a ceramic skillet (if you want to cook without oil) or a griddle on medium-low heat. Drop the pancake batter using a teaspoon (if you want small pancakes) or use a tablespoon – for 2.5 inch pancakes.
- Cook until the top form a few bubbles on them, check the bottom, it should be light golden brown. Flip and cook until the bottoms are also golden brown. Remove from skillet and set to cool.
Baby Led Weaning Pancakes
These baby banana pancakes are a perfect as finger food for baby and for baby-led weaning. They are soft and are great for babies with no teeth who are just learning to chew.
To serve the pancakes for babies 6 months and up, cut them into thick finger-size pieces, so they are easy to hold and large enough that baby can’t push the whole piece into their mouth.
For babies 9 months and older, when they develop the ability to use their fingers – you can split into byte size pieces, large enough that they can grab. Or give the baby the pancakes whole and let them take bites off.
For toddlers serve the pancakes whole just as you would serve them to adults.
How To Make Baby Banana Pancakes Without Egg
As egg replacer use finely milled flax seeds and warm milk or water, (ratio 1 to 3). And let it gelatinize for 1 minute before mixing with the rest of ingredients. As flour, you can use ground oats or all purpose flour.
Tip: Make smaller banana pancakes (use about 1 tbsp of batter) – it’s easier to flip.
Note that these are more gummy inside and not fluffy like the ones with egg. But I found out that for eggless pancakes baking powder works better than baking soda.
Make Vegan Pancakes: Since you already know how to make eggless pancakes for your baby, you can swap the regular milk for a dairy free version of your choice.
Dairy Free Banana Pancakes (No Milk)
If you’re making regular banana pancakes with egg there is no need to add extra liquid like milk.
If you’re making egg free banana pancakes – swap the regular milk or buttermilk for a non-dairy version (first check the ingredients for allergies) or use a homemade version without additives.
The last option is to use just water and a tiny amount of oil (about 1 teaspoon) to mimic the fat present in the regular milk.
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Make Grain Free Banana Pancakes
Use banana flour as your dry ingredient for pancakes. Yes BANANA flour, it’s made from ground dried green bananas – a delicious alternative to grain flour and its’ a bit darker in color than other flours. It yields fluffy delicate pancakes that melt in your mouth.
You can barely taste or smell the banana in this flour so don’t worry you will not have any overpowering banana flavor for these pancakes.
Gluten Free Banana Pancakes
To make these baby banana pancakes gluten free, you can use certified gluten free oats ground into flour (check the package) and it it’s even better if they’re also organic. I like to use these rolled oats or these oats, they are also available in health food stores.
However, if you can also use a gluten free flour blend with this banana pancake recipe. The texture may be a bit different (it dependent on the brand you’re using). Also check the label and see the ingredients if you’re ok with them, some gluten free flour blends have added gums and milk powder.
Add Extra Flavor
To provide extra flavor for these baby banana pancakes you can add:
- Ground ginger
- Top with nut and seed butters
- Serve with fruit pieces or fruit puree
- Dip in yogurt
- Vanilla (use fresh vanilla bean not the extract with alcohol and additives).
How To Store
- Store pancake leftovers in the refrigerator for up to 3 days.
- Freeze the banana pancakes for up to 2-3 months. To warm, pop individual pancakes in a toaster.
Yes. Babies 6 months and older can eat pancakes, as long as they are made with tried ingredients that will not cause allergies and have a soft texture. Start by serving the pancakes in bite-size pieces, once they are older and more experienced – cut pancakes into strips or just make smaller pancakes.
Note: Whenever your baby is starting a new food texture make sure you’re watching, there is always a choking hazard.
Syrup is basically sugar and most health organization agree that babies should be given little to no sugar before the age of two. Starting early with sugary foods can make it more difficult for babies to accept bitter-tasting foods such as vegetables, and can later increase picky eating behaviors .
Yogurt, seed or nut butter (check for allergies), fruit purees, cut fresh fruits.
More Pancake Recipes For Baby/Toddler
- Apple Pancakes (BLW)
- Banana Oat Pancakes For Baby
- Blueberry Pancakes (DF & Egg Free Option)
- Sweet Potato Pancakes
- Pumpkin Pancakes
More Ways To Serve Banana To Your Baby
- Healthy Banana Muffins For Baby
- Banana Carrot Muffins (Baby, Toddler, Kids)
- Banana Bread For Babies, Toddlers, Kids
- Banana For Babies – Baby Led Weaning Method
- Breakfast baby porridge (oatmeal) with banana.
Have you tried this recipe? Your feedback is really helpful, please rate and leave a comment below recipe card!
Baby Banana Pancakes (Egg Free, Grain Free, Gluten Free And Dairy Free Options)
Regular Banana Pancakes
- 1 large banana (mashed with a fork)
- 1 large egg, beaten
- 1/3 cup flour (see notes)
- 1/2 tsp baking soda + 1/2 tsp lemon juice (or 3/4 tsp baking powder)
Banana Pancakes Without Egg
- 1 tbsp ground flax seeds
- 1/4 cup+ 2 tbsp milk / buttermilk (or non dairy milk)
- 1 large banana (mashed)
- 1/2 cup flour (see notes)
- 1 tsp baking powder
Banana Pancakes (With Egg)
- Prepare the ingredients – mash the banana with a fork.
- Beat the egg lightly (it will provide extra fluffiness) and mix with mashed bananas and the flour.
- Add the baking soda and lemon juice (or buttermilk) at the end when ready to cook the pancakes. The acid neutralizes the baking soda quickly by forming bubbles, thus acting as a leavening agent in pancakes.
- Heat a ceramic skillet (if you want to cook without oil) or a griddle on medium-low heat (about 275-300F). Drop the pancake batter using a 1/2 tablespoon of batter (if you want small pancakes) or use a tablespoon – for 2.5 inch pancakes.
- Cook until the top forms a few bubbles on them, check the bottom, it should be light golden brown. Flip and cook until the bottoms are also golden brown. Remove from skillet and set to cool.
Banana Pancakes (No Egg)
- Finely mill the flax seeds and add the warm milk (or water), let it gelatinize while preparing the rest of ingredients.
- Mix mashed banana with the flour and baking powder. Add the flax seed mixture and the and mix thoroughly.
- Heat the skillet. Drop about 1 tablespoon of batter, the smaller the pancakes the easier to flip. Cook on each side until golden brown.
See gluten free, grain free and dairy free suggestions below.
- Flour: I used organic einkorn flour, but you can use whole wheat, oats ground into flour or a gluten free flour. 1/3 cup of flour = 5 tablespoons + 1 teaspoon of flour
- Storing: Store leftovers in the refrigerator for up to 2-3 days. Freeze the banana pancakes for up to 2-3 months. To warm, pop individual pancakes in a toaster.
- Best healthy oils to use for cooking: coconut oil, avocado oil or grapeseed oil – they all have a high smoking point. When using a ceramic coated skillet (like in the pictures) there is no need to use any oil.
- Make Vegan Pancakes: Besides replacing the eggs with flax seeds, swap the regular milk for a dairy free version of your choice.
- Make Dairy Free Banana Pancakes: If you’re making regular banana pancakes with egg there is no need to add extra liquid like milk. If you’re making egg free pancakes – swap the regular milk or buttermilk for a non-dairy version (first check the ingredients for allergies) or use a homemade version without additives. The last option is to use just water and a tiny amount of oil (about 1 teaspoon) to mimic the fat present in the regular milk.
- Gluten Free Banana Pancakes: use gluten free oats (ground), you need to make sure your oats are certified gluten free (check the package) and it it’s even better if they’re also organic. I like to use these rolled oats or these oats.
- Grain free version, replace the flour with 3-4 tbsp banana flour (banana flour tends to absorb more liquid). See post for pictures.
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