3 Ingredient Banana Pancakes for Baby: Your New Go-To Breakfast Hack
Okay, let’s be real for a second. Making homemade baby food can feel like you’ve signed up for a part-time job you didn’t want. Between the steaming, the pureeing, and the inevitable cleanup that looks like a vegetable bomb went off, sometimes you just need a win. A big, fat, easy win.
What if I told you that the ultimate baby breakfast win is literally three ingredients away? And you probably have them sitting in your kitchen right now, judging you for that questionable avocado in the back of the fridge. I’m talking about 3-ingredient banana pancakes. They’re stupidly simple, naturally sweet, and your baby will probably look at you like you’re a Michelin-star chef. Ready to become a kitchen hero?
Why You’ll Be Making These on Repeat
Seriously, why will this become your new obsession? Let me count the ways.
First, the ingredient list is a joke. We’re talking:
- 1 ripe banana (the spottier, the better—no, really)
- 1 egg
- 2 tablespoons of baby oatmeal or whole wheat flour (that’s it!)
See? I told you. You’re not even reading this from the grocery store. You’re reading this from your couch, realizing you can make these right now.
Second, these pancakes are packed with the good stuff. You’ve got potassium and fiber from the banana, protein and healthy fats from the egg, and whole grains from the oatmeal or flour. They’re a perfectly balanced little meal for those tiny, grabby hands. Plus, they’re naturally sweetened by the banana, so you’re not introducing any processed sugars. Winning.
Ever tried to spoon-feed a baby who has just discovered the divine power of their own pincer grasp? These pancakes are the ultimate baby-led weaning (BLW) friendly food. They’re soft, easy to gum, and cut into perfect, graspable strips. They basically do all the work for you.
Gathering Your “Gourmet” Ingredients
This isn’t so much a “gathering” as it is a “quick glance into your fruit bowl and pantry.” But let’s talk details, because even in simplicity, there are choices.
The Banana: Your Sweet Superstar
You want a banana that looks like it’s seen better days. IMO, the riper, the better. Those brown-speckled bananas are naturally sweeter and mash into a smooth, liquidy pulp much easier than a firm, green-tipped one. This is their moment to shine after a life spent threatening to become banana bread.
The Egg: The Mighty Binder
The egg is the glue that holds this whole operation together. It provides structure so your pancake dreams don’t become banana-flavored scrambled messes in the pan. I use a standard large chicken egg. No fancy substitutions here, because we’re keeping it simple, remember?
The Flour/Oatmeal: The Structural Hero
This is where you have a tiny, almost insignificant, choice to make:
- Baby Oatmeal: My personal favorite. It adds a nice, mild flavor and extra nutrients specifically designed for babies. It also keeps the pancakes gloriously soft.
- Whole Wheat Flour: Also a fantastic choice! It gives a slightly more traditional pancake texture.
FYI, you can technically use all-purpose flour, but I prefer the nutrient boost of the whole grains for my little one. See? You’re a great parent already.
Let’s Get Cooking: The Foolproof Process
This is where the magic happens. And by magic, I mean a process so simple you could probably do it half-asleep. (A valuable skill in parenthood, I’d say.)
Step 1: The Great Mash
Peel that ripe banana and plop it into a medium-sized bowl. Now, get mashing! You want to go at it with a fork until it’s basically a smooth, lump-free liquid. A few tiny lumps are fine—this isn’t a pancake beauty contest. Or is it? :
Step 2: The Mix-Up
Crack your egg right into the banana mush and give it a good whisk with your fork until it’s all beautifully combined. Now, sprinkle in your two tablespoons of oatmeal or flour. Stir it until you can’t see any more dry spots. Your “batter” will be thinner than a traditional pancake batter, and that’s exactly what you want.
Step 3: The Perfect Pour
Heat a non-stick skillet or griddle over medium-low heat. This is the most important step. Too hot, and you’ll burn the outside while the inside stays raw. Annoying, right? I add a tiny, tiny smear of butter or coconut oil to prevent any sticking, but a truly good non-stick pan might not even need it.
Pour about a tablespoon of batter for each mini-pancake. You’re making silver-dollar pancakes, perfect for little hands. Wait until you see little bubbles forming on the surface and the edges look set—this usually takes 2-3 minutes.
Step 4: The Flip
Slide your spatula under one and confidently flip it! They should be a lovely golden brown. Cook for another minute or two on the other side until cooked through. And voilà! You’ve just made baby pancakes.
Pro-Tips from a Parent Who’s Burned a Few
I’ve made approximately seven thousand of these things, so learn from my mistakes.
- Low and Slow is the Way to Go. I’m serious about the heat. Medium-low is your best friend here. If your pan is too hot, the outside will burn before the egg in the middle cooks. Patience, grasshopper.
- Make Them Mini. Big pancakes are hard to flip and harder for a baby to handle. Keep them small and manageable.
- Get Creative! Once you’ve mastered the basic recipe, who’s to stop you? Stir a pinch of cinnamon into the batter, or mash in a few blueberries after you pour the batter onto the pan. You’re the boss of the pancakes.
- Batch Cook for the Win. I always double or triple the recipe. Let the extras cool completely, then pop them in a freezer bag. On a busy morning, I just pull a couple out and toast them or warm them in the microwave. It’s a 30-second breakfast miracle.
So, what are you waiting for? You have a banana that’s begging for a purpose. Go on, whip these up, and watch your baby go to town. I’ll be here, enjoying my coffee, knowing I just made your morning a whole lot easier. You’re welcome
