Baby pancakes are a wonderful breakfast or lunch idea for your little ones. They can be offered when you start introducing finger foods, as long as they’re appropriately sized. You can keep it simple, or you can add different toppings.
Basic Baby Pancakes
This basic baby pancake recipe for little ones is delicious and easy to make. You can leave out the cinnamon and vanilla extract to make a more savoury version.
Ingredients
75g plain flour
65g wholemeal flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 egg
225ml whole milk
Butter or oil for the pan
Method
- Mix the flours, cinnamon and baking powder in a mixing bowl.
- Beat the egg, milk and vanilla extract together in a jug.
- Add the wet ingredients to the dry ingredients and mix together. Use an electric whisk or stand mixer to make it easier.
- Heat the butter or oil in a frying pan.
- Use a teaspoon to add the pancake batter to the pan. Turn down the heat for the pan a little.
- Cook until air bubbles appear on the surface, and then flip. Cook on the other side for around a minute.
- Serve
Apple And Oat Baby Pancakes
These apple and oat baby pancakes can be easily adapted to suit your little one’s tastes. You can substitute the milk for alternatives or leave out the maple syrup. They’re delicious, and so easy to alter for your preferences. They are better cooked on a lower heat for longer as they have a high fruit content and brown easily.
Ingredients
150g rolled oats
50g apple puree
1 teaspoon baking powder
1 teaspoon vanilla extract
125ml milk
1 tablespoon maple syrup
Method
- Put the oats in a blender or food processor and blend until fine.
- Add all the other ingredients. Mix until the mixture is smooth and thick.
- Heat some butter or oil in a frying pan.
- Using a spoon, drop spoonfuls of the mixture into the pan.
- Wait for air bubbles to form on the top of the pancakes, and then flip.
- Serve
Sweet Potato Pancakes
These sweet potato baby pancakes make a wonderful alternative to flour pancakes.
Ingredients
1 large sweet potato
1-2 eggs (1 banana as a substitute for egg allergies)
2-3 teaspoons of cinnamon
1 tablespoon of butter or ghee
Method
- Peel the sweet potato and chop into large chunks. Steam or boil the chunks until tender.
- Puree or mash the sweet potato.
- Add the cinnamon and one egg. Check consistency and add another egg if needed.
- Melt the butter or ghee in a frying pan on a medium low heat.
- Use a spoon to pour portions of the mixture into the pan.
- Leave the pancakes to cook for around seven minutes. If you try to flip them, and the spatula gets stuck, cook for longer on that side.
- Flip, and cook for around four minutes.
- Cool a little and serve.
Goat’s Milk and Yoghurt Pancake Bites
Goat’s milk and yoghurt is an exceptional source of calcium, and these little pancake bites are scrumptious. They’re a perfect finger food.
Ingredients
150g plain flour
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 tablespoon maple syrup
150ml goat’s milk
150g natural goat’s yoghurt
Method
- Preheat the oven to 180 degrees Celsius, 350 Fahrenheit, or gas mark 4.
- Whisk together the egg, yoghurt, vanilla and maple syrup.
- Add the goat’s milk and whisk again.
- Sieve in the flour and baking powder.
- Mix until smooth and leave the mixture to rest for around ten minutes.
- Grease two mini muffin tins.
- Spoon the mixture into the tin, filling each hole about 2/3 full.
- Add toppings into the mixture such as chocolate, berries, or banana slices.
- Bake in the oven for around twelve minutes, until lightly golden.
- Allow to cool slightly and serve.
