Kid Friendly Banana Pancakes

Jump to Recipe

We're obsessed with pancakes in this house (and by we, I mean Poppy) and these Banana Pancakes are pancakes you can feel good about feeding your babies! (no added sugar!)


I'm truly obsessed with feeding Poppy. It's the highlight of my day to give her new things that she can try. I love watching her eyes light up when she tried new flavors, textures etc. Poppy loves a breakfast spinach smoothie, but these Banana Pancakes have been a favorite of hers for quite some time and I love them because they take 15 seconds to whip up.

They're not a traditional pancake as they don't have any flour or dry ingredients really that go into the mixture. Rather it's a combo of eggs, banana, oats and cinnamon (cardamom is great too) that gets blended up in a blender for 15 seconds and then into a skillet. There's no need to prep anything ahead, just toss it into a blender and then pour small batches into a greased skillet to cook. The result is protein loaded Banana Pancakes that are truly delish. I've added in a sprinkle of mini chocolate chips and/or blueberries if I want to add in more flavor.

If you're just starting out on your baby food journey - I wrote a whole post on how we got started for Poppy!

Banana Pancakes from (@whatsgabycookin)

Banana Pancakes

Author: Gaby Dalkin
5 from 3 votes
These Banana Pancakes are the perfect quick and easy breakfast for your little ones! Just 4 ingredients into a blender and your moments away from a nutritious breakfast!
Prep Time 4 minutes
Cook Time 4 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 2 people


  • 1 large ripe banana
  • 2 large eggs
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons old fashioned oats
  • butter or oil for the pan


  • Place all of the ingredients in a blender and puree for 30 seconds until smooth.
  • Heat a sauté pan over medium heat. Add a pad of butter and melt.
  • Pour pancakes onto the butter pan and cook for 2 minutes on each side. You'll know when it's time to flip when the outer edges start to bubble. Serve immediately.


Freeze leftovers in a single layer on parchment before stacking in a bag for long term.

Nutrition Information

Calories: 139kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 295mg | Fiber: 2g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    I made these because I needed something easy for my littles. They aren’t big breakfast eaters (and pretty picky) so it always feels like a waste of time to make them anything. Then, to my utter surprise, they ate them I mean my mind is blown right now. My daughter that never eats pancakes is eating them, as I type this. Not just a bite. She’s even dipping them in her yogurt. I’m shook.

    I cooked the first batch on a hot griddle and they burned a little. I cut the heat to low and forgot about the second batch and they are perfect.

    Thank you Gaby for saving breakfast.

  2. Great simple recipe was worried the mixture was really runny and added few extra oats but turned out thin and soft and my little one who is pretty fussy liked them as did I. Thanks

  3. 5 stars
    These are so easy and delicious. Our grandkids (9 months and 2 1/2 love them) Who would have thought …. Well Gaby did!! Also they reheat very well - bring to room temp and then put them in a hot pan for a minute.

5 from 3 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating