We have been making these 4-ingredient pancakes for Rhett almost every Sunday for the past several months, and they are SO easy and delicious! If you are looking for more baby-friendly breakfast ideas, you have to try these!
what you need to make 4-ingredient pancakes
You guessed it – only 4 ingredients needed! ; ) We always have all of these ingredients on hand, so it’s easy to whip them up anytime!
- Blueberries – fresh or frozen
You can totally mix it up and incorporate different berries or add fun toppings like hemp hearts, a little bit of nut butter, etc.! Rhett loves them pretty plain and simple, which makes life easy!
how to make 4-ingredient pancakes
In a medium-sized bowl, mash ripe banana with a fork. Combine mashed banana, eggs, cinnamon and blueberries (fresh or frozen). Use a fork or whisk to beat eggs and combine all ingredients well. It’s okay if there are some lumps of banana.
Lightly coat a nonstick griddle pan with avocado oil spray (or butter/ghee), and place over medium heat.
Use a measuring cup to pour about 1/4 cup of batter onto the preheated griddle per pancake. Cook for a few minutes until ready to flip.
Flip pancakes using a spatula and cook for an additional few minutes on the other side until golden brown. Remove from heat once they are ready.
Reduce the heat to low/medium if needed, and add another spray of avocado oil before repeating steps with remaining batter.
I usually get about 8 little pancakes per batch. I will double it if Ethan and I are going to have some too (which we usually do!) and place any leftovers in an airtight container in the refrigerator.
can I use these pancakes for baby led weaning?
Absolutely! These 4-ingredient pancakes would be perfect for baby-led weaning, as they are super soft and easy to eat. Depending on your little one’s age and comfort level with eating solids, you will want to make sure the blueberries are smashed to reduce risk of choking. Typically when they’ve been cooked they naturally flatten a bit, but just something to watch for, especially for very little ones who are new to food!
Another thing to be aware of is that this recipe does include eggs, which is one of the top allergenic foods. If you have not introduced eggs to your baby yet, that is something to be aware of!
You might find my full blog post on baby-led weaning helpful if you are in the early stages of starting solids and looking for more information and tips. This post includes several resources that I personally used and found VERY helpful when starting our feeding journey. Check that out here!
Typically I serve his food on a silicone, suction plate and this photo was taken before his bib was put on, haha! I have a full list of our favorite baby-led weaning plates, bowls, bibs, cups, etc. on my Amazon page, linked here.
TBH though, we often eat our Sunday pancakes standing at the kitchen island #reallife. We absolutely LOVE this toddler tower and Rhett is up there 24/7 – he loves to be in the action! If you’ve been looking for an affordable option, I highly recommend this one! (Amazon affiliate link)
serving suggestions for 4-ingredient pancakes
There are lots of ways you can serve these babies up! I love to add a variety of toppings to mine, such as:
- Peanut butter or almond butter (I especially love OffBeat Butters for this – they are so drizzly and have tons of delish flavors! My favorites are salted caramel, cinnamon bun, Aloha, and sweet classic peanut butter, and my code is wellnessforthewin to save! Click here to shop. #affiliate)
- Fresh berries – blueberries, strawberries, whatever we have!
- Nuts – chopped walnuts, pecans
- Pure maple syrup, of course
- I also love these hemp seeds and often sprinkle them on Rhett’s food for some healthy fats and extra plant protein! (affiliate link)
how to store leftover pancakes
You can store any leftovers in an airtight container in the refrigerator for 2 days. We will often have leftovers from breakfast Sunday morning and typically I’ll give him what’s left for lunch, ha! Super easy and he doesn’t complain because they’re so yummy. : )
I have not tried freezing these, but I imagine they would freeze just fine!
4-Ingredient Baby Pancakes
- 1 banana ripe, mashed
- 2 eggs
- 1/4 tsp cinnamon
- 1/3 cup blueberries fresh or frozen
- Mash ripe banana with a fork.
- Combine mashed banana, eggs, cinnamon and blueberries in a medium sized bowl. Use a fork or whisk to stir eggs and combine all ingredients well. It's okay if there are some lumps of banana.
- Lightly coat a nonstick griddle pan with avocado oil spray (or butter, ghee), and place over medium heat.
- Use a measuring cup to pour about 1/4 cup of batter onto the preheated griddle per pancake. Cook for a few minutes until ready to flip.
- Flip pancakes using a spatula and cook for an additional few minutes on the other side until golden brown. Remove from heat once they are ready.
- Reduce the heat to low/medium if needed, and add another spray of avocado oil before making another round of pancakes.
- I usually get about 8 little pancakes out of this. I will double it if Ethan and I are going to have some too (which we usually do!) and place any leftovers in an airtight container in the refrigerator.
I hope you and your little ones enjoy these super simple, 4-ingredient pancakes! Please be sure to tag me @wellnessforthewin if you give this recipe a try!