Introduction

These oat banana pancakes are a simple, wholesome recipe perfect for introducing babies to solid foods. Naturally sweetened with banana and packed with nutritious oats, they make a delicious and healthy breakfast option for little ones.

A white plate filled with a layered stack of about twenty small, round pancakes, each showing a golden brown to darker toasted color with slightly uneven edges and a soft, porous texture. The plate is held by a woman's hand from below, resting against a white marbled surface. To the upper left, two small white bowls appear: one filled with fresh, plump blueberries, dark blue to almost black in color, and the other containing a swirl of light brown peanut butter with a creamy, slightly chunky texture. A patterned grey and white cloth is seen on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe banana
½ cup oats
2 eggs
2 tbsp water
Coconut oil for cooking
1 tsp chia seeds, flax seeds, or hemp seeds
Pinch of cinnamon

Instructions

Step 1: Combine the banana, oats, eggs, water, seeds, and cinnamon in a blender and blend until smooth.
Step 2: Heat a medium skillet over high heat and add a teaspoon of coconut oil. Once hot, reduce the heat to medium.
Step 3: Use a tablespoon to portion out the batter into four pancakes across the skillet. Cook for about 3 minutes until the edges are golden and firm.
Step 4: Flip the pancakes carefully—they should flip easily—and cook for another 2 minutes on the other side.
Step 5: Serve warm with nut butter, fruit, yogurt, or enjoy them plain.

Tips & Variations

Swap the water for breast milk or formula to add extra creaminess and nutrients.
Add a small handful of fresh or frozen berries to the batter for a fruity twist.
If your baby isn’t ready for seeds, omit them or replace with a teaspoon of finely ground oats.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet or microwave before serving. These pancakes also freeze well; separate with parchment paper and freeze for up to 1 month.

How to Serve

A white plate filled with about fifteen small pancakes stacked unevenly, showing their golden brown tops and lighter edges in various shades from light tan to dark brown, creating a textured and warm appearance; the pancakes are arranged to fill the plate fully with some overlapping, held by two hands on each side of the plate, set against a white marbled surface with a hint of a patterned cloth in the top right corner, creating a cozy and simple breakfast scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats or quick oats?

Both rolled and quick oats work well for this recipe, but avoid steel-cut oats as they won’t blend smoothly.

Are these pancakes suitable for babies under one year?

Yes, these pancakes are designed for babies starting solids from around 6 months, but always check with your pediatrician before introducing new foods.

Oat Banana Pancakes for Baby Recipe

Print Recipe

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4.4 from 73 reviews

These Oat Banana Pancakes are a simple, nutritious, and baby-friendly breakfast option made with wholesome ingredients like ripe banana, oats, eggs, and a touch of cinnamon. Easy to prepare and cooked on the stovetop with coconut oil, they make a perfect soft and naturally sweet pancake suitable for babies and toddlers.

Author: Lila
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 ripe banana
½ cup oats
2 eggs
2 tbsp water
1 tsp chia seeds, flax seeds, or hemp seeds
Pinch of cinnamon

For Cooking

Coconut oil for cooking (about 1 tsp)

Instructions

Prepare the batter: Combine the banana, oats, eggs, water, seeds, and cinnamon in a blender or food processor. Blend until the mixture is smooth and well combined.
Heat the skillet: Place a medium skillet on high heat and add about a teaspoon of coconut oil. Allow the oil to heat up, then reduce the heat to medium to prevent burning.
Cook the pancakes: Spoon about one tablespoon of batter per pancake onto the skillet, forming four pancakes across the surface. Cook for around 3 minutes until the sides turn golden and the pancakes firm up enough to flip easily.
Flip and finish cooking: Carefully flip each pancake using a spatula. Cook for an additional 2 minutes on the other side until golden and cooked through.
Serve: Serve warm, either plain or accompanied by nut butter, fresh fruit, or yogurt as desired.

Notes

Ensure the bananas are very ripe for natural sweetness and easier blending.
Oats can be quick oats or rolled oats; if using whole oats, blend them first to a finer texture before combining.
You can substitute water with milk (dairy or plant-based) for a creamier batter.
These pancakes are soft and perfect for babies learning to eat solids, but adults can enjoy them too.
Use coconut oil or any mild oil suitable for cooking pancakes to prevent sticking and add a subtle flavor.
Adjust the amount of water to get batter consistency suitable for pouring but not too runny.

Keywords: baby pancakes, oat banana pancakes, healthy baby food, gluten free pancakes, baby breakfast, simple baby recipes