Baby led weaning can feel overwhelming at first, but simple recipes make the process easier and less stressful. This baby friendly veggie pancake is one of my favorite meals to introduce to little ones. It is soft, easy to hold, packed with vegetables, and cooks in minutes. The texture is tender and perfect for new eaters, while the ingredients are simple and wholesome!
These veggie pancakes work well for breakfast, lunch, or snack time. They also store beautifully, making them great for meal prep during a busy week.
Benefits And Veggie Options
One of the best parts about this veggie pancake is how flexible it is. You can use almost any vegetables you already have on hand, which makes it easy to customize based on your baby’s preferences and what needs to be used up in the fridge. It is also a great way to introduce multiple vegetables at once, helping your baby explore new flavors and textures in a gentle and familiar format.
You can mix and match different vegetables to create your own combinations. I used steamed broccoli and carrots in this batch, which adds a nice blend of color, mild flavor, and nutrition. Broccoli provides fiber, vitamins, and antioxidants, while carrots bring natural sweetness and are rich in vitamin A. Other great options include finely chopped zucchini, diced bell pepper, chopped spinach, or shredded sweet potato. Harder vegetables work well when shredded or steamed first, while softer vegetables can be chopped and added directly to the batter.
Offering a variety of vegetables in pancake form can help babies become more comfortable with new foods and encourages them to self feed. The soft, easy to grasp texture makes this recipe perfect for little hands, and each bite delivers a nutritious mix of flavors. It is an easy and stress free way to make vegetables a regular part of your baby’s meals.
Serving Options
These veggie pancakes make a great base for a balanced baby led weaning meal. You can pair them with soft proteins, fruits, or additional vegetables to round out the plate. Since the pancakes are mild and easy to eat, they go well with almost anything you are already offering your baby.
In the photo, I served the pancakes with black bean patties and steamed carrots on the side. The black bean patties add a soft, nutritious source of plant based protein, while the steamed carrots keep the meal simple and colorful. This combination creates a nutrient rich plate that is easy for little hands to explore and self feed.
You can also serve these pancakes with yogurt, mashed avocado, soft berries, or steamed zucchini. If you want to keep things lighter, pair them with fruit or a small scoop of cottage cheese. The goal is to offer a variety of textures and nutrients while keeping everything soft and manageable for your baby. These pancakes are versatile, so you can mix and match sides based on what you already have prepared.
Tips for Success
If the batter feels too watery because of moisture from the vegetables, add a small spoon of flour to thicken it. For a softer pancake, add a tiny splash of water or use grated zucchini that is only lightly squeezed. If you want crispier edges for your own serving, feel free to cook them with a little extra oil and blot lightly before eating. Leftover pancakes store well in the refrigerator for up to three days or can be frozen for up to two months.
Savory Veggie Pancakes (Baby-Led Weaning Friendly)
Ingredients
- 2 eggs
- 1/2 cup water
- 1/4 cup all purpose flour
- 1/2 to 3/4 cup finely chopped vegetables
- Optional pinch of garlic powder or onion powder
- Vegetable ideas: broccoli, carrot, zucchini, green onion, bell pepper, spinach, sweet potato
Instructions
- Finely chop or shred your vegetables so they cook evenly. Harder vegetables like carrot or sweet potato work best when shredded. You can also steam them.
- Whisk the egg, flour, and water together in a bowl until the mixture is smooth. The batter should be slightly runny but still able to coat the vegetables. Add a splash of water if it feels too thick.
- Stir in the chopped vegetables until everything is evenly coated in the batter.
- Lightly oil a skillet and warm it over medium low heat. Scoop a small amount of batter into the pan and gently flatten it into a thin pancake. Cook for three to four minutes per side until lightly golden and cooked through.
- Allow the pancakes to cool completely before serving. Cut into strips or small squares for easier grasping during baby led weaning.
