Introducing solids can feel overwhelming, but having a few go-to recipes makes the transition so much easier. These baby-led weaning yogurt pancakes are one of my favorite breakfasts to prep ahead for my little ones. They are incredibly soft, naturally nutrient-dense, and made with simple ingredients you likely already have at home. Using plain whole milk yogurt gives each pancake a boost of healthy fats and protein, helping keep babies full and satisfied!
Because they freeze beautifully, these pancakes are also a great make-ahead option for busy mornings. I often double the batch so I can store extras in the freezer and reheat them in just a few minutes.
Why These Pancakes Are Great for Babies (and Toddlers!)
These yogurt pancakes are designed with baby-led weaning in mind. They come out very soft, easy to chew, and gentle enough for babies who are just learning how to pick up and grasp food. The yogurt adds richness without any added sugar, and oat flour keeps the texture tender and moist.
The combination of eggs, whole milk yogurt, and oats creates a balanced breakfast full of healthy fats, protein, and whole grains. They’re flavorful but mild enough for new eaters, and they pair well with fruit, nut-free seed butters, or a little mashed banana on top.
Freezer-Friendly Meal Prep Tips
These pancakes are one of the easiest breakfasts to prep ahead. Once cooled, place them in a single layer on a baking sheet and freeze for 20 to 30 minutes. Then transfer them to an airtight container or freezer bag. They can be reheated on the stovetop, in a toaster on low heat, or in the microwave for a few seconds until warm.
Having a stash in the freezer makes mornings smoother and ensures your baby always has a nutrient-rich breakfast ready to go.
Baby-Led Weaning Yogurt Pancakes
Ingredients
- 1 cup plain whole milk yogurt
- 2 large eggs
- 1 cup all-purpose flour or oat flour
- 1/2 teaspoon baking powder optional, to make it fluffier
- Optional: mashed banana applesauce, cinnamon, or chia seeds
Instructions
- In a medium bowl, whisk together the yogurt and egg until smooth.
- Add the oat flour and baking powder, stirring until the batter is well combined. The mixture will be thick, which helps the pancakes stay soft and fluffy.
- Heat a nonstick pan over low to medium heat. Lightly grease if needed.
- Scoop small, baby-friendly circles of batter onto the pan. Cook for 2 to 3 minutes per side, until the pancakes are set and lightly golden.
- Let cool, then cut into slices or squares for baby to grasp.
