If you’re looking for an easy, healthy breakfast your little ones will actually eat, these carrot banana yogurt pancakes are a staple in our home. They’re soft, naturally sweetened, and made with simple ingredients you likely already have!
This recipe is adapted from my go-to yogurt pancake base that I use all the time. I love how versatile it is. I’ll switch up the mix-ins depending on what I have on hand, whether that’s fruit, grated veggies, or a sprinkle of cinnamon. This version with banana and carrot is one of our favorites because it’s lightly sweet, nutrient-dense, and perfect for babies and toddlers.
What makes these pancakes extra special is the full cup of yogurt. It adds healthy fats, keeps the texture soft and fluffy, and helps make them more filling. My toddler loves these so much that I always keep a batch stocked in the freezer for quick meals.
Why These Carrot Banana Yogurt Pancakes Are Great for Babies
These pancakes are designed with little ones in mind. They are:
- naturally sweetened with banana
- soft and easy to chew for babies
- made with simple, wholesome ingredients
- perfect for baby-led weaning
- great for toddlers and picky eaters
- freezer-friendly for easy meal prep
They’re also a great way to introduce vegetables like carrots in a subtle, approachable way.
A Flexible Yogurt Pancake Base Recipe
This recipe is one I use constantly as a base. It’s incredibly easy to adapt depending on what ingredients I have at home.
Sometimes I’ll swap the banana for applesauce, add grated zucchini instead of carrot, or mix in cinnamon or chia seeds for extra nutrition. It’s a simple way to keep meals interesting without needing a brand new recipe every time.
Because it uses one full cup of yogurt, these pancakes are rich in healthy fats and have a soft, moist texture that’s perfect for babies and toddlers.
Carrot Banana 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, for fluffier pancakes
- 1/2 mashed banana
- 1/4 cup finely grated carrot
Optional add-ins:
- applesauce
- cinnamon
- chia seeds
Instructions
- In a medium bowl, whisk together the yogurt and eggs until smooth.
- Add the flour and baking powder, mixing until well combined. The batter will be thick, which helps the pancakes stay soft and fluffy.
- Fold in the mashed banana and grated carrot.
- Heat a nonstick pan over low to medium heat and lightly grease if needed.
- Scoop small, baby-friendly circles of batter onto the pan.
- Cook for 2 to 3 minutes per side, until set and lightly golden.
- Let cool before serving. Cut into strips or small squares for easy grasping.
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