If you are looking for an easy, protein-packed breakfast that both babies and toddlers love, these peanut butter yogurt pancakes are a great option. They are soft, fluffy, and naturally simple, making them perfect for baby-led weaning or quick toddler breakfasts!
I love recipes that use ingredients I almost always have in the fridge, and this one checks all the boxes. Yogurt keeps the pancakes tender, peanut butter adds healthy fats and protein, and the simple batter comes together in just minutes.
These pancakes are also incredibly versatile. You can keep them plain or add mashed banana, applesauce, cinnamon, or chia seeds for extra flavor and nutrition.
They are great for little hands, easy to cut into strips, and soft enough for babies who are still learning to chew.
Why You’ll Love These Pancakes
These peanut butter yogurt pancakes are one of my favorite quick breakfasts because they are:
• Soft and fluffy for babies and toddlers
• Made with simple pantry ingredients
• Naturally high in protein and healthy fats
• Perfect for baby-led weaning
• Freezer-friendly for busy mornings
They are also a great way to introduce peanut butter safely if your baby has already been cleared for peanut exposure.
Optional Flavor Variations
You can easily customize these pancakes depending on what you have on hand.
- Banana Peanut Butter Pancakes
– Add 2 to 3 tablespoons mashed banana for natural sweetness. - Apple Cinnamon Pancakes
– Mix in applesauce and a sprinkle of cinnamon. - Protein Boost
– Add chia seeds or ground flaxseed for extra nutrition.
Storage and Reheating
- These pancakes store really well, which makes them perfect for meal prep.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. They will keep for up to 2 months.
- To reheat, warm in a skillet, toaster oven, or microwave until soft and heated through.
Peanut Butter Yogurt Pancakes
Ingredients
- 1 cup plain whole milk yogurt
- 2 large eggs
- 1 cup all-purpose flour or oat flour
- 2 tablespoons peanut butter
- 1/2 teaspoon baking powder optional, for extra fluffiness
Optional Add-Ins:
- mashed banana
- applesauce
- cinnamon
- chia seeds
Instructions
- In a medium bowl, whisk together the yogurt, eggs, and peanut butter until smooth.
- Add the flour and baking powder, stirring until the batter is fully 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 about 2 to 3 minutes per side, until the pancakes are set and lightly golden.
- Allow the pancakes to cool before serving. For babies, cut them into strips or small squares that are easy to grasp.
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