There’s something so sweet about watching your baby enjoy a homemade breakfast. These raspberry banana pancakes are soft, fluffy, and naturally sweetened — perfect for little hands and growing appetites. Made with simple pantry ingredients, they’re a great way to introduce new flavors while keeping things wholesome and easy!
Why You’ll Love These Pancakes
- Naturally sweet – mashed banana and raspberries give these pancakes plenty of flavor without added sugar.
- Simple ingredients – everything is likely already in your kitchen.
- Freezer-friendly – make a batch, freeze, and reheat for quick breakfasts.
- Baby and toddler approved – soft texture makes them easy to pick up and chew.
Tips for Success
- Use ripe bananas for the best natural sweetness.
- Mash raspberries well so there aren’t big chunks for younger babies.
- Adjust the size of pancakes depending on your child’s age and ability to pick up pieces.
- These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
How to Offer Pancakes by Age
6 months
- Serve as entire pancakes or long strips (about 2 fingers wide)
- This makes it easier for babies who use a palmar grasp (whole hand) to hold and gnaw on pieces safely.
- Make sure the pancakes are soft and easy to squish between your fingers.
9 months
- Once your baby develops their pincer grasp (picking up food with thumb and forefinger), cut pancakes into small bite-sized pieces.
- This encourages self-feeding and fine motor skill development.
- Stay close while they eat to ensure safe chewing and swallowing.
12 months and up
- This also helps them practice more mature eating skills and independence.
- You can go back to offering larger pieces or whole pancakes.
- At this age, toddlers are better at taking bites and chewing.
Raspberry Banana Pancakes (Baby-Friendly)
There’s something so sweet about watching your baby enjoy a homemade breakfast. These raspberry banana pancakes are soft, fluffy, and naturally sweetened — perfect for little hands and growing appetites. Made with simple pantry ingredients, they’re a great way to introduce new flavors while keeping things wholesome and easy.
Servings: 16 3″ pancakes
Ingredients
- 1 ripe banana mashed
- 1 egg
- 1 cup milk any type
- 2 tablespoons unsalted butter melted
- 1 ½ cups all-purpose flour
- ⅓ cup raspberries mashed
- 1 teaspoon baking powder optional (i add if for my toddlers batch)
Instructions
- In a large bowl, whisk together the mashed banana, egg, milk, and melted butter until smooth.
- Add the flour and stir until just combined — don’t overmix.
- Gently fold in the mashed raspberries.
- Heat a nonstick skillet over medium heat and lightly grease it if needed.
- Pour small amounts of batter onto the skillet (about 2–3 tablespoons for baby-size pancakes).
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes, until golden and cooked through.
- Let cool slightly before serving to your baby.
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