Peanut Butter Yogurt Pancakes
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.
Servings 20 2-3" 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.