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.