This post may contain affiliate links. Please see our disclosure policy for more details.

Made in a blender with just 3 ingredients, these fluffy and moist banana oat pancakes are especially perfect for babies and toddlers.

a stack of pancakes with berries in the background.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Banana Oat Pancakes

There are so many things you can make with eggs and banana, like these miracle baby cookies. While I’ve also made many batches of 2 ingredient pancakes with just banana and eggs, only my youngest enjoys them.

The rest of us prefer these firmer baby pancakes with oats. I also like to add ricotta and hemp seeds for a boost of protein and healthy fats, but these are totally up to you!

We actually alternate between these oat pancakes and the fluffiest 3 ingredient pancakes with self-rising flour.

And if your baby has an egg allergy, try these eggless pancakes! They are so incredibly light, fluffy, and versatile.

Reasons to love these Healthy Pancakes

  • SO easy to to make – 3 ingredients are all you need! Just blend it up, cook, and serve. Perfect for busy mornings.
  • Naturally sweet – there is no added sugar, which you want to try to hold off on until 2 years of age. The bananas add just the right amount of sweetness to each bite.
  • The soft texture is especially perfect for babies. Serve as a finger food along with some fruits and various topping, if desired. We love drizzling some peanut butter on top.
  • Versatile – you can add additional ingredients depending on your mood and season. Add some yogurt or ricotta cheese to make it more filling, grated fruits or vegetables, like apples or carrots. Yum!


All the ingredients to make banana oat pancakes laid out on a white background.

Overripe Bananas – adds the perfect amount of sweetness. If you don’t like bananas, do try with pumpkin puree, butternut squash, or sweet potatoes!

Eggs – I highly recommend using room temperature eggs as you’ll end up with fluffier pancakes. Eggs are also recommended as one of the best first foods for babies according to the USDA dietary guidelines. Here are all the different ways to serve eggs to babies.

Oats – Rolled oats will work best, but you can also use quick oats. Steel cut oats will NOT work. But do try cooking these slightly chewy oats using any of these cooking methods as a great flavor and texture exposure for your baby.


all the ingredients for the banana protein pancakes laid out on a white background

You can keep the recipe to just 3 ingredients or add any of these options for added nutrition, variety, and fun!

  • Ricotta – It adds richness and creaminess and helps make these pancakes fluffy. It’s also one of the best cheeses for babies. You can also use Greek yogurt.
  • Cinnamon – Don’t be afraid to add herbs and spices to your baby’s food!
  • Seeds – hemp seeds, ground flaxseeds, or chia seeds
  • Grated carrots – a delicious way to get extra veggies in. You should totally try these carrot pancakes too!
  • Grated apples
  • Finely chopped fruits – like strawberries
  • Chocolate chips – for older kids

Step-by-Step Instructions

A four image collage of how to make pancakes.
  1. Add all the ingredients (minus hemp seeds if using) into a food processor or blender.
  2. Blend until smooth. Stir in hemp seeds. Let the batter sit for 5 minutes in the blender while you heat your pan.
  3. Add oil or unsalted butter to a pancake griddle or large non-stick pan and place over medium heat. If you have an electric griddle, warm to 300 degrees Fahrenheit. Drop about 1 tablespoon of the pancake batter (or more for larger pancakes) into the pan.
  4. Cook for 2-3 minutes, until the edges look set. Flip pancakes and cook for an additional 1-2 minutes until golden brown.

Tips for Success

one baby pancake placed on top of a child's palm
  • After blending, allow the pancake mixture to sit for at least 5 minutes to help firm up and make it easier to drop into the pan.
  • Keep the pancakes small size. I suggest adding 1-2 tablespoons of batter for each pancake. They will cook faster and be easier to flip.
  • You can make them bigger but will need to adjust cooking time. Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle.
  • Wipe down the pan in between each batch.

Serving Suggestions

Three banana oat pancakes with yogurt and berries on baby's plate.

These mini three-ingredient pancakes are the perfect size for small hands. You can serve as strips or whole to give them opportunities to practice taking bites.

Here’s how to modify the food size and texture of finger foods depending on your baby’s age.

While delicious on their own, these banana oat pancakes are the perfect vehicle for all kinds of toppings:

Easy Breakfast Ideas for babies

Storage suggestions

Transfer to an airtight container and keep in the refrigerator for 3-4 days. Reheat in the microwave (30 seconds at a time) or in the skillet until warmed through.

And here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

More Pancakes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 35 votes

3 Ingredient Banana Oat Pancakes

Made in a blender with simple ingredients, these banana pancakes for babies and toddlers make for a delicious and filling snack or meal. Fluffy and moist, if you are looking for a baby led weaning pancakes recipe, this is it!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 pancakes
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • 2 medium bananas (240g peeled or 1 cup mashed)
  • 2 medium eggs
  • 1 cup (100g) rolled oats

Optional (can choose 1 or all 3)

  • 1/2 cup (120g) whole fat ricotta
  • 1 teaspoon cinnamon
  • 1 tablespoon hemp seeds


  • Add all the ingredients (minus hemp seeds if using) into the food processor or blender in the order listed. Blend until smooth. Stir in hemp seeds. Let the batter sit for 5 minutes in the blender while you heat your pan.
  • Add oil/butter to a griddle or large nonstick pan and place over medium heat. Drop 1-2 spoonfuls of pancake batter into the pan. Cook for about 1-2 minutes or until golden brown and tiny bubbles appear around the edges. You can gently lift a corner and peek. Using a thin spatula flip and cook 1-2 minutes more (see note).


  • I’ve included my favorite add-ins (I like to add all 3) but feel free to add other options, like grated carrots and finely chopped fruits.
  • Refrigerate for 3-4 days or freeze for up to 3 months.


Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Trans Fat: 1g | Sodium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Calcium: 22mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 35 votes (24 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Such a huge hit with my 10 month old. I can feel confident he’s eating yummy healthy food whenever I feed him this (and honestly any of min’s recipes!)