These healthy blueberry pancakes for baby are naturally sweetened with fruit and contain just 4 simple ingredients. They're quick and easy to whip up for baby led weaning, babies in the finger food stage, and toddlers.

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Banana Blueberry Pancakes
Pancakes are among my favorite first foods for babies and toddlers - they're the perfect texture for little hands to grasp and bring to their mouths, and the texture is just right for new eaters. If your house is anything like mine, these banana blueberry pancakes will quickly become a favorite. They are incredibly easy to make with just 4 ingredients, have no added sugar, and are a delicious, nutritious breakfast treat that your little ones will gobble up in no time!
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Ingredients
- Medium ripe banana - the browner the better, since it will be sweeter! It should measure out to about ½ cup after mashing.
- Flour - I use whole wheat flour for more nutrients, but all purpose or your favorite GF flour blend will work, too.
- Egg - Helps hold everything together, provides a little lift, and a little protein power
- Blueberries - In season berries will taste best. Otherwise, frozen wild blueberries (the tiny ones) that have been thawed and drained will work.
- Butter or oil for the skillet
Helpful Equipment: A large nonstick or cast iron skillet, turner spatula, 2-tbsp cookie scoop
Step By Step Instructions
For the detailed printable recipe, scroll to the recipe card at the bottom of the page.
- Mash the banana well, getting it as smooth as possible.
- Add the egg and mix well.
- Stir in the flour, being careful not to over-mix.
- Stir in the blueberries.
- Scoop the batter by 2 tablespoon onto a skillet preheated to medium heat and lightly greased with butter or oil. Cook until the edges start to dry, about 2-3 minutes.
- Flip pancakes and cook until done throughout, an additional 2 minutes or so.
Tips and Recipes Variations
- Medium bananas can vary in size, so you'll want to measure after mashing. You need about ½ cup.
- Avoid over-mixing once you add the flour to avoid tough pancakes.
- To make these pancakes gluten-free, you can sub in your favorite cup-for-cup GF flour blend.
- Use this recipe as a starting point and make it your own! Feel free to add vanilla or almond extract, cinnamon, lemon zest, or swap in raspberries or strawberries for the blueberries.
Storage and Reheating
Store leftovers in the refrigerator in an airtight container for up to 5 days. Pancakes can also be frozen for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30 minutes before reheating.
To reheat, simply microwave on a microwave-safe dish for 15-30 second each. Be sure to test the temperature before serving to little ones! You can also reheat in a skillet over low heat, or pop in the air fryer or toaster oven on the lowest setting until heated through.
How To Serve Blueberry PancakesTo Babies 6 Months and Up
For baby led weaning babies 6 months and up and finger food babies with a palmar grasp, serve pancakes whole or cut into strips the width of your finger. Bigger pieces are easier for babies to pick up at this stage. You don't need to worry about cutting the blueberries since they will get squishy as they are cooked - but feel free to halve them before adding to the batter if it makes you nervous to have them whole.
For babies with a pincer grasp or toddlers, you can continue to offer as above to encourage taking small bites, or cut into small bite-size pieces about the size of your fingernail for dexterity practice or to practice with utensils.
More Baby Friendly Pancake Recipes
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Baby Blueberry Pancakes
These healthy blueberry pancakes for baby are naturally sweetened with fruit and contain just 4 simple ingredients. They're quick and easy to whip up for baby led weaning, babies in the finger food stage, and toddlers.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 mini pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 medium very ripe banana (about ½ cup mashed)
- 1 large egg
- ⅓ cup whole wheat flour (or all purpose flour)
- ⅓ cup blueberries
- butter or oil for the skillet, as needed
Instructions
- Heat a large nonstick or well seasoned cast iron skillet over medium to medium low heat.
- Mash the banana well, trying to get as many lumps out as possible. You should get about ½ cup.
- Add the egg and mix well.
- Stir in the flour until the streaks just disappear.
- Gently fold in the blueberries, careful not to over-mix.
- Melt a small amount of butter or oil in the skillet.
- Scoop the batter by 2 tablespoon (I use a cookie scoop) into the skillet. Cook pancakes until edges start to dry, about 2-3 minutes.
- Flip and continue cooking until pancakes are cooked through, about 2 more minutes.
- Cool pancakes before serving to baby.
Notes
- You want really ripe (brown) bananas since they will be sweeter.
- For gluten-free, use your favorite cup-for-cup GF flour.
- You want in season blueberries for the best flavor. Otherwise, you can use frozen wild blueberries (the tiny ones) that are thawed and drained.
- Keep the heat on the lower side since these pancakes take a little bit longer than regular pancakes.
- Use this recipe as a starting point and make it your own! You can add vanilla or almond extract, cinnamon, lemon zest, or swap the blueberries for raspberries or strawberries.
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