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2-Ingredient Banana Pancakes for Babies

These two-ingredient pancakes use mashed banana for sweetness and egg for structure. Make them small and thin, use gentle heat and check for a completely set centre; the short ingredient list does not guarantee even cooking.

6 months+Breakfast8 minEasy
2-Ingredient Banana Pancakes
  • Age Range6 months+
  • Prep 2 min · Cook 6 min
  • DifficultyEasy
  • Allergen InformationContains: Egg

Ingredients

Preparation

  1. Mash the ripe banana thoroughly until mostly smooth, then whisk in the egg.

  2. Heat a lightly oiled nonstick pan over low to medium-low heat. Spoon small, thin pancakes into the pan so the egg cooks evenly.

  3. Turn gently once the underside is set, and cook the other side until no wet egg mixture remains in the centre. Cool and cut into soft strips.

Serving by Age

Serve soft, fully cooked strips or small tender pieces suitable for your baby's grasp. Avoid gummy wet centres and over-browned hard edges. No added sugar or syrup is needed.

6 months+

Cut into strips.

9 months+

Offer whole mini pancake.

Food safety check

  • Cook the egg until it is fully set, with no runny or wet egg left (71°C / 160°F for egg dishes).

Contains egg. If egg is new to your baby, follow your healthcare professional's allergen-introduction guidance when relevant.

Storage

Best served fresh. Refrigerate cooked leftovers promptly, reheat until hot throughout, then cool before offering; discard anything left on baby's plate.

Related Guides

Frequently Asked Questions

How should I store 2-Ingredient Banana Pancakes?

Best served fresh. Refrigerate cooked leftovers promptly, reheat until hot throughout, then cool before offering; discard anything left on baby's plate.

Which allergens does 2-Ingredient Banana Pancakes contain?

It contains Egg. Check the labels of the products you use, and follow any allergy advice your baby has been given.

Sources & References

This guide is informed by current guidelines from leading health organizations:

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