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Picky Toddler Breakfast: Fluffy Banana Pancakes - Easy, Soft, and Kid-Approved

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings

Ingredients
  

  • 2 ripe bananas (the spottier, the better)
  • 1 large egg (or flax egg for egg-free)
  • 3/4 cup milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract (optional but lovely)
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • Pinch of salt
  • 1–2 teaspoons oil or melted butter for the pan

Method
 

  1. Mash the bananas: In a medium bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and add moisture.
  2. Whisk in wet ingredients: Add the egg, milk, and vanilla. Whisk until well combined and slightly frothy.
  3. Combine dry ingredients: On top of the wet mixture, add flour, baking powder, baking soda, cinnamon, and salt. Gently stir until just combined. Don’t overmix—streaks of flour are okay.
  4. Rest the batter: Let the batter sit for 3–5 minutes. This hydrates the flour and lets the leavening do its job for extra fluff.
  5. Preheat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The pan is ready when a drop of water sizzles.
  6. Portion small pancakes: Scoop 2–3 tablespoons of batter per pancake. Smaller pancakes cook evenly and are easier for toddlers to hold.
  7. Cook the first side: Cook 2–3 minutes, until bubbles form on top and the edges look set. Adjust heat as needed to prevent over-browning.
  8. Flip gently: Flip and cook another 1–2 minutes, until golden and cooked through. If they brown too fast, lower the heat slightly.
  9. Repeat and keep warm: Transfer finished pancakes to a plate or warm oven (200°F/95°C) while you cook the rest.
  10. Serve simply: Offer plain, with a thin smear of nut butter, a dollop of yogurt, or a few soft fruit slices. Syrup is optional—these are sweet enough for most kids.