Mini Pancakes (perfect for baby-led weaning and toddlers!)

Mini pancakes are such a fun baby and kid friendly breakfast. These simple and nutritious pancakes are full of protein and you can get super creative with flavours and toppings.

Ingredients

• Greek yogurt
• egg
• vanilla
• lemon juice
• maple syrup (optional)
• flour of choice
• baking powder
• baking soda
• cinnamon
• coconut oil (or any oil to grease pan)

See recipe card for quantities.

Instructions

Step 1. Add the egg, Greek yogurt, vanilla, optional maple syrup and lemon juice. Stir together.

Step 2. Add the flour, baking powder and baking soda and stir to combine.

3. Heat a medium sized non-stick pan on medium-low heat. Add 1 tablespoon oil to coat pan. Spoon out 1 heaping tablespoon of batter onto the pan.

4. Cook on each side for about 2-3 minutes, or until golden brown.

Hint: If the pan starts to smoke at any point, the temperature is too hot! Reduce to a lower temperature. I also recommend wiping the pan down between batches.

Substitutions

• Dairy-free – instead of Greek yogurt, you could use a plant-based yogurt such as coconut or almond based.
• Gluten-free – you could swap the regular flour for a gluten free flour.

Variations

• Peanut butter – add 1 tablespoon smooth peanut butter to the batter
• Other fruit – chop up other fruit such as strawberries or blueberries and add into the batter
• Coconut – add 1 tablespoon unsweetened shredded coconut
• Lemon zest – zest 2 teaspoon of fresh lemon and mix into batter

Toppings for mini pancakes

• Fruit – you could add chopped up or mashed banana on top, strawberries, raspberries or any other berries of choice
• Boost the protein further by topping the pancakes with some Greek yogurt
• Spread some strawberry chia jam on top of the pancakes for a fiber and berry boost!

Equipment

Large non-stick pan or a griddle

Storage

These pancakes can be stored in an air-tight container in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing the pancakes, let them cool completely first before putting them in the freezer.

FAQ

Recipe

Mini Pancakes (Perfect for Baby-led Weaning and Toddlers!)

These fluffy on the inside, crispy on the outside mini pancakes are the perfect breakfast or snack option for kids (and adults!).

No ratings yet

Print Pin

Course: Breakfast, Snack

Cuisine: American

Keyword: pancakes

Prep Time: 5 minutes minutes

Total Time: 12 minutes minutes

Servings: 4

Author: Ali Ellis, MSc., RD

Cook ModePrevent your screen from going dark

Equipment

• 1 Non-stick frying pan or electric griddle

Ingredients

• ▢ ¼ cup Greek yogurt plain or vanilla
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon lemon juice
• ▢ 2 teaspoon maple syrup optional
• ▢ ½ cup all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 1 tablespoon oil to grease pan (coconut, olive, canola)

Instructions

• Add the egg, Greek yogurt, vanilla, optional maple syrup and lemon juice. Stir together.
• Add the dry ingredients. Stir to combine.
• Heat a frying pan or griddle on medium heat. Add the cooking oil. Once oil is melted. Scoop out 1 tablespoon of batter onto pan.
• Cook pancakes 2-3 minutes per side, or until golden brown on each side.

Notes

This is a perfect base recipe for pancakes and then feel free to get creative with different flavours and toppings. You could add smooth peanut butter or smooth almond butter into the batter, or try adding in some unsweetened shredded coconut or lemon zest. For toppings, you could add a little bit of maple syrup, some berries (fresh or frozen), or a dollop of Greek yogurt!

Related

Looking for other recipes like this? Try these: