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.
![](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-pancakes-served-in-wooden-toddler-bowl.jpg?resize=720%2C405&ssl=1)
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Ingredients
![Ingredients for mini pancakes in ramekins on white marble background.](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-Pancakes-Ingredients.jpg?resize=720%2C405&ssl=1)
- 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
![](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-Pancakes-Step-1-add-wet-ingredients.jpg?resize=720%2C405&ssl=1)
Step 1. Add the egg, Greek yogurt, vanilla, optional maple syrup and lemon juice. Stir together.
![Step 2 for mini pancakes. Adding dry ingredients to wet ingredients and stir to combine.](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-Pancakes-Step-2-add-dry-ingredients-and-stir-1.jpg?resize=720%2C405&ssl=1)
Step 2. Add the flour, baking powder and baking soda and stir to combine.
![Step 3 of mini pancakes, add oil to pan and let melt, then add batter.](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-Pancakes-Step-3-add-batter-to-frying-pan-with-melted-oil.jpg?resize=720%2C405&ssl=1)
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.
![Step 4 of mini pancakes, cook on frying pan until golden brown](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-Pancakes-Step-4-cook-on-each-side-until-golden-brown.jpg?resize=720%2C405&ssl=1)
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.
Top tip
How to get the perfect shape for mini pancakes?! I recommend either using a small, round metal or silicone ring to get the perfect pancake! You could also pour the batter into a ziplock bag, cut a whole in the corner, and squeeze the batter out forming a circle in the pan. Another option is using an ice cream scoop.
FAQ
Once babies start to show signs of readiness for solids, they can have pancakes. Just a note to avoid serving the pancakes with honey for babies under one year of age. You could also omit the maple syrup until around the age of 2 and could use banana to sweeten the pancakes instead. For more information on safe serving sizes, you can check out this great post by Solid Starts here.
Recipe
![Image of mini pancake served in wooden toddler bowl with strawberries](https://i0.wp.com/thetoddlerkitchen.com/wp-content/uploads/2024/05/Mini-pancakes-served-in-wooden-toddler-bowl.jpg?fit=356%2C200&ssl=1)
Mini Pancakes (Perfect for Baby-led Weaning and Toddlers!)
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
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