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When you want to make a stack of pancakes for your family on the weekend that your littlest eater can enjoy too, try these classic buttermilk pancakes. Made with whole wheat flour and no added sugar, they're perfect for baby led weaning, but also delicious and nutritious for the whole family!
There is no shortage of healthy pancake recipes for babies available on the internet (including on this site!), from sweet potato pancakes, to banana pancakes, to cottage cheese pancakes! But what about when your family just wants a recipe for regular pancakes that everyone can enjoy? This recipe for buttermilk pancakes is the answer. I created it when my babies were in the baby led weaning stage, so it's appropriate from 6 months on, and it's still my family's go-to recipe for a delicious stack of pancakes on Saturday mornings. Enjoy!
Jump to:
- Why You'll Love These Baby Pancakes
- What You'll Need
- How To Make Them
- Recipe Variations
- Storage and Reheating
- How To Serve Pancakes for Baby Led Weaning
- More Baby Friendly Pancake Recipes:
- Baby Led Weaning Friendly Buttermilk Pancakes
Why You'll Love These Baby Pancakes
These are the classic buttermilk pancakes you and your family love, made baby led weaning friendly with no added sugar - so you can make one breakfast that everyone can enjoy! They are easy to make with simple ingredients, and made a little more wholesome with whole wheat flour (but all-purpose works just fine too!).
Pancakes are great for baby led weaning because they keep wheat, a top allergen, in baby's diet and serve as a texturally appropriate vehicle for all kinds of nutritious spreads!
Read More: Why Allergen Exposure Is Important
What You'll Need
All you need are a few simple pantry and refrigerator staples:
- Whole wheat flour (I like white whole wheat). All purpose flour works, too.
- Baking powder and soda Since we're using acidic buttermilk, we need to reduce the baking powder a bit and add in a little soda.
- Ground flaxseed for a little extra healthy fat (and completely optional!)
- Buttermilk If you don't have any you can make a substitute easily by souring regular milk (more on that below!)
- Egg holds everything together.
- Vanilla For a little extra sweetness without sugar.
Equipment: A large and small bowl, whisk, griddle or large skillet, and spatula
How To Make Them
For the full detailed instructions, scroll to the recipe card at the bottom of the page.
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients in another bowl (I like to use a glass measuring cup).
- Pour the wet ingredients into the dry and whisk until just combined, trying not to over-mix.
- Pour the batter by 2 tablespoon onto a nonstick skillet or griddle heat to 350°F (medium-low). Cook until pancakes are golden on the bottom and bubbles appear on the surface, about 2-3 minutes.
- Flip pancakes and cook until done throughout, another 1-2 minutes.
Tips:
- Make sure not to over-mix the batter, or your pancakes will be tough. A few small lumps in the batter is normal.
- If your cooking surface is not nonstick, you'll probably need to adde a little butter or oil before adding the batter to prevent sticking. Make sure to add it just before the batter, after your surface is already hot.
Recipe Variations
- Buttermilk substitute: If you don't have buttermilk, you can make 'sour milk' by adding 1 ¼ teaspoon of white vinegar or lemon juice to a glass measuring cup. Then add milk to the 1 ¼ cup line. Give it a stir and let it rest for about 5 minutes to 'sour' before using. You can also try this with non-dairy milks, though it doesn't work quite as well.
- Butter: For richer pancakes, add 1 tablespoon melted butter with the wet ingredients.
- Flaxseed: The flaxseed is totally optional, so leave it out if you'd like!
- Mix-ins: For older kiddos and adults, feel free to mix chocolate chips, blueberries, or chopped strawberries into the batter. BLW babes can also handle frozen wild blueberries mixed in (make sure to thaw first).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Thaw pancakes in the refrigerator overnight or on the counter individually if you're in a hurry.
The easiest way to reheat pancakes is in the microwave on a microwave-safe plate for 15-30 seconds per pancake. You can also place them in the toaster or toaster oven/air fryer on the lowest setting until just heated through. Always check the temperature before serving to baby!
How To Serve Pancakes for Baby Led Weaning
To serve these pancakes to for 6-month-old baby led weaning babes, you can cut them into strips the width of your finger, or just offer them whole. I always prefer the strips. Spread with something nutritious, like peanut butter or Greek yogurt, for a little nutrient and flavor boost if you like!
Once baby has a pincer grasp around 9 months, you can cut pancakes into small pieces the size of your fingernail for utensil practice, or just continue to offer them in strips.
More Baby Friendly Pancake Recipes:
- Banana Oatmeal Pancakes for Baby Led Weaning
- Baby Cottage Cheese Oat Pancakes
- Sweet Potato Pancakes for Baby and Toddler
- Apple Oat Pancakes for Baby and Toddler
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Led Weaning Friendly Buttermilk Pancakes
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When you want to make a stack of pancakes for your family on the weekend that your littlest eater can enjoy too, try these classic buttermilk pancakes. Made with whole wheat flour and no added sugar, they're perfect for baby led weaning, but also delicious and nutritious for the whole family!
- Author: Kaleigh
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: about 10-12 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
UnitsScale
- 1 cup white whole wheat flour (you can also use all-purpose)
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp ground flaxseed (optional)
- 1 ¼ cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
Optional add-in:
- 1 tbsp melted butter
Instructions
- Heat a griddle or large nonstick skillet to 350°F (or medium-low heat).
- In a large bowl, whisk flour, baking powder, baking soda and flaxseed.
- In another bowl, whisk together buttermilk, egg and vanilla. If you're using melted butter, whisk it in with the wet ingredients.
- Pour the wet ingredients into the large bowl with the dry, and whisk until just combined, adding more buttermilk if needed to reach a thinner consistency. Try to avoid over-whisking.
- Pour batter by 2 tablespoon (I like to use a cookie scoop) onto griddle and cook until bubbles appear on the surface.
- Flip pancakes and cook until done in the center and the bottoms are golden, about 1-2 more minutes.
- Repeat with remaining batter.
- Let pancakes cool before serving to baby!
Notes
- If you are not using a nonstick griddle or skillet, add a little butter or oil before pouring the batter to ensure pancakes don't stick.
- Try not to over-mix the batter to avoid tough or flat pancakes. A few lumps are normal.
- To check if your pancakes are done on the bottom before flipping, gently lift just one edge with a spatula.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- If you don't have buttermilk, you can make a quick substitute: Add 1 ¼ teaspoon white vinegar or lemon juice to a glass measuring cup and add milk to the 1 ¼ cup line. Stir and let the milk rest for about 5 minutes to 'sour' before using.
More Breakfast
- Easy Baby French Toast (Perfect for Baby Led Weaning!)
- "Move It Along" Prune Yogurt for Constipation in Babies and Toddlers
- Baby and Toddler Carrot Apple Breakfast Cookies
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