Healthy Homemade Blueberry Pancakes for Baby

Introducing solid foods to your little one can feel like navigating uncharted territory, especially during those busy morning hours when you’re juggling bottles, diapers, and everything in between. As parents, we want to make sure our babies get nutritious first foods, but we also need something that’s quick and manageable to prepare while running on minimal sleep.

That’s where these baby-friendly blueberry pancakes come in – they’re perfectly sized for tiny hands, made with wholesome ingredients, and can be made ahead and frozen for those especially hectic mornings. Plus, they’re so good that the whole family will enjoy them too.

What Kind of Blueberries Should I Use?

For baby’s pancakes, you can use either fresh or frozen blueberries – both options work great in this recipe. Fresh blueberries should be firm and deep blue-purple in color, without any signs of mushiness or mold. If you’re going with frozen berries, they’re actually a great choice since they’re typically frozen at peak ripeness and are often more affordable. When choosing blueberries for your little one, try to opt for organic if possible, since conventional blueberries can carry pesticide residues. Just remember to cut larger berries in half or quarters to prevent choking hazards for your baby.

Options for Substitutions

Making these baby-friendly pancakes is easy, and you’ve got several swap options if needed:

• Egg: For an egg-free version, you can use 1/2 mashed banana or 3 tablespoons of unsweetened applesauce. These will help bind the pancakes while keeping them baby-safe.
• Milk: Feel free to use any milk suitable for your baby – formula, breast milk, or plant-based options like unsweetened oat milk or almond milk all work well.
• Plain flour: You can swap in whole wheat flour for added nutrition, though you might need to add an extra splash of milk as it absorbs more liquid. Oat flour is another good option for babies.
• Blueberries: While fresh blueberries are great, you can use thawed frozen ones too. Other soft fruits like mashed strawberries, raspberries, or diced peaches work well – just make sure they’re cut into baby-safe sizes.
• Baking powder: This is necessary for the pancakes to rise properly, so I wouldn’t skip or substitute this ingredient.

Watch Out for These Mistakes While Cooking

When making baby’s first pancakes, the most common mistake is creating a batter that’s too thick – aim for a consistency that’s similar to heavy cream, adding milk gradually until you reach the right texture.

Temperature control is crucial – cooking pancakes on too high heat can burn the outside while leaving the inside raw, so keep your pan at medium heat and look for small bubbles forming on the surface before flipping.

For the blueberries, avoid using frozen ones without thawing and drying them first, as excess moisture can make the pancakes soggy – also, gently press the berries into the batter once it’s in the pan rather than mixing them in, which can turn your batter purple and potentially create bitter spots.

Remember to make these pancakes smaller than adult versions (about 2-3 inches across) to make them easier for little hands to manage, and always test the temperature before serving to your baby.

What to Serve With Baby’s Blueberry Pancakes?

When making pancakes for your little one, keeping the sides simple and nutritious is the way to go! A dollop of plain Greek yogurt makes a great dipping sauce that adds protein and helps cool down hot pancakes quickly. You can serve these pancakes with some sliced banana or soft pear pieces on the side for extra fruit variety. If your baby is old enough for maple syrup, just a tiny drizzle will do – though these pancakes are naturally sweet from the blueberries and don’t need much extra sweetness. Remember to cut the pancakes into small, manageable pieces that are the right size for your baby’s age and eating abilities.

Storage Instructions

Keep Fresh: These baby-friendly pancakes stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between each pancake to prevent them from sticking together – this makes it super easy to grab just one or two when needed!

Freeze: These pancakes are perfect for batch cooking! Once cooled, lay them flat on a baking sheet and freeze until solid (about 1-2 hours), then transfer to a freezer bag. They’ll keep well for up to 2 months – perfect for those busy mornings when you need a quick breakfast for your little one.

Thaw & Serve: When you’re ready to serve, just pop a frozen pancake in the microwave for 20-30 seconds or let it thaw in the fridge overnight. For babies, make sure the pancake is room temperature before serving. You can cut them into small, manageable pieces that are perfect for little hands.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 7-10 g
• Fat: 7-9 g
• Carbohydrates: 40-50 g

Ingredients

• 1 large egg
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 small handful fresh blueberries

Step 1: Prepare the Batter Ingredients

• 1 large egg
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup milk

Crack the egg into a bowl and whisk until frothy.

In a separate bowl, sift the flour and add the baking powder.

Pour the whisked egg into the flour mixture, then gradually add the milk, whisking constantly to create a smooth batter with no lumps.

Step 2: Add Blueberries to the Pancake Batter

• 1 small handful fresh blueberries
• batter from Step 1

Squish the fresh blueberries gently between your fingers and add them to the batter.

Stir everything together until the blueberries are evenly distributed.

I like slightly crushing the berries—it helps release their juices into every bite.

Step 3: Cook the Blueberry Pancakes

• blueberry batter from Step 2

Heat a small amount of neutral oil in a nonstick saucepan or skillet over high heat.

Once the oil is hot, reduce the temperature to medium.

Scoop about half a ladle of batter for each pancake into the pan.

When the edges start to brown and bubbles form on the surface, use a spatula to carefully flip the pancakes.

They usually take 40 seconds to 1 minute per side.

Repeat until all the batter is used.

Stack the cooked pancakes as you go to keep them warm.