Looking for the perfect fluffy pancake recipe made with baby cereal?
You’re in the right place.
I started making these pancakes when my little ones were just starting solids, right around the same time I was testing out what would eventually become my MVP recipes – like my 3-Ingredient Banana Pancakes and Spinach Pancakes for Baby. If you’ve tried those, you already know I don’t mess around when it comes to baby pancakes.
But this one? It took a little trial and error to nail. No whole wheat flour? Too mushy. Skip the cinnamon? Way too bland. I almost threw in the towel, but I’m not one to quit (some might say I’m a little stubborn 😉). A bit of sweet potato puree ended up being the magic ingredient—it added flavor, natural sweetness, and a boost of nutrients.
The final result? Light, fluffy, and perfectly moist pancakes that are baby-approved, toddler-friendly, and 100% worth the freezer stash.
I love serving these with a side of plain yogurt and mashed raspberries for dipping – messy, yes, but so fun for little hands learning to self-feed. You can also round out the meal with quartered strawberries, sliced avocado, or chopped hardboiled egg.
#MyMomHack: Make a double batch and freeze the extras! Once the pancakes are cool, pop them into a freezer-safe bag or container. When you need a quick meal or snack, just grab a few and reheat in the microwave for 20–30 seconds or in the toaster for a few minutes. Breakfast in seconds = mom win. 🙌