Peanut Butter Baby Pancakes

small pancakes glazed in peanut butter cream and banana slices.

25 minutes

15 - Serving Size: 1 baby-size pancake



½ cup whole milk Greek yogurt

¼ cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon maple syrup

1 teaspoon baking powder

¼ cup peanut powder

½ cup whole wheat flour


Suggested age: 7+ months

By Kristina La Rue, RD, CSSD

  1. In a blender, add yogurt and milk and blend until smooth.
  2. Add eggs, vanilla, maple syrup, and baking powder to blender and pulse just until mixed.
  3. Add peanut powder and flour to blender and blend until fully incorporated, taking care not to overmix batter.
  4. Heat non-stick pan over medium-low heat; coat with butter or coconut oil.
  5. When butter starts to bubble, pour batter into pan. Flip when surface of pancake starts to form bubbles; cook until both sides are golden; remove from heat.
  6. To freeze pancakes, stack pancakes with wax paper in between layers and place in freezer safe bag.

NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit for more information.

Nutrients Per serving

Trans fat0g

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