Pancakes are one of my daughters’ absolute meals. 

The great thing about them is that you can serve them for breakfast, lunch or dinner! 

I always have the ingredients in the cupboard, so I can cook them last-minute and they can be served with so many different things.  All you need is flour, eggs, milk and baking powder.

My girls like their pancakes served with fruit. These fluffy American-style pancakes go best with grapes, strawberries and raspberries, but of course it’s completely up to you how you serve them!

This toddler and baby-led weaning pancake recipe has been adapted from a recipe by Nigella Lawson. I’ve made some minor changes, such as removing the sugar and salt, as when I’m cooking for the kids I tend to cut out these additions.

I find they get plenty of sugar and salt from other sources without me adding to it in my cooking. 

The pancakes taste just as good without the sugar and salt anyway!

This isn’t necessarily a healthy meal, as we cook it in lots of butter and the girls love to eat it with maple syrup. However it’s enjoyed by everyone plus it fills them up very nicely!

Looking for more meal ideas? Check out these toddler dinner ideas.

Baby-led weaning pancake recipe

This recipe is also great for baby-led weaning! Just cut the pancakes into manageable strips that your baby can pick up and chew on.

I recommend serving it plain and simple without any maple syrup – as you will probably want to limit the amount of sugar they get.

You could add a little pureed fruit – whatever their favourite fruit is such as mango or berries – as a topping to add a little colour to the plate.

Fluffy toddler pancakes recipe

This recipe serves four – so you can feed the adults too.

I often halve it if I’m only cooking lunch for the girls. I find they get through most of it, and I may just steal one pancake for myself!

The trick to preventing it from burning is to keep the temperature on a medium heat and to give the pan a wipe with a kitchen paper towel (protect your hands from the heat with an oven glove) to remove the butter after the first few pancakes.

The butter does start to colour after a while and that can discolour the pancakes. If you are struggling with this then you can switch butter for oil when it comes to frying. Or very carefully wipe the pan down with kitchen paper towels between pancakes.

The pancakes cook seriously quickly – it takes just two minutes or so each side.

If you’re wondering how to tell when it’s time to flip your pancake, watch for little bubbles on the surface of the pancake.

This is a sign it has cooked on the bottom and is starting to cook through the middle.