Blueberry Yogurt Pancake

These Blueberry Yogurt Pancakes are a delicious and nutritious way to start the day! They’re soft, fluffy, and perfect for tiny hands — ideal for baby-led weaning from 6 months and up. Naturally sweet from the blueberries and banana, and creamy from the yogurt, these pancakes are iron-rich and protein-packed without any added sugar.

They freeze beautifully too, making them a fantastic make-ahead breakfast or snack for busy parents. You can bake a big batch and freeze some for later — which is great for those busy weekdays when your little one is hangry and you’re scrambling!

Age: 6 Months + 
Prep Time: 5-10 minutes
Cook Time: 10 minutes
Servings: 6 to 8 mini pancakes

Ingredients

  • 1/2 cup plain whole milk yogurt
  • 1 egg
  • 1 mashed banana
  • 1/2 cup all-purpose or whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 cup fresh or frozen blueberries (cut in half for younger babies)
  • Optional: 1/4 tsp cinnamon or vanilla extract for flavor
  • Butter or oil for cooking

Instructions

1. Mix Wet Ingredients
In a medium bowl, whisk together yogurt, egg, and the mashed banana until smooth.

2. Add Dry Ingredients
Stir in the flour, baking powder, and optional cinnamon/vanilla. Gently fold in the blueberries.

3. Cook Pancakes
Heat a non-stick skillet over medium-low heat. Lightly grease with butter or oil. Pour small spoonfuls of batter into the pan.

4. Flip Carefully
Cook 2–3 minutes on one side until bubbles form, then flip and cook 1–2 more minutes until golden and cooked through.

5. Cool and Serve
Let pancakes cool slightly, then serve whole or cut into strips for easy grasping.

How to Serve for BLW
• 8 to 12 months: Cut in half or mash slightly for beginners

• 12 to 18 months: Serve whole as finger food

•12 months+: Offer with Yogurt dip or mild hummus for dipping fun

Storage Tips
• Fridge: Store in an airtight container for up to 3 days

• Freezer: Freeze in layers between parchment paper. Reheat in toaster or pan.

Allergy & Nutrition Notes

• Allergens: Dairy, egg, gluten
• Substitutions:

  • Egg-free? Use a flax or chia egg
  • Dairy-free? Use plant yogurt and milk
  • Gluten-free? Use oat flour or certified GF flour

• Nutritional Highlights:

  • Yogurt adds calcium, protein, and healthy fat
  • Blueberries are rich in antioxidants and fiber
  • No sugar added – naturally sweet and satisfying!

Parent Tip:
Use ripe bananas to add even more flavor and natural sweetness. Also, add some fruits from the season on the side to make the breakfast even more complete. I keep a stash of these in the freezer and reheat a few at a time for busy mornings. They’re soft enough for early teethers and make a great snack on the go!