Finn + Poppy's Current Obsession: Banana Pancakes

Super easy plus Baby + Toddler Approved!

Finding something everyone loves in the morning is UBER important — especially when caffeine hasn't kicked in and little ones are already up and at ‘em. Enter: these soft, fluffy banana pancakes that are made with just a handful of ingredients and somehow manage to satisfy both the tiniest humans and the grown-ups at the table. Finn and Poppy are OBSESSED, and I love that they come together in minutes with pantry staples.

These pancakes are naturally sweetened with ripe bananas, get a little warmth from cinnamon, and can be made even more fun with your toddler’s favorite mix-ins (more on that below!). Whether you’re serving them fresh or pulling them out of the freezer on a busy morning, they’re always a hit.

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Let’s Talk Flour

This recipe calls for all-purpose flour because it’s neutral, widely available, and gives just the right amount of structure to the pancakes while keeping them soft. That said, you’ve got options:

• Cake Flour – Extra soft and delicate, this yields the fluffiest pancake texture. Great for toddlers who love a melt-in-your-mouth feel.

• Oat Flour – Naturally gluten-free and full of fiber. Adds a slight nuttiness and softness that’s perfect for baby-led weaning. Alternatively you could use old fashioned oats and pulverize them.

• Gluten-Free 1:1 Flour – Perfect for families avoiding gluten. This keeps the texture pretty close to classic while being allergy-friendly.

Feel free to experiment!

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Spotty Bananas = Magic

When I say ripe bananas, I mean spotty, sweet, and slightly squishy. The kind you might otherwise pass by for smoothies or banana bread? PERFECT for these pancakes.

Not only do they mash like a dream (no blender required), but they’re naturally much sweeter — which means you don’t need to add any sugar to the batter. That’s a win for little mouths still adjusting to big flavors.