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Naturally Sweetened: Made with applesauce, they have a natural sweetness without added sugars, making them safe and healthy for babies and toddlers.
Soft and Easy to Eat: The texture is soft and tender, perfect for babies developing their chewing skills, as well as for toddlers and adults who enjoy a fluffy pancake.
Nutritious Ingredients: With eggs, yoghurt, and applesauce, they offer a balanced mix of protein, fibre, and essential nutrients like calcium, supporting growth and development for young children.
Adaptable for Dietary Needs: They can be made dairy-free, gluten-free, or egg-free, catering to different family dietary restrictions without sacrificing taste or texture.
Family-Friendly Recipe: They’re easy to prepare with minimal ingredients, making them convenient for busy mornings. Plus, the whole family can enjoy them with various toppings or mix-ins to suit individual preferences.
Freezer-Friendly: They store well in the freezer, making them a convenient, quick breakfast option for busy families.
Prepare the Batter: In a mixing bowl, add 1 cup of applesauce, 2 eggs, and 2 tablespoons of plain yoghurt. Use a whisk or fork to stir everything together until smooth and well combined.
Add Dry Ingredients: Add 1 cup of flour and 1 teaspoon of baking powder to the bowl. Stir gently until the dry ingredients are just incorporated into the wet ingredients. Be careful not to overmix; it’s okay if there are a few small lumps, as overmixing can make the pancakes tough.
Heat the Pan: Place a nonstick skillet or griddle over medium heat. If needed, lightly grease the pan with a small amount of butter or a few drops of oil.
Cook the Pancakes: Use a tablespoon or ¼ measuring cup to pour small amounts of batter onto the skillet. This will create small, toddler-friendly pancakes, or you can make larger ones if desired.
Cook for 2–3 minutes on one side, or until you see bubbles forming on the surface and the edges start to set. Flip the pancakes carefully and cook for another 1–2 minutes on the other side, until golden brown and cooked through.
Serve: Let the pancakes cool slightly before serving them to babies or toddlers. Serve plain for little ones or add a dollop of yoghurt, a sprinkle of cinnamon, or some fresh fruits.
Use Fresh Ingredients: Make sure your baking powder is fresh, as it helps the pancakes rise and become fluffy. Check the expiration date, and if it’s been open for a while, you might want to get a new container for the best results.
Don’t Overmix the Batter: When adding the flour and baking powder, gently stir until just combined. Overmixing will activate the gluten in the flour, which can make pancakes dense and tough. It’s fine if there are a few small lumps in the batter.
Adjust Batter Thickness: Depending on the type of flour and yoghurt you use, the batter may be too thick or too thin. If it’s too thick, add a small splash of milk or water to thin it slightly. If it’s too thin, sprinkle in a bit more flour. The batter should be thick enough to hold its shape when poured onto the skillet but still spread easily.
Use Medium Heat for Cooking: Pancakes cook best on medium heat. If the pan is too hot, the outside will brown too quickly, leaving the inside undercooked. If you find they’re browning too fast, reduce the heat slightly.
Wait for Bubbles Before Flipping: For a perfectly cooked pancake, wait until you see bubbles forming on the surface and the edges look set before flipping. This ensures the pancake has cooked enough on one side and will flip without sticking.
Cook in Batches: If you’re making pancakes for the whole family, cook them in batches and keep the cooked pancakes warm in a low-temperature oven (around 200°F/90°C) until you’re ready to serve.
Make Them Fun for Kids: Use small moulds or cookie cutters to shape the pancakes into fun shapes. This can make breakfast more exciting for toddlers and older kids. You can also add a few fresh apple slices on top for added flavour and texture.
Make It Your Own: Feel free to add a pinch of cinnamon, nutmeg, or vanilla extract to the batter for extra flavour if you’re making these for older kids and adults. You could also mix in some finely grated apple for added texture and flavour.
Flour: For a healthier option, substitute half or all of the all-purpose flour with whole wheat flour to increase fibre, though this will make the pancakes slightly denser. For a gluten-free version, use a gluten-free all-purpose flour blend.
Eggs: For egg-free or vegan pancakes, replace each egg with a ‘flax egg’ (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until it gels) or a ‘chia egg’ (1 tablespoon chia seeds mixed with 3 tablespoons water). You could also use 1/4 cup extra applesauce or mashed banana per egg, which will yield a denser but still tasty pancake.
Yoghurt: For dairy-free pancakes, substitute with coconut, almond, or soy yoghurt. Alternatively, you could use buttermilk, regular milk, or any plant-based milk (like almond, oat, or soy) in place of yoghurt; adjust the amount to achieve the desired consistency.
Baking Powder: If you’re out of baking powder, use 1/4 teaspoon baking soda and add 1/2 teaspoon of vinegar or lemon juice to the wet ingredients to help the pancakes rise.
Applesauce: For a flavour twist, try mashed banana or pumpkin puree instead of applesauce, which will add a unique taste and seasonal flair.
Spices: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm, comforting flavour. For a fall-inspired variation, try 1/2 teaspoon of pumpkin spice blend.
Sweeteners: For older children and adults, add 1–2 tablespoons of maple syrup or honey to the batter. Alternatively, mixing in 1/2 a mashed banana can naturally increase sweetness without added sugar.
Fruit Mix-Ins: Mix in 1/4 cup of grated apple for extra texture and natural sweetness. Fresh or frozen blueberries are also a delicious addition; fold in a handful for bursts of fruit flavour in each bite.
Vanilla Extract: A 1/2 teaspoon of vanilla extract can add a subtle, complementary layer of flavour.
Oats: Add 2–3 tablespoons of rolled oats to increase fibre and texture. Let the batter rest a few minutes to allow the oats to soften before cooking.
Chocolate Chips: For older kids, a small handful of mini chocolate chips in the batter creates a delightful sweetness that pairs surprisingly well with applesauce and cinnamon.
Toppings: Serve with a dollop of yoghurt, a spread of almond or peanut butter, or sautéed diced apples sprinkled with cinnamon for a delicious, apple-themed breakfast.
For babies: Cut the pancakes into small, bite-sized pieces, and serve them plain or with a little dollop of yoghurt on the side. The pancakes are naturally sweetened with applesauce, so they’re delicious without any added toppings.
For babies & toddlers: Serve with a spread of nut butter (like almond or peanut butter) for added protein, or drizzle a bit of unsweetened yoghurt over the top. You could also add a few fresh berries or thin slices of banana on the side for extra colour and nutrition.
For older kids and adults: Drizzle pancakes with a small amount of pure maple syrup or honey, and add a sprinkling of cinnamon. Fresh fruit such as sliced apples, strawberries, or blueberries pairs well. You could also add a dollop of whipped cream or a spoonful of ricotta cheese for extra creaminess.
For a cosy fall-inspired breakfast: Top the pancakes with warm sautéed apples and cinnamon. To make this, sauté diced apples in a bit of butter (or coconut oil) with a sprinkle of cinnamon until soft, then spoon them over the pancakes.
For a fun, kid-friendly pancake bar: Serve the pancakes alongside small bowls of toppings like Greek yoghurt, sliced bananas, nut butter, fresh berries, chocolate chips, and chopped nuts. Let everyone customise their own pancake stack with their favourite toppings!
In the Refrigerator
Let the pancakes cool completely, then stack them with small sheets of parchment paper in between to prevent sticking. Place the stacked pancakes in an airtight container and store in the refrigerator for up to 3 days. When you’re ready to eat them, reheat in the microwave for 15-30 seconds, or warm them in a skillet over low heat.
In the Freezer
To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze for 1-2 hours until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, placing parchment paper between layers if needed. They can be stored in the freezer for up to 3 months.
Reheating Frozen Pancakes
Reheat directly from frozen. For a quick option, microwave each pancake for about 20-30 seconds or until warmed through. Alternatively, reheat them in a toaster or on a skillet over low heat until they’re heated and slightly crispy.
Prepare the Batter: In a mixing bowl, add 1 cup of applesauce, 2 eggs, and 2 tablespoons of plain yoghurt. Use a whisk or fork to stir everything together until smooth and well combined.
Add Dry Ingredients: Add 1 cup of flour and 1 teaspoon of baking powder to the bowl. Stir gently until the dry ingredients are just incorporated into the wet ingredients. Be careful not to overmix; it’s okay if there are a few small lumps, as overmixing can make the pancakes tough.
Heat the Pan: Place a nonstick skillet or griddle over medium heat. If needed, lightly grease the pan with a small amount of butter or a few drops of oil.
Cook the Pancakes: Use a tablespoon or ¼ measuring cup to pour small amounts of batter onto the skillet. This will create small, toddler-friendly pancakes, or you can make larger ones if desired.
Cook for 2–3 minutes on one side, or until you see bubbles forming on the surface and the edges start to set. Flip the pancakes carefully and cook for another 1–2 minutes on the other side, until golden brown and cooked through.
Serve: Let the pancakes cool slightly before serving them to babies or toddlers. Serve plain for little ones or add a dollop of yoghurt, a sprinkle of cinnamon, or some fresh fruits.
CALORIES: 240KCAL
CARBOHYDRATES: 45G
PROTEIN: 7G
FAT: 6G
SODIUM: 180MG
POTASSIUM:225MG
FIBRE: 2G
SUGAR: 12G
VITAMIN A: 404IU
VITAMIN C: 0.1MG
CALCIUM: 30MG
IRON: 1.4MG
Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
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