Prep warning
Standard pancakes contain wheat, and most recipes also include egg and milk. Introduce them when those allergens are already familiar, or use a recipe that isolates one new allergen at a time. Skip honey in pancakes before age 1, and keep added salt and sugar out for babies.
Choking notes
A thick, dense or underdone pancake can turn gummy and bunch up in the mouth. Keep pancakes thin and fluffy, cook through, serve in small moist pieces, and stay nearby during meals.
How to serve by age
6-9 months
Make pancakes soft and fluffy, not dense or gummy, and let them cool. Skip added salt and sugar in the batter. Standard pancakes usually contain wheat, egg and milk, so offer it as one new ingredient at a time when those are still new foods. Whole-grain or iron-fortified flour adds a little more.
Cut into finger-width strips the baby can hold, or break into small soft pieces. Make sure each piece is moist and easy to gum.
9-12 months
Keep pancakes soft and unsweetened. As the pincer grasp develops, smaller pieces work well. You can spread a thin layer of smooth fruit purée or thinned nut butter on top once those foods are familiar.
Tear or cut into small soft pieces about half an inch, or keep finger-width strips for self-feeding.
12-18 months
Soft pancakes fit easily into family meals. Keep added sugar low and toppings simple. Smaller pancakes or strips are easy for a toddler to manage.
Cut into bite-size soft pieces. Watch out for thick or doughy pancakes, which can be gummy.
Key nutrients
Allergen information
Wheat is a common allergen. Read Wheat guidance
Common questions
When can my baby eat Pancake?
Most babies can try Pancake from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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