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Lucy Upton’s Simple Sheet Pancakes for Babies

This one-pan quick weaning recipe from trusted paediatric dietitian Lucy Upton will be a staple during weaning and for many years to come. Instead of standing over the stove flipping pancakes, this recipe comes together quickly and easily in one bowl and is cooked in one pan with milk as a hero ingredient.

Perfect for: Baby-Led Weaning, Finger foods
Suitable from: 7 months of age onwards

Storage:

  • Store in an airtight container in the fridge for up to 3 days
  • Freezable for up to 3 months. Layer slices of pancake between squares of baking parchment before freezing.

    Easy adaptations:
  • You can use any fruits you have at home for the top of your pancake: sliced banana, grated carrot, tinned mandarin segments, or slices of ripe peach or pear!
  • Before baking, add extra sprinkles, such as desiccated coconut, ground seeds, or a drizzle of smooth peanut butter, to the top of your pancake batter.
  • Serve with dips like plain natural or Greek yoghurt.

    • Preparation time: 15 min(s)
    • Cooking time: 25 min(s)
    • Servings: 10-12 portions

    How to make

    1. Preheat your oven to 180*C, and line a 25 x 18cm baking tray (at least one inch deep) with parchment paper.
    2. Combine all of your ingredients in a bowl and whisk together well until a smooth and thick batter has formed. If you prefer, you can use a standing mixer, but a bowl and hand whisk work just as well!
    3. Spread your batter out evenly in the prepared baking tray, then sprinkle or arrange your chosen fruit over the top of your batter.
    4. Baked for around 25 minutes until golden brown and springy.
    5. Slice in strips that your baby can easily grasp.