These Oat Pancakes are a simple, wholesome breakfast for babies, toddlers and the whole family! Made with just a handful of everyday ingredients, these pancakes are soft, easy to eat and naturally free from refined sugar. They’re a great way to serve oats at breakfast, and they’re quick enough for a weekday morning but yummy enough for a weekend breakfast too!
➡️ NEED MORE BABY AND TODDLER BREAKFAST IDEAS? Explore my Baby and Toddler Breakfasts Guide, full of breakfast inspiration, easy recipes and tips.
➡️ WANT MORE PANCAKE RECIPES? Try these Banana Greek Yoghurt Pancakes for another soft and fluffy baby and toddler-friendly pancake. Or, for a treat for older children, try these traditional Mini Pancakes.
Why you’ll love these Oat Pancakes for baby
These easy Oat Pancakes are a great Baby Led Weaning (BLW) or toddler breakfast because they’re soft, easy to hold and eat. You can make them mini-sized for little hands, or cut them into strips or smaller pieces depending on your child’s age and feeding stage.
They’re made with simple ingredients that you’re likely to already have in your pantry and fridge. The oats are blended into a flour-like consistency, so you don’t need to buy oat flour to make these pancakes. I love recipes like this because there’s no need to buy special ingredients!
These homemade oat pancakes are also naturally sweetener-free. There’s no added sugar or refined sugar in the recipe, so you can serve them with fruit, yoghurt or other favourite toppings for a nourishing baby and toddler breakfast.
Ingredients in Oat Pancakes
These easy oat pancakes are made with just a few simple ingredients:
Oats – I use regular rolled oats and blend them until they’re flour-like before making the pancake batter. You could also use pre-made oat flour if you have it on hand.
Egg – Egg helps bind the pancakes together and gives the batter structure. ⚠️ NOTE! Egg is a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Milk – I use full-cream/whole milk. You can use your preferred milk variety, but full-cream milk is recommended [1] for babies and toddlers because of their higher energy needs. Milk is also a common allergen.
Baking Powder – The raising agent that helps give these pancakes a lighter, softer texture. But be mindful, because they made with oat flour, these pancakes still won’t be as fluffy as pancakes made with white flour.
How to make Oat Pancakes
This is such an easy Oat Pancake recipe to make! The oats are simply blended into a flour-like consistency before the remaining ingredients are added, so you can have a batch of homemade pancakes ready in no time.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: In a blender or food processor, blend the oats until they’re flour-like.
Step 2: Add the baking powder, milk and egg. Blend until just combined. Don’t over-mix the batter – no more than 10 seconds is needed.
Step 3: Heat a non-stick frying pan over medium heat and lightly brush with butter. When hot, add the batter using a large spoon or cookie scoop. I like to make these into small pancakes, which are a good size for little hands. Cook in batches of 3 for 2–3 minutes on each side, or until golden brown. Continue with the remaining batter, brushing the pan with more butter as needed.
TIP! The batter will thicken as it stands, so give it a quick stir each time before scooping it into the pan.
Step 4: Serve warm or at room temperature with your child’s favourite toppings and sides.
THERMOMIX OAT PANCAKES:
Thermomixer? These oat pancakes are really easy to make in your Thermomix! First, blend the oats into a flour-like consistency. Add the remaining ingredients and mix briefly to combine, scraping down the bowl if needed. Then cook the pancakes in a non-stick frying pan on the stovetop in batches, as per the regular cooking instructions. Easy!
Serving Oat Pancakes
These Oat Pancakes are a great choice for a baby-friendly breakfast or snack. They’re soft and easy to eat, and can be served simply or paired with your child’s favourite fruit and yoghurt.
For baby or toddler, serve these pancakes:
- Plain and whole for older babies who can manage them safely.
- Cut into fingers or smaller pieces depending on your child’s age and feeding stage.
- With fresh berries, banana or other soft fruit.
- With plain Greek yoghurt for dipping or spreading.
- Or try them with this yummy Strawberry fruit dip!
For older children or adults, try these oat pancakes with:
- Fresh fruit and Greek yoghurt.
- A drizzle of maple syrup.
- Butter and/or jam.
- Peanut butter, Nutella or another nut butter, if already safely introduced.
Storing and reheating
These Oat Pancakes are suitable for making ahead and keeping as leftovers, which makes them a handy breakfast for busy mornings!
STORING: Store cooked pancakes in an airtight container in the fridge for up to 3 days.
You can also freeze the pancakes for up to 3 months. Place baking paper/parchment paper between the pancakes before storing them in a labelled airtight container or freezer bag.
REHEATING: From the fridge or once defrosted, warm the pancakes in the microwave for 10–20 seconds, or reheat them in a dry frying pan. Allow them to cool to an appropriate temperature before serving to young children.
LOOKING FOR MORE OAT RECIPES?
Try this Oat and Berry Smoothie, a healthy and satisfying breakfast or snack for kids.
If you make these Oat Pancakes, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too or more baby and toddler breakfast recipes.
Happy cooking,
Chloe x
Oat Pancakes
Ingredients
Method
- In a blender or food processor, chop 2 cups rolled oats until flour-like.
- Add 2 tsp baking powder, 1 cup milk and 1 egg. Blend until combined, but don’t over-mix – blend for no more than 10 seconds.
- Over a medium heat, brush a frying pan with butter. When hot, place batter into pan using a large spoon or cookie scoop. Cook in batches of 3, for 2-3 minutes on each side or until golden brown. Continue with the remaining batter, brushing the pan with more butter as necessary. Tip: Stir the batter each time before scooping – it will thicken as it stands.
- Serve with your kids’ favourite sides or toppings.
- Put 2 cups rolled oats into the mixing bowl. Mix for 10 seconds, speed 7, MC on.
- Add 2 tsp baking powder, 1 cup milk and 1 egg into the mixing bowl. Mix for 10 seconds, speed 5, MC on. Scrape down the mixing bowl and ensure mixture has no lumps.
- Over a medium heat, brush a frying pan with butter. When hot, place batter into pan using a large spoon or cookie scoop. Cook in batches of 3, for 2-3 minutes on each side or until golden brown. Continue with the remaining batter, brushing the pan with more butter as necessary. Tip: Stir the batter each time before scooping – it will thicken as it stands.
- Serve with your kids’ favourite sides or toppings.
Notes
References
[1] National Health and Medical Research Council (NHMRC). (2013). Infant Feeding Guidelines: Summary. Retrieved 18 August 2026.
[2] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 18 August 2026 from https://doi.org/10.1111/cea.70217.
