Sweet Potato and Apricot Pancakes

Since this recipe contains honey it is best for babies at least 12 months old.

Sweet Potato and Apricot Pancakes
Servings: 36 Yield: 36 2-inch pancakes Total Time 20 mins


  • 3/4 cup baby oatmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher or other coarse salt
  • 3 tablespoons melted and slightly cooled
  • 1 cup low-fat milk
  • 1 cup sweet potato puree
  • 1/2 cup apricot or other fruit puree
  • 1 tablespoon honey
  • 2 large eggs
  • 1/4 teaspoon cinnamon
  • 1 tablespoon vegetable oil

Make It

1. Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.

2. In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.

3. Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.

4. Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.

5. For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.

6. Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 46, Fat, total (g): 2, sat. fat (g): 1, carb. (g): 6, fiber (g): , sugar (g): 2, pro. (g): 1, sodium (mg): 78, calcium (mg): 35, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.