Breast Milk Pancakes

Breast milk pancakes are a great way to use up a freezer stash you don’t need. These pancakes made with breastmilk are perfect for baby and freeze well for easy breakfasts while baby led weaning.

Both of my boys refused a bottle. This was fine since we were lucky enough that I was able to stay home full time, so it wasn’t needed.

But as a new mom, I started a breast milk stash “just in case” that I never needed. Hating to waste it, I needed to find some good uses for breastmilk.

Enter: breast milk pancakes

The concept of these is simple – basically replace breastmilk in your favorite pancake recipe and go. I made a few changes to incorporate oats and reduce sugar.

This recipe is a family favorite for both of my boys when they were baby led weaning, and freezes perfectly. I recommend a double batch and freezing the extras for easy meals.

Freezing breast milk pancakes

This recipe will give you about 75 2 inch pancakes if you double the recipe. I love using a griddle like this one to make them quickly. Here’s how to freeze the extras.

• Allow to cool. then lay pancakes on a sheet pan in one layer, stacking with parchment or wax paper if needed.
• Allow freezing until solid.
• Transfer to zip top bags and freeze for 3-6 months.

Remove from the freezer and defrost for a few minutes to defrost. You can also toast in the toaster or oven.

How to serve pancakes for Baby Led Weaning

In general babies can be serves a whole pancake and they can manage well.

You can also chop up the pancake into tiny pieces to encourage working on the pincer grip, or cut into sticks.

We typically leave them plain, but topping or dipping in maple syrup, yogurt, jam, or nut butters are also popular in our house.

Remember to avoid honey for babies under 1!

Breast Milk Pancakes Recipe for Babies

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Breast Milk Pancakes

makes about 35 2-inch pancakes

Ingredients

• 1 cup flour of choice
• 1 cup oat flour
• 3 teaspoons baking powder
• 1 cup breast milk
• 1 teaspoon vanilla
• 1 egg
• 3 tablespoons oil
• 2-3 tablespoons sweetener of choice maple syrup, white sugar, brown sugar, etc
• 1 tsp more or less to taste cinnamon
• Mix-ins of choice

Instructions

1. Combine flour, baking powder and cinnamon is using in a large bowl and set aside.
2. In another bowl, whisk together egg, milk, vanilla, sweetener, and oil.
3. Gently stir the wet and dry ingredients, stirring as little as possible while getting rid of as many dry spots as possible. Small lumps are fine, don’t over stir.
4. Heat up a pan over medium, and grease it. Spoon out batter on to the pan and cook 2-3 minutes, or until the sides are set and bubbles are forming in the center of the pancakes, then flip.
5. Cook about one more minute on the other side until golden and transfer to a wax paper-lined cookie sheet.
6. If you wish, add in mix-ins after the batter is scooped but still wet.