Baby Breakfast Recipes From Our Readers

Buckwheat and Yogurt Pancakes (gluten free, egg free)

From Tanya in the UK

1 cup (approx 4 oz) buckwheat flour

1 cup (8 fl oz) thick, full-fat natural yogurt

1/3 tsp baking soda

olive oil or butter for frying

1. Combine baking soda with flour and mix well with the yogurt.
2. Stir until the batter is “spoonable” — thick and smooth; it should be a bit thicker than regular pancake batter.
3. Spread a little oil over a medium-hot frypan, spoon on the batter a little at a time and fry like any regular pancakes, 1-2 mins per side until golden brown.

Delicious with sweet or savoury toppings, we love these with blackberry jam!

For a crepe-like variation, add milk to thin out the batter and omit the baking soda, then cook like regular crepes, 30-45 seconds per side. You can also cut the crepes into ribbons to make yummy buckwheat pasta. Stack all the crepes together and roll them up like a sausage, then slice into even slices to get ribbons.

Learn more about introducing buckwheat to your baby

Alyssa’s Secret

From Maria in the United States

1/2 cup of white rice

2 fresh pears

2 cups of water

3/4 cup of evaporated milk

vanilla bean or extract

dash of cinnamon to taste

1. Put the rice and vanilla to boil in 2 cups of water.
2. Peel and chop pears and add them once the rice is almost tender.
3. Once rice is done and pears are soft, add evaporated milk and cinnamon to taste.
4. Puree in a blender for smaller infants. The taste is so yummy!

Banana and Apricot Porridge

From Kezia in New Zealand

1/2 cup rolled oats

2 cups water

100 grams (around 4 oz / 1/2 cup) unsulphured dried apricots

1 banana, mashed

1. Soak apricots in water for an hour or 2 or overnight and then boil until very soft. Mash with a fork until smooth and set aside.
2. Place water and oats in pot and cook, stirring often, until oats are soft.
3. Add mashed banana and apricots, cook for a further few minutes until well combined.

This freezes well. I like to add a little formula or breastmilk to the porridge before serving.

Fruit Porridge

From Janet in Lancs, UK

2 tbsp rolled oats

4 tbsp apple juice

2 tbsp water

1 small apple

1 small pear

2 prunes, stoned and chopped

1. Peel and sore the apple and pear, then cut into dice.
2. Put the apple juice and water in a small saucepan and bring to the boil. Add the oats, then simmer for a minute or two.
3. Add all the fruit and simmer for a couple more minutes, until the fruit is tender.
4. Puree in a blender.

Banana Split Pancakes

From Kristin in the United States

1/2 cup pancake batter (prepared from mix or scratch)

1/4 banana

1/3 cup frozen dark cherries or blueberries

1/3 cup plain yogurt

1. Spread 2 tbsp pancake batter on a hot greased griddle.
2. Top with several thin slices of banana, and spread another 2 tbsp batter on top of bananas. Repeat to make one more pancake.
3. Cook until tops of pancakes start to bubble and flip. Cook until pancakes are completely cooked through.
4. Thaw cherries or blueberries and slice into pieces appropriate for your child.
5. Serve each pancake with a dollop of plain yogurt spread over the pancake and a spoonful of fruit. You can cut it into wedges if desired for easier self feeding.

Blueberry Pear Finger Cereal

From Kristin in the United States

1/4 cup (2 oz) frozen small blueberries

1/2 cup (around 1-2 oz) puffed rice cereal

1/4 cup (2 oz) diced pear

1. Mix all ingredients together and place on highchair tray. The puffed rice absorbs some of the juices from the blueberries as they thaw and forms a cereal combo that is easy to eat with fingers.

Best to serve to a baby wearing just a diaper :)

Blueberry Muffin Cereal

From Mimi in the United States

1/2 banana

1/4 cup blueberries (fresh or frozen)

4 Tbls organic whole grain infant cereal

4 Tbls organic vanilla yogurt

1 tsp local honey (for babies over 1 year ONLY!)

1. Mash or cut up banana into small pieces, depending on baby’s age.
2.  Add yogurt, and sprinkle in cereal.
3.  Mix, and add a bit more yogurt to make a smooth consistency, if necessary.
4. Fold in blueberries and honey. I use a local honey because it’s a natural sweetener and immune system booster, but omit for babies under 1 year of age.

Mmm, mmm, mmm! Tastes like blueberry muffins!

Bouncing Baby Berry Breakfast

From Aysha in the United States

3/4 cup (3 oz) plain puffed or toasted rice cereal

2 Tbsp fresh blueberries

2 Tbsp fresh raspberries (when appropriate for your baby)

2 Tbsp plain, unsweetened yoghurt

1 Tbsp milk

1/4 tsp – lemon juice (optional)

1/8 tsp – vanilla extract (optional)

1. Pour 1/4 cup (1oz) of cereal into blender, then add blueberry, raspberry, milk, and lemon juice.
2. Blend until creamy smooth.
3. Place remaining 1/2 cup (2oz) of cereal in a small bowl.
4. Pour berry mixture in and gently stir together.

This single-serving breakfast is not only healthy and quick, it’s a creamy and crispy berry treat for mommy or baby.

Mango-Plantain Puree with Mint

From Angela Buchanan from the United States

1 very ripe plantain, peeled and sliced

1 ripe mango, peeled and chopped

2-4 fresh mint leaves

1/4 cup (2 oz) cooked rice cereal

1. Place the plantain slices in a microwave-safe bowl with 2 tablespoons of water.
2. Cover the bowl and microwave for 2 minutes, or until the plantain is soft.
3. Put the cooked plantain in a blender with the mango, mint, and rice cereal. Blend to the desired consistency.

This makes a nice breakfast dish, and you can add yogurt for extra protein

Savory French Toast

From Namrata in the United States

2 slices whole wheat/whole grain bread

2 egg yolks

pepper to taste

1/4 tsp cumin powder

1 tsp chopped fresh parsley/coriander leaves

1 tbsp grated cheddar cheese

olive oil to coat pan

1. Cut the crusts off the bread slices, put aside.
2. Heat a skillet/griddle on medium heat.
3. Meanwhile beat the egg yolks with the pepper, cumin powder ,parsley and cheese.
4. Lightly spray the skillet with olive oil.
5. Briefly soak the slices in the egg mixture until coated evenly flipping on either side and place on the skillet.
6. Cook until lightly browned on either side.
7. Remove, cool for 5 minutes, cut into small pieces and serve baby as finger food.

I always make a couple of slices for myself with the egg whites I saved!

2 Minute Breakfast

From Gina in the United States

1 pear

8-9 blueberries

1 kiwi

1 tablespoon plain whole milk yogurt

oatmeal cereal (enough to absorb liquid)

add 1/2 banana (if your baby doesn’t like acidic fruits, or somewhat sour tastes)

1. No baking necessary. Puree, mash, or grate according to your babies age.

When my babies (I have twins) are going through a picky phase, I puree it in a food processor.

It’s always a winner!

Speedy Scrambled Egg

From Chloe in West Sussex, UK

Please note that this recipe uses a whole egg – egg whites are allergenic and many pediatricians recommend waiting until baby is at least one year of age before introducing whole eggs.

1 egg

2tbsp milk

knob of butter

1. Beat the egg in a microwave-safe bowl, then stir in the milk and add the knob of butter.
2. Microwave on high for 20 seconds.
3. Remove the bowl from the microwave and stir well, then return to the microwave and cook on high for another 20-30 seconds, until the egg has completely set.
4. Serve with wholemeal (whole wheat) toast fingers.

This isn’t exactly a recipe, but I sent it in because I always cook scrambled eggs this way for my daughter. When I mentioned this at my mother and baby group, I was amazed by how many people didn’t know you can scramble eggs in the microwave. It’s so quick and easy, so I thought I’d send in my idea!

Silly-Dilly Breakfast

From Jenn in the USA

1 tsp. olive oil

1 egg, scrambled

1 tbsp. whole milk pinch salt (unsuitable for younger babies – read more here)

pinch pepper

1/8 tsp. dried dill

1 piece whole wheat bread, toasted

1 1/2 tbsp. grape jelly, or your choice flavor

1. In a small skillet, heat oil over medium heat and add egg scrambled with the whole milk.
2. Using a spatula, stir the eggs frequently until they become cooked to your desire, about 3 to 5 minutes.
3. Season with salt (optional), pepper and dill.
4. Let cool slightly.
5. In the meantime, toast the whole wheat bread lightly and spread grape jelly until evenly coated.
6. Cut the toast into half inch squares.

This meal is for my 15 month old baby girl. She just has to feed herself, so this meal is just the perfect finger food!

Baby’s Favorite Fast and Fruity Oatmeal

From Nancy in the United States

1/2 cup old-fashioned oatmeal

1 cup (8 fl oz) water, milk, or breast milk

1/4 teaspoon cinnamon

1/2 cup of baby’s favorite fruit, mashed or chopped

1. In a microwave-proof large bowl, combine oatmeal, water (or milk or breast milk), and cinnamon.
2. Cook in microwave on High setting for about 3 minutes or until thickened.
3. Allow oatmeal to cool and stir in baby’s favorite fruit that has been mashed or chopped.
4. Divide into portions for your baby.
5. Cover and refrigerate extra portions for another meal. Serve cooled fruity oatmeal to your baby. Enjoy!

Toddlers’ Favorite Breakfast

From Nancy in the United States

1 teaspoon olive oil

1 egg

2 tablespoons cottage cheese

1 piece of toast cut into small pieces

1. Put olive oil in a small skillet and heat on low setting.
2. Beat egg in a small bowl and add to skillet.
3. Cook slowly over low heat, stirring continuously to make large soft curds.
4. Add 2 tablespoons of cottage cheese near end of cooking time.
5. Remove pan from heat just before eggs are done; the heat from the pan will continue to cook eggs.
6. Serve with toast cut into small pieces, as soon as it is cool enough for your toddler to eat.

Moms, when you serve Toddler’s Favorite Breakfast to your children over the age of one year, you may want to multiply the recipe with extra ingredients and enjoy it yourself as well!

A yummy breakfast recipe with apples…

Sweet Potato & Apple Pancakes

Sugar free and made with mixed whole grains!