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These Peach Oat Pancakes are perfect for babies and toddlers because they contain no added sugar and are made with wholesome ingredients like fruit and oats. Light, fluffy, and naturally sweet, they’re a family-friendly breakfast that even older kids and adults will love.
Serve them with plain yogurt and seasonal fruit for a balanced meal. The pancakes are sweet enough on their own, so syrup isn’t necessary unless you want an extra touch.
Why use plain instant oats and canned peaches
This recipe calls for unflavored instant (quick) oats rather than old-fashioned rolled oats. Instant oats hydrate fully while cooking and create a softer, fluffier pancake. Rolled oats can leave a coarser, chewier texture that I prefer to avoid in pancakes, waffles, and some baked goods.
I also favor canned or frozen peaches for convenience — they’re ready when a spontaneous pancake breakfast is needed. Canned peaches are often the softest and sweetest option right out of the can. When choosing canned fruit, pick peaches packed in 100% juice rather than syrup to avoid added sugar. Canned peaches still provide nutrients and are a handy pantry staple.
This recipe was developed in collaboration with Grabease baby and toddler feeding gear. We’ve used Grabease forks and spoons since my eldest was a toddler, and the brand now offers a complete range of feeding tools that are practical and kid-friendly.
Boost peach flavor with peach juice syrup
When I first made these pancakes for my youngest during weaning, I avoided added sugar. Mashed banana adds sweetness but can dominate the flavor. A simple trick is to use the reserved juice from canned peaches: simmer the juice in a small saucepan until it thickens to a syrupy consistency, then stir in a little maple syrup to taste. The result is a concentrated peach syrup that intensifies the fruit flavor without overloading sweetness.
Turning Peach Oat Pancakes into crispy waffles
I adapted the pancake batter into waffles and noticed they could turn limp quickly. To help waffles stay crisp on the outside while remaining light inside, try these tips:
- Sugar and oil: A small amount of sugar in the batter encourages caramelization and helps the exterior crisp. Oil also promotes a crisp surface.
- High heat: Preheat the waffle iron thoroughly so the batter faces high heat immediately. Cooking at lower temperatures tends to produce soggy waffles. I look for the steam to subside as an indicator the waffle is done.
- Finish in the oven or air-fryer: To keep waffles crisp between the iron and the table, transfer them to a 400°F oven or air-fryer for 1–3 minutes, checking frequently.
If you prefer soft waffles, simply use the pancake batter in your waffle iron. For a crispier result, follow the tips above. I’d love to hear what you think if you try the recipes below.
Peach Oat Pancakes
No-added-sugar peach oat pancakes — ideal for babies and toddlers.
Ingredients
- 1 cup frozen peaches or 1 (15 oz) can peaches packed in 100% juice
- 1 ripe banana
- 2 eggs
- 1/4 cup unsweetened applesauce
- 2 tbsp olive oil
- 3/4 cup whole milk
- 1 cup whole wheat or all-purpose flour
- 1 cup instant/quick oats (plain)
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- oil for cooking
Instructions
- If using canned peaches, drain and reserve the juice for peach syrup if desired. If using frozen peaches, thaw them first.
- Blend peaches, banana, eggs, applesauce, olive oil, and milk until smooth in a high-speed blender.
- In a bowl, whisk together flour, oats, baking powder, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir until just combined. Let rest 5–10 minutes to allow oats to hydrate.
- Lightly oil a nonstick pan and heat over medium. Scoop about 1/4 cup batter per pancake and cook until golden on both sides.
Recipe Notes
- To make peach juice syrup: simmer the reserved peach juice until syrupy, then add maple syrup to taste.
- For younger toddlers and babies, pair the pancakes with plain yogurt and fruit. They’re sweet enough without added syrup.
Peach Oat Waffles
Lightly sweet waffles with a gentle peach flavor.
Ingredients
- 1 cup frozen peaches or 1 (15 oz) can peaches packed in 100% juice
- 2 eggs
- 1/3 cup olive oil
- 3/4 cup whole milk
- 1 cup whole wheat or all-purpose flour
- 1 cup instant oats (plain)
- 1 tbsp baking powder
- 1/2 teaspoon ground cinnamon
- 3 tbsp sugar
- oil for cooking
Instructions
- If using canned peaches, drain and reserve the juice for syrup if desired. If using frozen peaches, thaw first.
- Blend peaches, eggs, olive oil, and milk until smooth.
- In a bowl, combine flour, oats, baking powder, cinnamon, and sugar.
- Pour wet mixture into dry and stir until just combined. Let rest 5–10 minutes for oats to hydrate.
- Preheat waffle iron to medium-high and spray with oil. Cook batter until golden on both sides.
- (Optional) For extra crispness, air fry at 400°F for 1–3 minutes, checking every minute.
Recipe Notes
To make peach juice syrup, simmer the reserved peach juice until reduced to a syrupy consistency, then add maple syrup to taste.