Toddler Eats: Savoury Pancakes

pancakes main

We did baby-led weaning with Sophia and found that this was one of her favourite lunches. It’s simple and a good way of getting extra veggies into little one’s diets.


These savoury pancakes are full of goodness and make a lovely weekend lunch. They can be served warm or cold and are perfect for using up things in the fridge.

Serves 2 adults and 1 baby generously (we had enough batter leftover for Sophia to have another pancake for breakfast the next morning).


  • 1 large egg, whisked
  • 1 cup of plain flour
  • 1 cup of whole milk
  • 1 tin tuna, drained
  • 1tsp cumin
  • 1/4 cucumber, chopped into small chunks
  • 1 tomato, chopped into chunks
  • 1 handful grated cheddar cheese
  • small handful of coriander, chopped
  • brush of oil in the pan


  1. Heat a pan over a low heat and brush on the oil (I use a pastry brush as it cuts down on the amount of oil needed).
  2. In a mixing bowl add the egg and milk and mix together.
  3. Add in the flour and cumin slowly while still mixing. Mix until smooth and well combined.
  4. Add in the tuna, cucumber, tomato, cheese and coriander and mix gently until all ingredients are distributed evenly.
  5. Spoon the mixture into the pan, making small, scotch-style pancakes. Once the underside is golden flip the pancake over.
  6. Once cooked all the way through transfer onto kitchen paper to blot any excess oil. Continue this process until all the pancakes are made.
  7. Serve! These are tasty on their own or with a side. They are lovely with a salad, pasta, rice or crunchy veg sticks.


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