Leftover pancakes

If you’re anything like me and hate throwing food out, you know exactly the kind of leftovers I’m talking about… the smooshed bits of avocado from the highchair, the half-eaten sweet potato, that random spoonful of purée sitting in the fridge. It all feels too good to waste, but also not quite enough to serve again.

Instead of tossing it, gather it all up, pop it in the fridge, and turn it into these leftover pancakes.

This recipe was created from that exact problem. It’s less of a strict recipe and more of a flexible method that works with whatever you have on hand. The starchy veggies like pumpkin, potato or sweet potato make the best base, but you can absolutely mix in fruits, other vegetables, or even leftover meat or fish.

Think of this as a framework recipe rather than something you need to follow exactly. What you’re aiming for is a classic pancake batter consistency. If your mixture feels too runny, simply add a little more flour. If it’s too thick, loosen it with a splash of milk or water until you get that soft, spoonable batter.

It’s a simple, low-effort way to reduce waste while still offering something nourishing and balanced for your baby. And honestly, it feels like a bit of a win turning scraps into a proper meal.

Age Appropriate:
From when egg has been safely introduced and tolerated (typically from around 6 months)

Notes for Serving:
For baby-led weaning, serve as soft, graspable pancakes or cut into strips. Ensure they are cooked through and soft in texture.

Storage (Fridge & Freezer):
Store cooked pancakes in the fridge for up to 3 days, depending on how fresh your leftovers were to begin with (total length 3 days of the leftovers).
Freeze in an airtight container for up to 2 months. Reheat gently in a pan or toaster.
Batter can be stored in the fridge and cooked fresh, but again, shelf life depends on the age of the leftovers used.