Leftover pancakes
Gluten Free, Nut free, Soy free, Vegetarian
About the recipe
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.
Ingredients
1 cup leftover cooked vegetables and or fruit (see note)
1 egg
1 tablespoon ghee
1 heaped tablespoon cassava or buckwheat flour (plain flour also works, but is another allergen *wheat)
1/4 teaspoon baking powder
Optional spices such as cinnamon lemon zest paprika or cumin
Optional desiccated liver powder
Method
Add all ingredients to a bowl and mash well with a fork, or blend in a food processor until a smooth batter forms.
Check the consistency. You are aiming for a classic pancake batter texture. If too thick, add a small splash of water. If too thin, add a little more flour.
Heat a pan over medium heat and add a little ghee or coconut oil. Spoon small amounts of batter into the pan and cook until bubbles form and the underside is golden. Flip and cook until fully cooked through.
Alternatively, place spoonfuls into a sandwich press. Allow the batter to set for about 30 seconds before gently closing the lid and cooking through for around 1 minute.
Ensure pancakes are cooked through before serving.
For dairy free option, omit the ghee.
Cassava flour can be swapped for buckwheat flour, spelt flour or plain flour
Egg can be omitted, however texture will be softer and slightly more fragile
Vegetable and fruit combinations can be varied depending on what you have available – however, starchy bases like pumpkin, sweet potato, potato or banana work best for this recipe.
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