Baby and toddler recipes
🥞 Raspberry and ricotta pancakes
Light, fluffy pancakes made with ricotta and squashed raspberries. A little higher in protein than standard pancakes, with no added sugar.
Makes about 10 small pancakes
Ingredients
- 100g Ricotta
- 1 Egg
- 50g self raising flour
- 3 tbsp Cow's milk (full fat)
- 60g Raspberry (squashed)
- 1 tsp Butter (unsalted, for the pan)
Method
- Whisk the ricotta, egg and milk together.
- Fold in the flour.
- Gently stir in the squashed raspberries.
- Heat a little butter in a non stick pan on a medium low heat.
- Drop in tablespoons of batter and cook for 2 minutes each side until golden and set.
- Cool before serving.
Serving it to your baby
From 9 months, cut into strips or squares. For younger babies, mash the raspberries fully into the batter and serve in fingers.
For the rest of the family
Serve adults' with extra berries, Greek yoghurt and maple syrup.
Storing and reheating
Fridge for up to 2 days or freeze for up to 2 months. Reheat until hot, then cool.
Weaning with OBubba
Plan meals and log what your baby loved.
OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.
Questions parents ask
Are raspberries safe for babies?
Yes. Soft raspberries are fine from 6 months; squash them or tear them in half for younger babies.
Can I use frozen raspberries?
Yes, defrost and drain them first so the batter is not too runny.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).