Millet flour pancakes that are gluten free and also toddler friendly, a big hit from my recent experiments to please the 1 year old in the house who has been on primarily Indian food and textures for a while.
It has been a personal goal for me to try and include different flours (both from grains and seeds) into our diets, including for LilS. She has so far been a champ in terms of her food habits – her appetite is not big but she will try anything. Wonder who she takes after with that, haha.
While we stuck to mostly Indian food for the first 6 months after introducing solids to LilS, I started trying new toddler-friendly soon after she turned a year old.
These pancakes were born out of one such experiment.
They were received really well, I am happy to say.
These millet flour pancakes:
- are spongy and soft
- retain the softness for a good while after they have been made
- are perfect for self-feeding, if you follow baby-led weaning
- don’t take very long to make at all! A bonus for busy moms
Looking for Indian baby food recipe ideas?

Millet Flour Pancakes Recipe
Ingredients
- 1/2 cup millet flour I used Bob's Red Mill millet flour - US
- 1/3 cup milk
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp sugar I used coconut sugar
- A pinch of cinnamon
- A pinch of salt
- Butter for cooking
Instructions
- Add the dry ingredients - millet flour, salt, baking powder, cinnamon powder and sugar - to a bowl
- Mix well until combined
- Now add the milk and eggs to this
- Mix gently until combined
- Heat a pan and spread some butter
- Pour about 1/4 cup and let the batter spread to form a thick circle
- Cook on both sides until golden brown
- Add more butter as needed
- Best served warm but keeps well for about 2 hours
- You can add some bananas and berries on top before serving
Notes
Step by Step Millet Flour Pancake Recipe
Add the dry ingredients – millet flour, salt, baking powder, cinnamon powder and sugar – to a bowlMix well until combined and add the milk and eggs to this.Â
Whisk gently until combined and make sure the batter has no lumps
Heat a pan and spread some butter
Pour about 1/4 cup and let the batter spread to form a thick circle
Cook on both sides until golden brown
Add more butter as needed. Best served warm but keeps well for about 2 hours
You can add some bananas and berries on top before serving.
Well, This time they were flat and thin, so I added a shake or two of millet flour on top with not quite a full teaspoon of baking powder and tmixed that in. They were the puffy pancakes I remembered. Someone else was accurate about that. Still loved ’em!
Love ’em. As good as my old gf recipe, except now the only and best flour for my hubs is millet. thought they might be dense but no oo oo. They puff up well, (be sure your baking owder is fresh). With my frozen summer garden berries heated up and put on top, after a little real butter and real maple syrup, they are delicious! I make a double batch to be sure I have leftovers to use all kinds of ways! They hold up that well. Happy cook, happy hubs!