Homemade Dog Pancakes

The weekend breakfast ritual often involves the sizzle of pancake batter hitting a hot griddle. As the family enjoys a fluffy stack, a pair of hopeful eyes are usually fixed on them from under the table.

While sharing human pancakes is ill-advised (due to high levels of sugar, butter, and potentially unsafe ingredients), creating a dog-safe version is a simple way to include a canine companion in the fun.

This “bark-ery” menu features three distinct pancake recipes, from a basic two-ingredient wonder to a nutrient-packed pumpkin version, ensuring there’s a special treat for every pup.

A Quick Guide to Safe Pancake Ingredients

Before cooking, it is essential to verify that all ingredients are safe for canine consumption. This builds trust and ensures the treats are both fun and harmless.

• Peanut Butter? Yes, with a critical exception. Always check the label to ensure it does NOT contain Xylitol (also listed as ‘birch sugar’), which is extremely toxic to dogs. Opt for unsalted, natural peanut butter with no added sugars.
• Flour? Yes. Whole wheat flour or oat flour are excellent choices for dogs without grain sensitivities. Coconut or almond flour can also be used, though they alter the recipe’s density and fat content.
• Pumpkin (Canned)? Yes. This is a fantastic, fiber-rich ingredient. Ensure the can is 100% plain pumpkin puree, not pumpkin pie filling, which contains sugar and spices.
• Eggs? Yes. Cooked eggs are a great source of protein and vitamins for dogs.
• Bananas? Yes. This fruit is a safe and healthy addition, providing potassium and vitamins. It also acts as a natural sweetener and binder.

The Dog-Safe Pancake Recipe Collection

Here are three unique recipes to try, ranging from ultra-simple to hearty and flavorful.

1. The “Two-Ingredient Wonder” Pancakes

For a fast, grain-free treat, these simple pancakes deliver protein and potassium with minimal prep. They are naturally sweet from the banana and are a favorite for dogs with sensitive stomachs or grain allergies.

Ingredients:

• 1 large ripe banana
• 2 large eggs
• Optional: 1 tsp coconut oil for the pan

Instructions:

1. In a medium bowl, thoroughly mash the ripe banana until it is a smooth paste.
2. Crack the two eggs into the bowl with the banana. Whisk well until the batter is combined. The batter will be thin.
3. Lightly grease a non-stick skillet or griddle with coconut oil (or use no oil if the pan is high-quality non-stick) and heat over medium-low heat.
4. Pour the batter to create small, silver-dollar-sized pancakes (about 1 tablespoon of batter each).
5. Cook for 1-2 minutes per side, or until golden brown and cooked through. Their small size helps them flip easily.
6. Let cool completely before serving.

Estimated Calorie Breakdown:

This recipe makes approximately 12-15 small, silver-dollar-sized pancakes.

Recipe-Specific Fun-Tip: These pancakes are soft. For a different texture, pour the batter into a silicone mini-muffin tin and bake at 350°F (175°C) for 10-12 minutes to create “pancake puffs.”

2. Fido’s Classic Peanut Butter & Oat Pancakes

This recipe creates a heartier, more traditional-style pancake using oat flour. The combination of xylitol-free peanut butter and oats provides sustained energy and fiber, making it a satisfying treat.

Ingredients:

• 1 cup oat flour (or whole wheat flour)
• 1/2 cup unsweetened applesauce (or water)
• 1/4 cup xylitol-free peanut butter
• 1 large egg
• 1/2 tsp baking powder (optional, for fluffier pancakes)

Instructions:

1. In a large bowl, combine the oat flour and optional baking powder.
2. In a separate bowl, whisk the egg, unsweetened applesauce, and peanut butter until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
4. Heat a lightly greased (with a tiny bit of coconut or olive oil) non-stick skillet over medium heat.
5. Spoon the batter onto the skillet, forming 2-3 inch pancakes.
6. Cook for 2-3 minutes per side, until golden brown and cooked through.
7. Let cool completely before serving.

Estimated Calorie Breakdown:

This recipe makes approximately 10 (2-inch) pancakes.

Recipe-Specific Fun-Tip: For an extra boost of healthy fats and texture, mix in 1-2 tablespoons of shredded, un-sweetened coconut or ground flaxseed before cooking.

3. The “Autumn Harvest” Pumpkin Spice Pups-cakes

Packed with fiber from pumpkin and a hint of dog-safe spice, these pancakes are a fantastic digestive aid. They are perfect for the fall season or any time a pup needs a gut-friendly snack.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup 100% plain pumpkin puree
• 1/2 cup low-sodium chicken or beef broth (or water)
• 1 large egg
• 1/2 tsp ground cinnamon

Instructions:

1. In a large bowl, whisk together the whole wheat flour and cinnamon.
2. In a separate bowl, mix the pumpkin puree, broth (or water), and the egg until well combined.
3. Add the wet pumpkin mixture to the dry flour mixture. Stir until a smooth batter forms.
4. Heat a non-stick griddle over medium heat (use a very small amount of oil if needed).
5. Pour the batter to create small, silver-dollar-sized pancakes.
6. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes until both sides are golden brown.
7. Let cool completely. These are great served plain or with a tiny dab of plain, unsweetened yogurt on top.

Estimated Calorie Breakdown:

This recipe makes approximately 18 small pancakes.

Recipe-Specific Fun-Tip: Use a small, metal, bone-shaped cookie cutter on a large griddle. Place the cookie cutter on the pan, pour a thin layer of batter inside, and let it set for a minute before removing the cutter and flipping the pancake.

How to Store Your Homemade Pancakes

All of these pancake recipes are soft treats and must be stored properly to prevent spoilage.

Let them cool completely after cooking. Place them in an airtight container in the refrigerator for up to 5 days.

For longer storage, place them in a freezer-safe bag or container, separating layers with wax paper to prevent sticking. They can be frozen for up to 3 months. Thaw in the refrigerator or microwave for a few seconds before serving.