Add some veggie goodness to your little one's breakfast with these healthy baby zucchini bread pancakes. Made with simple, wholesome ingredients and no added sugar, they taste like zucchini bread, but without the sugar crash. This one-bowl recipe is perfect for babies, toddlers, and the whole family!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Zucchini Bread Pancakes
Whether your garden is overflowing with zucchini, or you just want to add some veggies into your little one's diet, these zucchini bread pancakes are a healthy, wholesome way to get your baby or toddler eating zucchini first thing in the morning! They are made with simple, healthy ingredients and have no added sugar. With applesauce, cinnamon and a hint of nutmeg, they have the taste of zucchini bread that you love without the sugar crash, and are easy to make in one bowl. The soft, fluffy texture is perfect for baby led weaning, babies in the finger food stage, and toddlers - though kiddos of all ages and adults can enjoy them, too!
Read more: How to Serve Zucchini for Baby Led Weaning
Jump to:
Ingredients
- Zucchini - shredded but not squeezed dry. I use a coarse grater to shred it. If you want smaller pieces, use a food processor or a smaller-holed grater.
- Whole wheat flour - For lighter, fluffier pancakes, use white whole wheat flour or whole wheat pastry flour OR swap all purpose flour.
- Applesauce - Adds moisture and a hint of natural sweetness. Try my recipe for easy homemade applesauce!
- Milk of choice
- Egg
- Vanilla
- Cinnamon and nutmeg - for the delicious flavors of zucchini bread.
- Baking powder
- Optional for older kiddos: add a handful of mini chocolate chips or chopped walnuts.
Helpful equipment: Coarse grater, large bowl, whisk, well seasoned cast iron or nonstick skillet, or griddle for cooking
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk all of the wet ingredients together in a large bowl until well combined.
- Add the dry ingredients and stir until just combined. You want the streaks of flour to just disappear without over-mixing.
- Fold in the shredded zucchini.
- Pour the batter by 2-tablespoonfuls onto a lightly buttered or oiled skillet heated over medium-low heat. Cook for 2-3 minutes per side, flipping once. Repeat until all of the batter is used.
Tips for The Best Zucchini Pancakes
- Whole wheat flour: If you've got skeptical or picky little ones, use white whole wheat flour or whole wheat pastry flour for a softer, fluffier texture. Or swap in all purpose flour.
- Careful not to over-mix the batter so that you don't have tough pancakes. The flour should just disappear into the wet ingredients.
- Pancakes are ready to flip when you see bubbles appear on the surface of the batter and the edges start to dry. If they start to brown too quickly, turn the heat down just a bit.
- These pancakes are not super sweet since they are meant for babies. If you're making them for older kids or adults, feel free to add 1-2 tablespoons of brown sugar, maple syrup or honey to the batter with the wet ingredients. Or simply drizzle with maple syrup. They're also delicious with mini chocolate chips sprinkled in!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. Freeze in a single layer on a baking sheet first, then transfer frozen pancakes to a freezer bag for storage. Thaw frozen pancakes in the refrigerator overnight or on the counter 30-60 minutes.
To reheat, simply pop one or two in a single layer in the microwave for 30 seconds. You can also heat them on the lowest setting in the air fryer or toaster oven. Always test the temperature before serving to babies!
How To Serve Pancakes To Babies 6 Months and Up
The best way to serve pancakes to baby led weaning babies or babies in the finger food stage who do not yet have a pincer grasp is in finger-length strips. This shape allows them to pick up the food in their fist and easily hold it to their mouths to munch on.
Once baby develops a pincer grasp, usually around 9-10 months, you can cut pancakes into small bite-sized pieces (about the size of your fingernail) for practice picking up small objects. You can also continue to serve in strips.
I like to serve zucchini bread pancakes with a drizzle of natural peanut butter, applesauce for dipping, or plain Greek yogurt.
More Healthy Pancake Recipes for Baby
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Sugar Baby Zucchini Bread Pancakes Recipe
Add some veggie goodness to your little one's breakfast with these healthy baby zucchini bread pancakes. Made with simple, wholesome ingredients and no added sugar, they taste like zucchini bread, but without the sugar crash. This one-bowl recipe is perfect for babies, toddlers, and the whole family!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- ½ cup unsweetened applesauce
- ¼ cup milk of choice
- 1 large egg
- 1 tsp vanilla
- ¾ cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup grated or shredded zucchini
- butter or oil, for cooking
Instructions
- In a large bowl, whisk the wet ingredients (applesauce, milk, egg, vanilla) until well combined.
- Add the dry ingredients (flour, baking powder, cinnamon, nutmeg) and mix until just combined, careful not to over-mix.
- Gently fold in the shredded zucchini.
- Heat a well seasoned cast iron skillet, nonstick skillet, or griddle over medium low heat. Add a small bit of butter or oil of choice to the skillet. Scoop or pour batter by 2 tablespoonfuls on the skillet and cook 2-3 minutes. Flip pancakes and cook an additional 2-3 minutes, or until cooked through. Repeat with the remaining batter.
Notes
- Careful not to over-mix the batter to avoid tough pancakes.
- Pancakes are ready to flip when bubble start to appear on the surface and edges start to dry. If the bottoms brown too quickly turn the heat down just a bit.
- For softer, fluffier pancakes, use white whole wheat flour or whole wheat pastry flour. You can also use all purpose flour.
- These pancakes aren't super sweet. If you're making them for older kiddos or adults, feel free to add 1-2 tablespoon of brown sugar, maple syrup or honey to the batter with the wet ingredients. Or simply serve with a drizzle of maple syrup.
- Optional add-ins for older kiddos and adults: pinch of salt, mini chocolate chips and/or chopped walnuts.
Lauren says
My 9mo old and 5 yr old loved these! I actually ended up making mini muffins from this but still they were a hit! I added some mini chocolate chips on the ones I made for my 5 yr old and he’s obsessed lol. Cooked at 350 for 12 mins
Kaleigh says
Thanks for the review, Lauren! I'm so glad your little ones love them, and thanks for sharing your modification for muffins!