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No Sugar Baby Zucchini Bread Pancakes Recipe

plate of baby zucchini bread pancakes.

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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!

Ingredients

Units Scale
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk of choice
  • 1 large egg
  • 1 tsp vanilla
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup grated or shredded zucchini
  • butter or oil, for cooking

Instructions

  1. In a large bowl, whisk the wet ingredients (applesauce, milk, egg, vanilla) until well combined.
  2. Add the dry ingredients (flour, baking powder, cinnamon, nutmeg) and mix until just combined, careful not to over-mix. 
  3. Gently fold in the shredded zucchini.
  4. 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.

Equipment

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 tbsp 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.