Zucchini Pancakes
Fluffy, easy Zucchini Pancakes are perfect for babies, toddlers, and kids. Zucchini’s mild flavor blends right into these warmly spiced pancakes for a yummy and healthy addition to breakfast, snack, lunch or even dinner.
Nutritional Information
- Loaded with beta-carotene for healthy eyes
- An excellent source of vitamin C to help with iron absorption and support the immune system
- A good source of potassium to help balance fluid levels and keep heartbeat regular.
- Contains vitamin K for healthy bones and blood clotting.
Zucchini Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 15 pancakes
Age: 9+ months
Ingredients
- 1 1/2 cup flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp melted butter or oil (see notes)
- 2 tbsp maple syrup
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup grated zucchini (roughly 1 medium zucchini) squeezed in towels until dry
- 1 1/4 cup milk
Instructions
- Dry Ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and ground nutmeg.
- Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, grated zucchini, and milk.
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Incorporate: Stir until incorporated, do not overmix.
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Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
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Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
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Serve and Enjoy!
Notes
Age: 9+ months
Yield: 12 small pancakes
Note on Flour: Use an all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend.
Note on Milk: depending on which flour you use, you may need to add in some additional milk – start by adding 1 tablespoon at a time until you reach your desired thickness.
Note on Zucchini: Make sure to squeeze out excess moisture from grated zucchini using either paper towels or cheesecloth to prevent pancakes from getting soggy.
Freezer-Friendly: store any extra pancakes in the fridge for 5 days or in the freezer for up to 3 months. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
