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–+ servings
A purple kids plate full of zucchini pancakes with a small bowl of yogurt and blueberry sauce I can see a white background with a purple napkin.

Get the recipe: Fluffy Zucchini Pancakes (super easy!)

4.6 stars (9 ratings)
Zucchini's mild flavor blends right into these warmly spiced pancakes for a yummy and healthy addition to breakfast, snack, lunch or even dinner. Great for babies, toddlers, and kids. 6 months and up!
Yield: 15 pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast
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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 extact
  • 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.
    Clear mixing bowl with dry ingredients for pancakes.
  • Wet Ingredients: Add in the melted butter, maple syrup, egg, vanilla extract, grated zucchini, and milk.
    Against the white background with wet and dry ingredients not mixed for zucchini pancakes.
  • Incorporate: Stir until incorporated, do not overmix.
    Against a white background with the zucchini pancake batter mixed together with a hand stringing it.
  • 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.
    A skillet with four cooked zucchini pancakes.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the the batter.
  • Serve and Enjoy!
    Hands holding a purple kids plate full of zucchini pancakes.

Notes

Age: 6 months and up
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.

Equipment

GreenLife Ceramic Skillet Set
Stackable Glass Bowl Set
Bumkins Grip Plate
Grabease Utensil

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