Zucchini Pancakes (Baby-Led Weaning & Toddler-Friendly)
These baby led weaning zucchini pancakes are soft, wholesome, and perfect for little hands to pick up and self-feed. With simple ingredients like yogurt, banana, and zucchini, they’re packed with nutrition while staying light and fluffy. Whether you’re starting solids with your baby or looking for a healthy toddler breakfast, this recipe is an easy win.
Servings 12 pancakes
Ingredients
- ½ cup plain yogurt whole milk or Greek yogurt works best
- ½ cup flour all-purpose or whole wheat
- 1 egg
- ½ banana mashed
- ¼ teaspoon cinnamon
- ¼ cup grated zucchini squeezed dry
- Butter or oil for cooking
Instructions
- Prepare the zucchini: Grate and squeeze out excess water.
- Make the batter: Mash banana until smooth. Whisk in yogurt and egg. Stir in flour and cinnamon, then fold in grated zucchini.
- Cook the pancakes: Heat a skillet over low-medium heat with a little butter. Spoon in batter to form small pancakes.
- Flip and finish: Cook 2–3 minutes per side until golden brown.
- Cool and serve: Let cool before serving to baby or toddler.
Notes
- Fridge: Store in an airtight container up to 2 days.
- Freezer: Freeze up to 2 months with parchment between pancakes. Reheat in a pan or toaster.