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!
Why Choose Pancakes for Baby Led Weaning?
When starting solids, parents often look for foods that are easy for babies to grasp, chew, and digest. Pancakes are one of the best first finger foods because they:
- Have a soft, tender texture that’s safe for little mouths.
- Can be made in mini sizes perfect for baby hands.
- Use simple ingredients without added sugar or salt.
This zucchini pancake recipe combines vegetables, fruit, protein, and healthy fats all in one bite, making it both nutrient-dense and convenient.
The Hidden Veggie Bonus
One of the best parts about these pancakes? They’re an easy way to sneak in vegetables. Zucchini has a very mild flavor that blends seamlessly into the batter, so your baby (or even picky toddler) won’t notice it’s there.
This makes zucchini pancakes a great option if you’re looking to:
- Boost your child’s veggie intake without a fight.
- Serve a healthy breakfast that feels like a treat.
- Expose babies early to different textures and flavors in a gentle way.
Think of these as your little “secret weapon”. Your child gets the nutrients from zucchini, but all they taste is soft, naturally sweet pancakes.
My Toddler Loves Them Too
The best part about this recipe is that it isn’t just for babies. My toddler absolutely loves these zucchini pancakes!
As moms, it’s such a win when we can cook just one meal that both baby and toddler will eat. These pancakes do exactly that. My toddler sees pancakes on the plate and gets excited, while I feel good knowing there’s a hidden serving of veggies inside. It’s the perfect mix of nourishing and kid-approved.
Variations to Try
- Carrot pancakes – swap zucchini for grated carrot.
- Banana-blueberry pancakes – add halved blueberries to the batter.
- Spinach pancakes – blend spinach with the banana and yogurt before adding flour.
Zucchini Pancakes (Baby-Led Weaning & Toddler-Friendly)
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.
