These zucchini banana pancakes are soft, fluffy, and naturally sweet thanks to ripe bananas. They’re the kind of breakfast that feels like a treat but secretly packs in nutritious ingredients. The grated zucchini melts into the batter, leaving no trace of veggies for picky eaters to spot.
If your garden is overflowing with zucchini or you grabbed a few extras from the store, this is a perfect way to use them up. These pancakes are especially great for kids. Most won’t even notice the hidden greens inside.
This article covers a flexible master recipe that you can adjust to fit different dietary needs. Whether you’re looking for a paleo-friendly option, egg-free for vegan diets, or a baby-led weaning version, you’ll find a simple variation that works. Let’s get into why this recipe has become a go-to in so many kitchens.
Table of Contents
Why You’ll Love This Recipe
- Naturally Sweetened: Made with ripe bananas and no refined sugar, these pancakes offer gentle sweetness without the crash.
- Kid-Friendly: A smart way to get children to eat zucchini without them noticing the “green bits.”
- Dietary Friendly: Easy swaps make this recipe work for gluten-free, paleo, and vegan lifestyles.
- Easy to Make: Mix everything in one bowl or blend it all together for fast prep and simple cleanup.
- Freezer-Friendly: Make a big batch and store extras for quick breakfasts on busy mornings.
Ingredients Needed
These pancakes use basic, wholesome ingredients. Each one plays a key role in the final flavor and texture. Here’s what you need and how to adjust for different diets or preferences.
Zucchini
Zucchini adds moisture and softness without changing the flavor. Grate it finely and squeeze out as much liquid as possible using a towel or cheesecloth. Skipping this step can lead to soggy or watery pancakes.
Bananas
Use very ripe bananas with brown spots. They bring natural sweetness and help bind the batter. The riper the banana, the sweeter the pancake.
Flour Options
Choose the flour that fits your diet or pantry. Almond flour adds a rich, nutty flavor and works great for paleo recipes. Oat flour gives a hearty bite and is naturally gluten-free. Spelt or whole wheat flour adds fiber and a slightly nutty taste.
Eggs
Eggs help hold everything together and contribute to a light texture. For egg-free versions, you can use a flax egg or simply rely on a banana and apple cider vinegar combo to help the batter rise.
Starches
Tapioca or arrowroot starch improves texture, especially in grain-free versions. It gives the pancakes a soft, bouncy feel and helps with structure.
How to Make Zucchini Banana Pancakes
These pancakes come together with just a few simple steps. Here’s how to get them soft, fluffy, and cooked just right.
Prepare the Zucchini
Start by grating the zucchini with a box grater. Use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. Set the dry zucchini aside.
Combine Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, milk of your choice, and vanilla extract. Whisk until fully combined.
Combine Dry Ingredients
In a separate bowl, mix your flour, baking powder, cinnamon, and a pinch of salt. Stir to combine and break up any clumps.
Mix the Batter
Pour the dry ingredients into the wet mixture. Gently stir until just combined. Fold in the grated zucchini carefully. Avoid overmixing, as this can make the pancakes dense.
Cook the Pancakes
Heat a nonstick pan or griddle over medium heat. Lightly grease it with oil or butter. Scoop about one quarter cup of batter for each pancake onto the pan. Cook for two to three minutes until bubbles form and the edges look set. Flip and cook the other side until golden brown. Remove and repeat with remaining batter.
Recipe Variations
This master recipe is flexible and easy to adapt. Whether you follow a specific diet or are cooking for babies, these variations cover all the bases.
Paleo and Gluten-Free Zucchini Banana Pancakes
Use almond flour as the base for a grain-free, paleo-friendly pancake. Add a tablespoon of tapioca starch to improve the texture and help the batter hold together. Stick with eggs and dairy-free milk like almond or coconut for best results.
Vegan and Gluten-Free Zucchini Banana Pancakes
Swap the eggs for a flax egg or add an extra half banana for binding. Use oat flour as your base, which keeps it both hearty and gluten-free. Add a teaspoon of apple cider vinegar to the wet ingredients to help the pancakes rise. Use plant-based milk like oat or soy.
Pancakes for Babies and Toddlers (Baby-Led Weaning)
Omit any added salt or optional sweeteners. Stick with simple ingredients like banana, zucchini, oat or whole wheat flour, and eggs or flax egg. Cook the pancakes until fully done and soft. Cut them into strips for younger babies or small pieces for toddlers who can grasp with their fingers.
| Recipe Type | Flour Used | Egg Substitute | Main Feature |
|---|---|---|---|
| Paleo | Almond flour + Tapioca starch | Regular eggs | Grain-free |
| Vegan | Oat flour | Flax egg | 100% plant-based |
| For Babies | Oat or whole wheat flour | Regular eggs | No salt or added sugar |
Pro Tips for Perfect Pancakes
- Don’t Overmix: Mix the batter just until the dry spots disappear. Overmixing can make the pancakes dense and chewy.
- Use Medium Heat: Too much heat will brown the outside too fast and leave the center undercooked. Keep the heat steady and moderate.
- Cover the Pan: Place a lid on the pan while the pancakes cook. This traps steam and helps them puff up for a softer texture.
- Squeeze the Zucchini: Get out as much moisture as you can. Too much water in the batter makes it runny and leads to soggy pancakes.
Troubleshooting Common Problems
Why are my pancakes gummy or dense?
This usually happens from overmixing the batter. Stir just enough to combine the ingredients without making the mixture too smooth.
Why did my pancakes fall apart?
The most common cause is excess moisture from the zucchini. Make sure to squeeze it thoroughly before adding it to the batter. If the batter still feels thin, add a small amount of extra flour.
Why are my pancakes raw in the middle?
The pan is likely too hot. Lower the heat to medium and give the pancakes time to cook through evenly. Patience is key for a soft, fully cooked center without burning the outside.
Serving Suggestions and Topping Ideas
These zucchini banana pancakes are tasty on their own but even better with the right toppings. Try these simple and healthy additions to make your breakfast more satisfying.
- A spoonful of Greek or coconut yogurt adds creaminess and a little tang
- Drizzle peanut butter, almond butter, or any nut butter for healthy fats and flavor
- Top with fresh berries or sliced bananas for natural sweetness
- Sprinkle cinnamon or chopped nuts for texture and warmth
- Add a side of unsweetened applesauce for babies or toddlers who prefer softer textures
Storage, Freezing, and Reheating Instructions
To Store
Place leftover pancakes in an airtight container and keep them in the fridge. They stay fresh for up to one week.
To Freeze
Lay pancakes in a single layer with parchment paper between each one. Transfer to a freezer-safe bag or container. They will keep well for two to three months.
To Reheat
Warm pancakes in a toaster for crispy edges, a microwave for soft texture, or an oven for even heating. All methods work from frozen or fresh. Use what fits your morning routine best.
Zucchini Banana Pancakes Easy Healthy Recipe
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
Description
Fluffy zucchini banana pancakes made with clean, wholesome ingredients. A kid-friendly, naturally sweet breakfast with gluten-free, paleo, and vegan options.
Ingredients
- 1 cup finely grated zucchini, squeezed dry
- 2 ripe bananas, mashed
- 2 eggs (or flax eggs for vegan)
- 1/2 cup flour (almond, oat, or whole wheat)
- 1 tablespoon tapioca or arrowroot starch (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt (optional, skip for babies)
- 1/2 teaspoon vanilla extract
- 1/4 cup milk of choice (dairy or plant-based)
- Butter or oil for cooking
Instructions
- Grate the zucchini using a box grater and squeeze out excess moisture using a towel or cheesecloth. Set aside.
- In a mixing bowl, mash the bananas until smooth. Add eggs, milk, and vanilla extract. Whisk until combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Combine the dry ingredients with the wet mixture. Stir gently until just mixed. Fold in the zucchini without overmixing.
- Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the pan. Cook for 2–3 minutes, until bubbles form and edges set. Flip and cook another 2–3 minutes until golden and cooked through.
- Repeat with remaining batter. Serve warm with toppings of choice.
Notes
For baby-led weaning, omit salt and sweeteners. Make a large batch and freeze extras for quick breakfasts. Use a lid on the pan while cooking to help pancakes puff and cook through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 61.6 kcal
- Sugar: 2.6 g
- Sodium: 112 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 9.9 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 10 mg
Conclusion
These zucchini banana pancakes are more than just a way to use up extra zucchini. They’re fluffy, naturally sweet, and flexible enough to fit nearly any diet. With options for gluten-free, paleo, vegan, and baby-friendly versions, this recipe is easy to customize for your needs.
Whether you’re prepping a big batch for the week or making a quick breakfast for the kids, these pancakes deliver on taste and nutrition.
If you try this recipe, leave a star rating and comment to let others know how it went. We’d love to hear your favorite twists. Did you try the almond flour version? Add your ideas and results below.
Feel free to share this recipe on Pinterest or Facebook to help others find a new favorite breakfast. What toppings did you go with? Tell us in the comments.
Frequently Asked Questions (FAQ)
Are zucchini pancakes healthy?
Yes, zucchini pancakes are a healthy breakfast option. They include fiber from zucchini and bananas, and you can use whole grain or gluten-free flours. There’s no need for added sugar if your bananas are ripe enough.
Can you add zucchini to pancake mix?
Absolutely. Grated and well-drained zucchini can be mixed into store-bought or homemade pancake batter. Just be sure to remove as much water as possible to avoid thinning the mix.
What do you put on top of zucchini pancakes?
Try yogurt, nut butter, fresh fruit, or even a sprinkle of cinnamon. You can also go sweet or savory depending on your preference.
What to have with zucchini pancakes?
Serve them with scrambled eggs, fruit salad, or a smoothie for a balanced breakfast. They also pair well with a dollop of yogurt or a side of applesauce for kids.
Should zucchini be peeled for baking?
No, there’s no need to peel zucchini. The skin is soft and full of nutrients. Just wash it well before grating.
How many calories are in zucchini pancakes?
The calorie count depends on the ingredients used. On average, one pancake may range from 70 to 120 calories. Using almond or oat flour, eggs, and bananas keeps them nutrient-dense and satisfying.
