Zucchini Pancakes
These pancakes are light, fluffy, and reminiscent of zucchini bread. Packed with fiber, they’re a healthy yet delicious alternative to regular pancakes—and an easy way to use up extra zucchini.
Zucchini… in a Pancake?
While the masses nod their heads in approval of zucchini bread, the idea of zucchini in a pancake or Zucchini Waffles often times makes people think twice.
Skeptical or not, this recipe is worth a try. The zucchini is virtually tasteless yet adds some powerhouse nutrition into an otherwise empty calorie breakfast food — another sneaky way to add more veggies to their diet.
Ingredients Needed
Here is what you’ll need to make these:
Polly’s Zucchini Tips
Just like with our Double Chocolate Zucchini Bread, and Zucchini Carrot Muffins, how you prep the zucchini matters! Here is what I do for the best results:
Shredding the Zucchini: Wash, then cut off both ends of the zucchini and shred using a box grater. Alternatively, cut the zucchini into chunks and pulverize in the food processor.
Squeezing the Zucchini: It is important to squeeze out as much moisture as possible from the shredded zucchini, otherwise the zucchini may release steam during the cooking process, causing the pancakes to become soggy inside.
- Place the shredded zucchini in a clean kitchen towel, cheesecloth, or several layers of paper towels. Twist and squeeze firmly over a sink or bowl until no more liquid comes out.
- To draw as much moisture out of the zucchini as possible, sprinkle the shredded zucchini with salt and let it sit for 10-15 minutes before squeezing.
Measuring the Zucchini: Make sure to measure your zucchini after shredding and squeezing out the moisture. 1-2 medium zucchini (about 14-16 ounces total), will typically result in 1 cup of shredded, dry zucchini, which will weigh about 5-6 ounces.
Step-by-Step Instructions
See recipe card below for detailed instructions.
Variations
- Add in ½ cup semisweet chocolate or white chocolate chips, chopped almonds, pecans, or walnuts, dried cranberries, fresh blueberries, crushed pineapple, or shredded coconut.
- Add ¼ teaspoon of orange or lemon zest or almond extract to the wet ingredients.
- Spread your favorite nut butter (or even Nutella!) on top of pancakes while still warm.
- Lemon Poppy Seed: add ¼ teaspoon lemon zest, ¼ teaspoon lemon extract (optional), and 1 tablespoon of poppy seeds to the wet ingredients and make as directed.
How to Freeze Pancakes
Freeze for Later: Cook pancakes as directed and allow to cool completely. Place pancakes in an airtight container or bag, with parchment paper between layers. Store in the freezer for up to 3 months.
Prepare from Frozen: Let thaw overnight in the refrigerator and/or prepare directly from frozen using one of these methods:
- Warm in the microwave in 20-30 second intervals.
- Warm in the oven at 350°F for 5-8 minutes, or until warmed through. Alternatively, use a toaster oven or air fryer.
FAQs
Completely cooled pancakes will last in the refrigerator for 2-3 days if separated by parchment paper and sealed tightly. For longer storage, use our freezing instructions.
YES! We are big fans of freezer meals and make-ahead breakfast ideas. Having food prepped can save you so much time! This is why I love to double batches of pancakes and freeze them for later.
While you can use all-purpose flour for this recipe, you will get more nutrition by using whole wheat flour. If you have white whole wheat flour, you can use 1 cup that per batch for this recipe.
Yes! Since there is no butter, you just need to use a dairy-free milk.
Want More Make Ahead Breakfast Ideas?
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Zucchini Pancakes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour (sub: both flours for 1 cup white whole wheat flour per batch)
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg (sub: both cinnamon and nutmeg for your favorite spice blend)
- 1/4 teaspoon salt
- 1/2 cup milk (any kind)
- 1 cup zucchini (finely shredded with excess moisture squeezed out; about 1-2 medium zucchini, 7-8 ounces each)
- 1 large egg
- 2 tablespoons pure maple syrup
- 2 tablespoons avocado oil (I used coconut oil)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Pan: Heat a large saute pan over medium-low to medium heat. Grease with cooking spray.
- Dry Ingredients: In a medium bowl, combine flours, baking powder, cinnamon, nutmeg, and salt. Whisk together.
- Combine Batter: In a medium-large bowl, stir together zucchini, milk, egg, maple syrup, oil, and vanilla. Add dry ingredients and stir until just combined and lumps disappear.
- Cook: Scoop about ¼ cup batter per pancake onto the preheated pan. Cook on one side until bubbles begin to form around the edges, about 3-5 minutes. Flip and cook on the other side for about 3-4 minutes more, until golden brown and cooked through.
- Store: Serve warm with real butter and maple syrup. Store pancakes in an airtight container or bag, with parchment paper between layers, and keep in the refrigerator for 3-4 days.
Freezer Instructions
- Warm in the microwave in 20-30 second intervals.
- Warm in the oven at 350°F for 5-8 minutes, or until warmed through. Alternatively, use a toaster oven or air fryer.
Notes/Tips
- Avoid over-mixing as this can create tough, dense pancakes.
- The batter will be thick, so you may need to use a spoon or measuring cup to help spread it evenly in the pan. If necessary, you can also add 1-2 tablespoons of additional milk to the batter.
- When cooking multiple batches, the first batch will usually take the longest as the pan continues to heat up. Adjust the heat as needed—if the pancakes are browning too quickly before cooking through, lower the temperature.
- Depending on your pan, you may need to spray with cooking spray between each batch of pancakes.
- Completely cooled pancakes will last in the refrigerator for 2-3 days if separated by parchment paper and sealed tightly.
- Place the shredded zucchini in a clean kitchen towel, cheesecloth, or several layers of paper towels. Twist and squeeze firmly over a sink or bowl until no more liquid comes out.
- To draw as much moisture out of the zucchini as possible, sprinkle the shredded zucchini with salt and let it sit for 10-15 minutes before squeezing.
- 1 1/2 cups whole grain pancake mix (like Arrowhead Mills Multigrain)
- 1 tablespoon cinnamon
- 1 1/8 cup milk (any kind; an 1/8 cup = 2 tablespoons)
- 1 cup zucchini (finely shredded )
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 tablespoons oil (I used coconut oil)
Nutrition
Recipe Contributor: Rachel Walters
Pastry Chef Rachel Walters developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Management and Baking and Pastry Arts. She’s worked in numerous restaurants and has developed recipes for Thriving Home for years now.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her husband.
Find more of Rachel’s desserts here.
I for sure have to blend the zucchini so my kids won’t freak out but these are delicious. I always double the recipe and stock the freezer with some.
Theses sound great! We are huge fans of “brinner”, and I’m always on the hunt for healthier options. Any thoughts on making your own whole grain mix? With my nutrition program, I try to eat “whole” foods as much as possible, and will make from scratch where I can to avoid processed foods. I’m not familiar with Arrowhead Mills, so it may be great, but was wondering if you’d ever blended your own whole grain mix? Thanks ladies! Reading your posts is always a highlight of my day!