This post may contain affiliate or sponsored links. Please read our disclosure policy.
These crowd-pleaser whole grain zucchini pancakes pack a yummy punch. The zucchini adds nutrition that even the pickiest kid won’t taste. They come together fast and are easy to freeze for busy mornings.
Zucchini… in a Pancake?
While the masses nod their heads in approval of zucchini bread, the idea of zucchini in a pancake 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.
Cha-ching–another sneaky way to add more veggies to their diet.
Ingredients in Zucchini Pancakes
Here is what you’ll need to make these:
- Whole grain pancake mix – You can usually find this in the health food area in your grocery store. You can also use our oatmeal pancake mix recipe.
- Milk – I use whole milk because it’s the least processed. Almond milk will also work.
- Shredded zucchini – Here is how to freeze zucchini if you have extra.
- Vanilla – Making your own homemade vanilla is easier than you think!
- Coconut Oil – you can sub any tasteless oil
Tip: Shredding Zucchini
To shred a zucchini, wash it well first. Cut off the stem parts at both ends. Then, either use a box grater to shred.
You can also cut the zucchini in to a few chunks and throw them in the food processor.
Drained the water off and had perfectly processed zucchini.
Want More Make Ahead Breakfast Ideas?
Foolproof make-ahead breakfast recipes that will help you start the morning the right way.
Pancake Making Tips
Whisk your dry ingredients to avoid big lumps. Since this recipes calls for a baking mix, you’ll want to make sure all the big clumps are worked out before adding them to a skillet.
Resist the over-mix. Once you’ve added your wet ingredients to your dry, mix them together until just combined. Because the recipe has gluten, overmixing the batter will make the pancakes more dense and less fluffy.
Turn the pancake mix into waffles! Yes, you can use pancake mix to make waffles. Just add a little extra oil to the batter.
Double the batch and freeze! 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.
How to Freeze Pancakes
To Freeze: Fully cook and cool the pancakes. Place them in an airtight container or bag and freeze laying flat.
To Prepare: Microwave frozen pancakes in 30 second intervals until warmed. You can also use a toaster oven to thaw and reheat the pancakes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 1/2 cups whole grain pancake mix (like Arrowhead Mills Multigrain)
- 1 tablespoon cinnamon
- 1 cup plus 2 tablespoons milk
- 1 cup finely shredded zucchini
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons oil (I used coconut oil)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Heat a pan over medium-low heat. Grease with cooking spray (I used coconut oil).
- Stir together all ingredients in a medium to large-sized bowl just until combined and lumps disappear.
- Scoop about 1/4 cup batter per pancake. Cook on one side until bubbles begin to form around the edges (about 2 minutes). Flip and cook on the other side for about a minute or two more, until cooked through.
- Serve with real butter and real maple syrup.
Freezer Meal Instructions:
Cook pancakes according to recipe instructions. Place pancakes on cooking sheet in a single layer to freeze them. When solid, you can transfer to pancakes to a freezer safe bag or container. Freeze for up to 3 months.
Pull out as many pancakes as you need. Thaw in refrigerator overnight or warm in microwave for a brief time.