Go Back Email Link
–+ servings
A stack of zucchini pancakes with maple syrup being poured on top.

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. Even picky eaters will love these veggie-packed pancakes for breakfast.
5 from 1 vote
Yield: 8 pancakes
Prep Time:10 minutes
Cook Time:6 minutes
Total Time:16 minutes
Print Pin Rate

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
 

  1. Prepare Pan: Heat a large saute pan over medium-low to medium heat. Grease with cooking spray.
  2. Dry Ingredients: In a medium bowl, combine flours, baking powder, cinnamon, nutmeg, and salt. Whisk together.
  3. 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.
  4. 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.
  5. 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

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.

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.
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.
 
To Make Using a Mix:
  • 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)
Combine the above ingredients and cook as directed in the recipe card.

Nutrition

Serving: 1 pancake | Calories: 122 kcal (6%) | Carbohydrates: 17 g (6%) | Protein: 3 g (6%) | Fat: 5 g (8%) | Cholesterol: 25 mg (8%) | Sodium: 195 mg (8%) | Fiber: 1 g (4%) | Sugar: 4 g (4%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner