Fluffy Zucchini Pancakes
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My healthy zucchini pancakes are thick, fluffy, and made right in the blender for easy clean up. They’re my family’s favorite wholesome breakfast and taste just like a slice of warm zucchini bread.
My wholesome zucchini pancake recipe tastes like a slice of warm, moist zucchini bread, and ironically, it’s one of my family’s most requested pancakes (yes, over chocolate pancakes or chocolate chip pancakes). A little disclaimer first- these are different from my zucchini fritters, which are more crispy and savory.
Sneaking zucchini into pancakes can be a little tricky, but don’t fret- I’ve tested this countless times to ensure the pancakes turn out thick and fluffy every time, all while being naturally vegan and gluten-free. The zucchini doesn’t overpower the flavor- it adds a pop of color and extra moisture to keep the middle soft. Serve them with maple syrup, fresh berries, or enjoy them straight off the griddle. Bonus? They freeze well, so add them to your meal prep rotation.
Table of Contents
Why I love this recipe
- Easy and quick. Combine all ingredients in a high-speed blender and cook the pancakes.
- Wholesome. These pancakes do not contain flour, eggs, or dairy, making them a healthy option.
- Fluffy and thick. Although this recipe does not contain eggs, the combination of baking powder and vinegar provides a good lift for the pancakes.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Rolled oats. Once blended, rolled oats act as flour, making the pancakes light and fluffy. You can also use pre-made oat flour, but reduce the amount by two tablespoons. I use certified gluten-free oats to ensure these pancakes are gluten-free.
- Ripe banana. Bananas add extra moisture and sweetness, keeping the middle of the pancakes soft. Not a fan of bananas? I’ve made these with mashed sweet potato or even pumpkin puree.
- Milk. I typically use unsweetened almond milk, but any milk works.
- Baking powder. To help the pancakes rise.
- Apple cider vinegar. The vinegar reacts with baking powder and helps make the pancakes lighter and fluffier (and skips the need for eggs!).
- Maple syrup. Adds some subtle sweetness without being overpowering. Honey or agave nectar also works.
- Zucchini. Finely shredded, please. Also, keep the skins on.
- Salt. Just a pinch to balance out the sweetness.
- Mix-ins. Spices (nutmeg, cinnamon), extracts (vanilla, coconut) or chocolate chips (we love mini dark chocolate chips) are all great additions.
Measuring zucchini accurately
When testing this recipe, I learned that too much zucchini can make the batter too thick and cause the pancakes to fall apart. To avoid this, measure the zucchini by its shredded volume. You’ll need exactly 1 cup. To measure it, shred the zucchini, squeeze out the moisture, and then pack it into a measuring cup until full.
How to make zucchini pancakes
Step 1- Assemble. Add all the ingredients, except for the zucchini, to a blender or food processor.
Step 2- Blend until combined. Do not overblend.
Step 3- Cook. Preheat a non-stick pan or griddle over medium heat. Pour ¼ cup portions of batter into the pan. Cook the pancakes, covered, for two minutes per side, or until bubbles appear.
Step 4- Repeat the process until all the batter is used up.
Step 5: Serve with maple syrup or your favorite pancake toppings.
★★★★★ REVIEW
“I have made these for meal prep for a solid 8 weeks now and still have not grown tired of them. So good! Perfect as is, no changes needed. Thanks for my new go-to recipe!” – Amanda
Arman’s recipe tips
- Cover the pan as the pancakes cook. If you’ve made any of my other pancake recipes before, you know I always include this tip. It’s something I learned in culinary school! Covering the pan traps the hot air, which forces the pancakes to puff up considerably more. This results in fluffy pancakes.
- Don’t overblend. Overblending will make the pancake batter too smooth, which in turn will result in thin pancakes. I recommend blending just until the oats break down and the batter is thick.
- Grating zucchini hack. I usually use a box grater, but I’ve had success shredding my zucchini in the food processor (I don’t like taking my food processor out, so I don’t like this).
- Keep the pancakes warm. If I’m making a big batch, I like to keep the cooked pancakes in the oven on a baking sheet. I usually use the ‘warm’ setting, which is around 120°F.
Frequently asked questions
I don’t recommend making the batter in advance. Because these pancakes use oats instead of white or wheat flour, the oats act like a sponge and absorb most of the liquid if left overnight, leaving the batter too thick to use.
I’ve made these with zucchini and summer squash, and it works the same. The only difference is the color of the pancakes.
Yes, I use certified gluten-free oats to keep these pancakes gluten-free. If you don’t want to use oats, buckwheat flakes, and quinoa flakes will work.
Yes, you can. The pancake batter works really well when made into waffles. When I tested this out, I didn’t need to add any extra liquid to the batter.
Storage Instructions
To store. Transfer leftover pancakes into an airtight container and refrigerate for up to 4 days.
To freeze. You can make a big batch of these healthy pancakes and freeze them for up to 3 months.
Reheating: To eat frozen zucchini pancakes, let them thaw in the fridge, then reheat them in the microwave for a minute. Alternatively, you can reheat these pancakes in a non-stick skillet over medium heat.
If you tried this Zucchini Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.
Fluffy Zucchini Pancakes Recipe
Video
Ingredients
- 1 cup rolled oats rolled oats, quinoa flakes, buckwheat flakes etc
- 1/4 cup milk
- 1 medium banana or sweet potato
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 cup zucchini shredded and moisture removed
Instructions
- In a high-speed blender or food processor, add the oats, milk, banana, baking powder, apple cider vinegar, and maple syrup. Blend until a thick batter remains, but do not overblend. Fold through the zucchini and any mix-ins of choice.
- Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter in the pan and cover with a lid. Cook for 1-2 minutes, or until the edges start to brown. Flip and cook for a further minute or two. Repeat until all the batter is used up.
- Remove from pan and enjoy immediately.
Notes
- Zucchini: Keep skin intact when shredding. One cup is the measured weight once the moisture is removed.
- Make them savory: Swap out the mashed banana and maple syrup for 1/3 cup Greek yogurt. Add shredded cheese, finely diced onions, and any vegetables of choice.
- Leftovers: Keep in the fridge for up to 4 days or in the freezer for 3 months.
- Reheating: To eat frozen zucchini pancakes, let them thaw in the fridge, then reheat them in the microwave for a minute. Alternatively, you can reheat these pancakes in a non-stick skillet over medium heat.
Nutrition
More healthy pancakes
- Almond flour pancakes
- Healthy banana pancakes
- Coconut flour pancakes
- Oat flour pancakes
- Protein pancakes
Is it more flavourfull with banana or sweet potato? I like both of them very much.
But cannot decide.
Wow cannot believe pancakes csn be made with zucchini, really will try!
I wasn’t expecting zucchini pancakes to taste good.
But they did!
I’ve made these a handful of times with my surplus of zucchini from the garden and they are so good!
I have made these for meal prep for a solid 8 weeks now and still have not grown tired of them. So good! Perfect as is, no changes needed. Thanks for my new go-to recipe!
This has been my go to pancake recipe for over a month now and I’ve been sharing with everyone who will listen. Love the texture and the simple ingredients. Shred some zucchini in bulk and it comes together so quickly!
A few changes I made:
– add cinnamon. Game changer. So delicious.
– do not make in blender. I wasn’t a fan of how thick the batter got, making it hard to get out of the blender. Instead I mash the banana in a bowl, add all the liquids, then add the blended oats (I prep oat flour in advance… 1 cup oats = 3/4 cup flour)
Thanks for the feedback, Teri!
Made them for our family brunch today. All 7 of us loved them!!! (Just wish that they used more of my zucchini!) I got 6 per batch. I like the idea in the comments of using pumpkin! Will try that. Next time I will leave out the 1 tbsp maple syrup as I think that the banana makes them sweet enough, plus we each put 1 tbsp of homemade maple syrup on top. 😊 Thanks for the recipe!
That sounds fabulous, Kelly!