This post may contain affiliate links. See my disclosure policy.
These healthy zucchini pancakes are thick, fluffy, and made in the blender. They are my family’s favorite wholesome breakfast. Make them sweet or savory- it’s your choice!
★★★★★ 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
Table of Contents
My wholesome zucchini pancake recipe tastes like a slice of warm, moist zucchini bread and is easy to make. These are different from my zucchini fritters, which are more crispy and savory.
These pancakes are naturally gluten-free and vegan, yielding thick and ultra-fluffy pancakes every time. If you’re worried about any zucchini flavor, don’t be. They add a pop of color and some extra moisture to keep the middle of the pancakes soft. Pair them with maple syrup, fresh berries, or enjoy them as is.
If you love sneaky zucchini recipes like us, try my zucchini brownies, zucchini cookies, zucchini chocolate cake, and healthy zucchini bread next.
Ingredients needed
- 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.
- Mashed banana. Bananas add extra moisture and sweetness and keep the middle of the pancakes soft. Not a fan of banana? 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.
- Chocolate chips (optional). But highly recommended.
How to make zucchini pancakes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend all the ingredients, except for the zucchini.
Step 2- 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 3- Assemble. Remove from the pan and serve immediately.
Arman’s recipe tips
- Grate or shred the zucchini finely. This makes them seamlessly incorporate into the pancake batter. I like to use a box grater for this.
- Remove the excess moisture from the zucchini with the help of cheesecloth or by simply squeezing it with your hands.
- Cover the pan while they cook the pancakes to make them even fluffier. Trapping the hot air forces the pancakes to puff up considerably more.
- Make waffles. This exact batter works just as well in a waffle iron as it does a skillet.
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.
Frequently asked questions
I’ve made these with zucchini and summer squash and it works the same. The only difference is the color of the pancakes.
Yes, as I use gluten-free certified oats. If you don’t want to use oats, buckwheat flakes and quinoa flakes will work.
More healthy pancakes to try
- Almond flour pancakes
- Healthy banana pancakes
- Coconut flour pancakes
- Oat flour pancakes
- Protein pancakes
- Or any of these pancake recipes
If you tried this Zucchini Pancakes Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 1/2 cup zucchini shredded and moisture removed
- 1-2 tablespoons chocolate chips optional
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. Fold through the zucchini and chocolate chips.
- 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
- Add spices like cinnamon, nutmeg, or gingerbread spice.
- Use flavor extracts, like vanilla extract or coffee extract.
- Fold through mix-ins like white chocolate chips, dried fruit, nuts, or fresh berries.
Nutrition
Originally published June 2017, updated and republished April 2025.
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!