Zucchini Pancakes

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5 from 18 votes
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These zucchini pancakes are a sweet and healthy breakfast idea you shouldn’t sleep on. Ready in minutes, these turn out super thick and fluffy every single time. 

zucchini pancake.

You know it’s most likely going to be something healthy when there is zucchini in a dessert recipe. 

We have a few fan favorites here, including zucchini brownies, cookies, and healthy zucchini bread. But if you looking for something to kickstart your morning, then these zucchini pancakes are your answer. 

Why add zucchini to pancakes?

While some people despise the idea of having zucchini in their sweet treats, this squash is quite good for using for baking recipes as well as for making pancakes and waffles. 

What makes zucchini suitable for pancakes is its mild flavor and moist texture. Grated zucchini acts pretty much like a mashed banana. 

Aside from helping with the texture of the pancakes, zucchini also boosts the nutritional value of the pancakes. It is high in fiber and folate and very low in calories. They are also:

  • Easy and quick. Combine all ingredients in a high-speed blender and cook the pancakes. It will take only a few minutes to put together a healthy breakfast on busy mornings.  
  • Vegan and gluten-free. There is no flour, eggs, or dairy used in this healthy pancake recipe. 
  • Fluffy and thick. While there are no eggs in this recipe, the combination of baking powder and vinegar provides a good lift for the pancakes. 

If you’d like something a little more savory, add zucchini to a stack of savory pancakes. 

Ingredients needed

This zucchini pancake recipe is very simple, and the ingredients reflect that. Here is what you’ll need. 

  • Rolled oats. Once blended, rolled oats act as flour and make the pancakes light and fluffy. 
  • Mashed banana or sweet potatoes. These ingredients act as a starchy base for the pancakes. Use an overripe mashed banana if you are aiming for a sweeter flavor. 
  • Milk. You can use any milk of your choice. Unsweetened almond milk is a great option if you are trying to keep this recipe sugar and dairy-free. 
  • Baking powder. To help the pancakes rise. 
  • Apple cider vinegar. The vinegar reacts with baking powder and helps make the pancakes lighter and fluffier. 
  • Maple syrup. Adds some subtle sweetness without being overpowering. Honey or agave nectar also work too. 
  • Zucchini. Finely shredded. 
  • Chocolate chips (optional). Distributed throughout the pancakes, chocolate chips create a richer mouthfeel for each bite. 

How to make zucchini pancakes

To make these pancakes, simply add all ingredients, except for the shredded zucchini and chocolate chips, to a blender or a food processor and blend until smooth. Fold in the zucchini and chocolate chips making sure they are evenly distributed in the batter. 

Preheat a non-stick pan over medium heat. Pour ¼ cup portions of batter into the pan. Cook the pancakes for two minutes per side. 

Remove from the pan and serve immediately. 

zucchini pancake recipe.

Tips to make the best recipe

  • If you are allergic to oats, you can substitute them with quinoa, buckwheat, or spelt flakes. All these alternatives work well for this healthy pancakes recipe though they provide a slightly thicker texture and flavor. 
  • When using zucchini for the pancakes, grate or shred them finely. Remove the excess moisture from the shredded zucchini with the help of cheesecloth or by simply squeezing it with your hands. 
  • Check the rolled oats packaging to make sure they are gluten-free. While oats are naturally gluten-free, they are often contaminated by grains. 

Flavor variations

Like any good pancake, a few tweaks can completely transform its taste and texture. Here are a few ideas: 

  • Add a pinch of cinnamon. This woody spice will warm up the flavor of the pancakes and make them more aromatic. 
  • Use ground nutmeg. If you are adding cinnamon to these zucchini pancakes, you might as well add some ground nutmeg. The latter will give the pancakes some nutty and earthy hints. 
  • Add vanilla extract. A dash of vanilla extract added to the pancakes will create a much deeper flavor making you completely forget that there is squash in them.

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. 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. 

zucchini pancakes.

More pancake recipes to try

Frequently asked questions

What to eat with zucchini pancakes?

Serve these pancakes with mixed berries, fruit salad, your favorite syrup, and a dollop of Greek yogurt or whipped cream. You can also sprinkle them with chopped nuts or chocolate chips. 

How many carbs are in this recipe?

A serving of zucchini pancakes contains a total of 21 grams of carbs. This is significantly lower compared to the number of carbs in regular pancakes. 

How many calories are in these pancakes?

A serving of zucchini pancakes contains only 130 calories. 

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zucchini pancakes recipe.

Zucchini Pancakes

5 from 18 votes
These zucchini pancakes are a sweet and healthy breakfast idea you shouldn’t sleep on. Ready in minutes, these turn out super thick and fluffy every single time.
Servings: 4 servings
Prep: 2 mins
Cook: 3 mins
Total: 5 mins

Ingredients  

Instructions 

  • In a high speed blender or food processor, add all your ingredients, except for the zucchini and chocolate chips and blend until a thick batter remains. Add the zucchini and chocolate chips and blend very lightly.
  • Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup portions of the batter in the pan. 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

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. 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

Serving: 1servingCalories: 130kcalCarbohydrates: 21gProtein: 3gFat: 4gSodium: 346mgPotassium: 73mgFiber: 3gCalcium: 216mgIron: 2mgNET CARBS: 18g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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)

  2. 5 stars
    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!