Zucchini Pancakes

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. 

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. 

Table of Contents

1. Why add zucchini to pancakes?
2. Ingredients needed
3. How to make zucchini pancakes
4. Tips to make the best recipe
5. Flavor variations
6. Storage Instructions
7. More pancake recipes to try
8. Frequently asked questions
9. Zucchini Pancakes

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. Just like our banana and cinnamon roll pancakes, these have 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. 

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. 

More pancake recipes to try

• Almond flour pancakes
• Blueberry pancakes
• Coconut flour pancakes
• Almond flour pancakes
• Oat flour pancakes
• Protein pancakes

Frequently asked questions