Zucchini Pancakes

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Even picky eaters will love these easy homemade zucchini pancakes that taste like zucchini bread in pancake form. Serve with melty butter and warm maple syrup for a fabulous weekend brunch or holiday breakfast. Zucchini pancakes go extremely well with crispy bacon and fresh fruit.

WHAT ARE ZUCCHINI PANCAKES?

Zucchini breakfast pancakes are made from old-fashioned pancake batter that has shredded zucchini and ground cinnamon added to it. They taste like zucchini bread and are a great way to use up any extra zucchini from your garden. Serve them with butter and warm maple syrup.

INGREDIENTS

This section explains how to choose the best ingredients for zucchini breakfast pancakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these homemade zucchini pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract
• Refrigerated/Frozen Ingredients: butter, egg, milk
• Produce Ingredients: zucchini
• Spices: salt, cinnamon

WHAT TO MAKE NEXT: If you love fluffy pancakes then you’ll love Andrea’s Pumpkin Pecan Pancakes.

INSTRUCTIONS

This section shows how to cook zucchini pancakes in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, shred the zucchini, using a food processor or box grater. Then place shredded zucchini in a cheesecloth or cloth napkin and squeeze out any excess liquid.

MAKE BATTER: In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Then add melted butter, lightly beaten egg, vanilla, milk and zucchini to the bowl. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to burst. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love everything zucchini then you’ll love our Air Fryer Zucchini Fries.

HOW TO STORE

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave.

WHAT TO SERVE WITH ZUCCHINI PANCAKES

These amazingly fluffy pancakes go great with Instant Pot Egg Bites, crispy bacon, and fresh fruit.

MORE BREAKFAST RECIPES

We love making big family breakfasts on weekends and holidays. Some of our favorite recipes are Overnight French Toast Casserole, Sausage Breakfast Pizza, and Blueberry French Toast Casserole.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking zucchini breakfast pancakes.