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Home » Blog » Course » Zucchini Pancakes

Zucchini Pancakes

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Published: Aug 16, 2022 by Andrea + Stef ·

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Delicious, thick and fluffy zucchini pancakes with just a hint of cinnamon. These zucchini breakfast pancakes whip up quickly and taste better than plain pancakes.
Jump to Recipe
syrup running over a stack of pancakes topped with butter
Stack of zucchini pancakes.

Fluffy and thick zucchini pancakes are quick and easy to make but taste so much better than a store bought mix. We added shredded zucchini and a touch of cinnamon to classic pancake batter to make this amazingly delicious breakfast treat.

Table of Contents

  • WHAT ARE ZUCCHINI PANCAKES?
  • INGREDIENTS
  • INSTRUCTIONS
  • RECOMMENDED TOOLS
  • TIPS FOR THE BEST ZUCCHINI PANCAKES
  • HOW TO STORE
  • WHAT TO SERVE WITH ZUCCHINI PANCAKES
  • MORE BREAKFAST RECIPES
  • FREQUENTLY ASKED QUESTIONS
  • Zucchini Pancakes
Stack of zucchini pancakes with syrup pouring on top.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

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.

❤️ WHY YOU’LL LOVE THIS ZUCCHINI PANCAKE RECIPE

✔️ Notable: Thick and fluffy pancakes made from scratch that taste so much better than pancake mix. The zucchini added makes them moist and healthier.

✔️ Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.

✔️ Pairs well with: Drizzle on some warm maple syrup. Serve crispy bacon on the side.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: skillet, food processor, big mixing bowl, cooking spatula

stack of zucchini pancakes topped with butter and maple syrup with a fork
Stack of zucchini pancakes.

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
ingredients for zucchini pancakes

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.

shredded zucchini in a cloth napkin
squeezing out extra liquid from the zucchini

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.

milk added to dry ingredients
shredded zucchini added to pancake batter

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.

zucchini pancake batter
raw pancake batter in a pan

SERVE: Serve immediately with butter and warm maple syrup.

cooked pancake in a pan
stack of pancakes with a quarter cut out

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

RECOMMENDED TOOLS

Skillet — We love making our pancakes in a skillet on the stovetop but you can also use a griddle or electric griddle to cook your pancakes.

TIPS FOR THE BEST ZUCCHINI PANCAKES

Follow these tips to make the best breakfast pancakes.

✔️ Squeeze the extra liquid from the zucchini. Don’t skip this step! Otherwise you end up with very runny batter and your pancakes wont turn out.

✔️ Do not overmix the batter. Only mix until the batter is just combined. Overmixing makes pancakes rubbery.

✔️ Keep your skillet over medium heat. If your skillet gets too hot your pancakes will burn on the outside while staying raw on the inside.

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.

stack of pancakes on a plate with syrup and butter

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.

  • Large sausage breakfast pizza with eggs on top on a cast iron pizza pan.
    Sausage Breakfast Pizza
  • opened breakfast biscuit bite with egg, bacon and cheese inside.
    Air Fryer Breakfast Biscuit Bites
  • Syrup pouring on overnight french toast casserole.
    Overnight French Toast Casserole
  • Air fryer egg bites cut open on a plate.
    Air Fryer Egg Bites

FREQUENTLY ASKED QUESTIONS

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

Is it OK to skip squeezing excess liquid from the zucchini?

Squeezing out any extra liquid from the shredded zucchini is crucial for this recipe to work. Do NOT skip this step. Otherwise your pancake batter will become very runny and your pancakes will be flat instead of thick and fluffy. Therefore make sure to measure your shredded zucchini first and then squeeze them out using a cloth napkin.

Can I keep these pancakes warm for late risers?

Of course. Finish cooking zucchini pancakes and place them on a baking sheet lined with parchment paper. Keep them in a 200ºF preheated oven until ready to serve.

What kind of syrup tastes best with these pancakes?

We love serving pancakes with pure maple syrup. Moreover, we recommend warming the maple syrup as it keeps the pancakes warm longer compared to syrup that comes straight out of the fridge.

syrup running over a stack of pancakes topped with butter
5 from 1 vote

Zucchini Pancakes

Author Andrea + Stef

Course breakfast
Cuisine American, vegetarian
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
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9 pancakes
Delicious, thick and fluffy zucchini pancakes with just a hint of cinnamon. These zucchini breakfast pancakes whip up quickly and taste better than plain pancakes.
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Equipment

  • food processor or box grater
  • large mixing bowl
  • skillet
  • cooking spatula

Ingredients
  

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter melted
  • 1 egg lightly beaten
  • ½ teaspoon vanilla extract
  • ¾ cup milk
  • 1 cup zucchini shredded

Instructions

  • Shred zucchini with a food processor or cheese grater.
    shredded zucchini in a cloth napkin
  • Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
    squeezing out extra liquid from the zucchini
  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
    dry ingredients in a bowl
  • Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined. Do not overmix.
    zucchini pancake batter
  • Heat a skillet over medium heat and spray with non-stick cooking spray.
  • Pour ¼ cup of batter onto a hot skillet.
    raw pancake batter in a pan
  • Flip the pancake when the bubbles in the center of the pancake begin to burst.
    cooked pancake in a pan
  • Remove from the skillet when the underside is golden brown.
  • Serve while warm.
    stack of zucchini pancakes topped with butter and maple syrup with a fork

Notes

  • Do not overmix batter.
  • Serve while warm with maple syrup.

Nutrition

Calories: 79kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 316mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

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