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.
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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
Frequently asked questions
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.
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.
A serving of zucchini pancakes contains only 130 calories.
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Zucchini Pancakes
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 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
Nutrition
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.
I swear I thought we were gonna put Frosted Flakes in these pancakes when you said flaked cereal at first. But that wouldn’t be the worst idea….
I love zucchini bread and I love sweet breakfasts, so these will have to happen one day soon!
mmm zucchini bread is so good! I can never make zucchini by itself since Riley doesn’t like it, but if I can hide it in stuff I usually have a chance!
I love zucchini bread with chocolate chips in it! These pancakes I’m sure are just like that! Sounds so good! Perfect for all that zucchini that summer will hopefully bestow on us!
These zucchini pancakes look so fluffy! I love that they’re pretty healthy as I’m trying to dial in my nutrition right now 🙂
How many pancakes does the recipe make for the 174 calories you stated?
You should specify in your recipes how many servings it makes. This recipe is misleading because you say it’s only 174 calories BUT one cup of rolled oats is 300 calories.
Jamie, the recipe clearly states it is 3 servings. Please read before making false accusations.
Actually, I had this same question. I’ve read through the recipe multiple times, and made it once (yum!) but I couldn’t find a number of servings either. Thanks for letting us know it’s three, thanks! Making them again this morning, plus some to freeze 🙂
Oh wow, these look AMAZING! I definitely want to try making these pancakes with the buckwheat flakes like you suggested in your trial-and-error process, but since I have oats, I’ll stick to those bad boys for now. Once I get my hands on zucchini (which will be VERY soon, let me tell you, haha!), I’ll try making these ASAP! Oh, and I don’t know if mashed butternut squash will work, but I will try and let you know how it turns out!
Delicious! Though I could feel there is a whole tbsp of baking powder, but maybe because I used cows milk and skipped apple cider… Batter got quite thick also sweet when using both banana and sweetner, but all in all – yum! ? Ps. I made 6 pancakes.
🙂 Cheers, Gabriele! Sometimes the brand of baking powder can be quite bitter
These look amazing. Any thoughts on a low carb substitution for the “flake cereal”?
You can try my low carb pancakes instead 🙂
Hi! We love this recipe! I a mom planning on making a large batch for a big family breakfast and will freeze them first. What is the best method to unfreeze and warm them back up? Thanks!
Hi Audra! 🙂 I find that wrapping them individually then allowing to thaw overnight completely, before warming either in the microwave or stovetop. If you do microwave, flip halfway through to avoid the soggy texture.
These did not turn out at all for me. Stuck to my non stick griddle, no matter what temp they never turned out so I could even turn them over.
I’m not sure what happened, these have been made by thousands of readers and there is even a video on Facebook
Could you use pumpkin instead of banana?
Of course! 🙂
Hi Armand! I love the substitutions you share like the sweet potato for banana! Do you have any ideas for swapping the baking powder? I can’t eat that as of yet and these pancakes look amazing! And, I’m guessing I can use vinegar instead of apple cider vinegar? No apples for me yet either. Thanks as always!
I’ve only tried baking powder, sorry!
I made these for the grandkids thinking I wouldn’t like them but was I wrong! They’re amazing and they’re still great the next day right out of the fridge! Thanks for this super easy, grammy approved healthy breakfast!
That is what I like to hear! 😀
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!