Zucchini Pancakes

If you think pancakes are only for weekends or that zucchini belongs strictly in savory dishes, these zucchini pancakes will change your mind. They’re tender, golden, and subtly sweet with a hint of warm spice—perfect for turning your everyday breakfast into something special. Plus, they sneak in veggies without sacrificing flavor, making them a win for both adults and kids. Whether you’re whipping them up for a cozy family brunch or impressing guests at a weekend get-together, this recipe delivers big flavor with minimal fuss. Check out our guide on other creative veggie-packed breakfasts to inspire your next morning meal.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes from start to finish.
• Simple Ingredients – Mostly pantry staples you already have.
• Perfect Anytime – Ideal for breakfast, brunch, or even a sweet snack.
• Crowd-Pleaser – Kids love the fluffy texture; adults love the hint of spice.
• Unbelievably Delicious – Moist, tender, and fragrant with cinnamon and nutmeg, just like zucchini bread—but in pancake form.

Unlike other versions, this one keeps the zucchini visible yet delicate, so it adds moisture without overpowering. The balance of buttermilk tang, buttery richness, and warm spice makes every bite taste like comfort in pancake form.

Ingredients Needed

For the Pancake Batter

• Flour – White whole wheat flour for a nutty flavor and light texture; all-purpose or whole wheat works too. For gluten-free, swap with Cup4Cup all-purpose GF blend.
• Baking Powder & Baking Soda – Fresh leaveners make pancakes rise beautifully.
• Salt – Just enough to balance the sweetness.
• Cinnamon & Nutmeg – Adds that cozy zucchini bread warmth.
• Brown Sugar & Granulated Sugar – A mix for depth of flavor and perfect sweetness.
• Buttermilk (room temperature) – Adds tang and tenderness.
• Butter (melted & cooled) – Richness in every bite.
• Eggs (large, room temperature) – Bind the batter and give structure.
• Vanilla Extract – Enhances overall flavor.
• Zucchini (grated) – No peeling required; the skin adds extra color and nutrients.

For Serving

• Maple Syrup – Warm and drizzled generously.
• Butter – Optional but heavenly when melted over hot pancakes.

How to Make Zucchini Pancakes

• Prep Your Ingredients
  Wash and grate the zucchini using a box grater. No need to peel—just pat it dry lightly to prevent excess moisture from thinning the batter.

• Mix the Dry Ingredients
  In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar. Whisking first ensures even distribution of leaveners and spices.

• Combine the Wet Ingredients
  In another bowl, whisk the buttermilk, cooled melted butter, eggs, and vanilla until smooth. The room-temperature ingredients help the batter mix evenly without clumping.

• Bring It All Together
  Pour the wet mixture into the dry mixture. Gently stir until just combined—lumps are fine. Overmixing can make the pancakes tough.

• Fold in the Zucchini
  Using a spatula, fold in the grated zucchini until it’s evenly dispersed. This ensures each bite has a hint of moisture and color.

• Heat and Cook
  Place a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or butter. Scoop about ⅓ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and a few burst—about 3 minutes.
• Flip and Finish
  Flip carefully and cook another 2–3 minutes until golden brown. The underside should have a deep, even color.
• Serve Warm
  Stack high, top with butter, and drizzle with warm maple syrup for maximum indulgence.

Serving and Storage Tips

• Serving Ideas:
  • Pair with fresh berries or sliced bananas for extra freshness.
  • Add a dollop of Greek yogurt for a tangy contrast.
  • Dust with powdered sugar for a café-style finish.
• Storage:
  • Refrigerate in an airtight container for up to 3 days.
  • Freeze in a single layer, then store in freezer bags for up to 2 months.
  • Reheat in a toaster or oven at 300°F to keep them crisp on the edges.

Helpful Notes

• For extra flavor, add a handful of chopped nuts or mini chocolate chips to the batter.
• If your zucchini is very watery, squeeze out some liquid before folding it in.
• Want a dairy-free version? Use almond milk with a teaspoon of lemon juice and swap butter for coconut oil.
• Don’t skip resting the batter for 5 minutes—it helps the flour hydrate and yields fluffier pancakes.

Conclusion

These zucchini pancakes prove that a touch of green in your breakfast can be pure magic. Fluffy, spiced, and subtly sweet, they’re a versatile recipe that works just as well for a lazy Sunday brunch as it does for meal prepping weekday breakfasts. They store beautifully, reheat like a dream, and are loved by kids and adults alike. If you try them, drop a comment below with your star rating—your feedback keeps this kitchen running. And if you added your own twist, we’d love to hear it. Share your creations on Pinterest or Facebook and inspire more people to embrace the humble zucchini in pancake form.

Frequently Asked Questions

Can I use frozen zucchini?

Yes, but thaw it completely and squeeze out as much moisture as possible to avoid soggy pancakes.

How do I make this gluten-free?

Use a high-quality all-purpose gluten-free blend like Cup4Cup. Check that your baking powder is gluten-free too.

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately ahead of time, but combine them right before cooking for the fluffiest results.

Why are my pancakes flat?

Likely due to old baking powder or overmixing the batter. Use fresh leaveners and stir gently.

Are zucchini pancakes freezer-friendly?

Absolutely! Freeze individually, then stack in a freezer bag. Reheat straight from frozen.