Zucchini Pancakes

Get an extra dose of veggies with your breakfast in this easy zucchini pancakes recipe. A fluffy breakfast batter is paired with grated zucchini, a hint of cinnamon and chocolate chips for a healthy breakfast your whole family will love.

The Best Zucchini Pancakes

Am I highly considering turning this site into a hidden veggies recipe website? Yes, yes I am.

Since becoming a mom, I look for anyway to hide veggies into her food. And with the abundance of zucchini already growing in our garden, zucchini pancakes are no exception.

These zucchini pancakes are the perfect blend of sweet and savory. Like traditional pancakes, they are light and fluffy but they also have the added benefit of zucchini.

Zucchini is a fantastic source of fiber as well as vitamin C, potassium and magnesium. These pancakes also freeze well so they’re a perfect make-ahead breakfast option. Let’s look at how to make them

Pancakes vs. Fritters

First we need to chat about the difference between pancakes and fritters. Zucchini fritters are absolutely delicious, but unlike pancakes the zucchini mixture is dipped into the batter rather than being incorporated into the batter.

These zucchini pancakes are sweet and perfect for a breakfast. If you’re looking for a savory zucchini side dish, I highly recommend replacing the broccoli for zucchini in these broccoli cheese fritters.

Ingredients in Zucchini Pancakes

• All-Purpose Flour – You can also use whole wheat flour or gluten-free flour blend. You may just need to add in more milk, 1 tablespoon at a time.
• Baking powder– for rise and a nice fluffy pancake
• Cinnamon – cinnamon pairs perfectly with zucchini!
• Maple Syrup – a natural way to add sweetness to your pancakes. You can also drizzle your pancakes with more once they’re cooked.
• Eggs – help your pancakes to bind and also add protein.
• Milk – you can use any milk you desire. Both regular milk or any type of dairy-free milk will work.
• Vanilla – use real vanilla extract.
• Salt– helps to amplify the sweet flavors. Feel free to reduce or remove if watching sodium levels.
• Zucchini – Be sure to remove as much moisture as possible. See instructions below for shredding and straining zucchini.

How to Shred Zucchini

Shredding your zucchini is fairly simple but it is a two step process.

1. Shred zucchini using a cheese grater or microplane – be sure to shred finely unless you like bigger chunks.
2. Squeeze zucchini of all excess liquid – this is most easily done by adding zucchini to a dish towel and squeezing out all remaining liquid over the sink. You could also use several sheets of paper towel or add to a colander and use the back of a spoon to push out extra liquid (this will take longer but does the trick)

This is an important step to ensure there isn’t too much liquid in your zucchini pancakes and that your pancakes don’t fall apart.

How to Make Zucchini Pancakes

STEP 1: MIX DRY INGREDIENTS

In a large bowl combine flour, baking powder, cinnamon and salt.

STEP 2: MIX WET INGREDIENTS + COMBINE WITH DRY

In a separate bowl combine maple syrup, milk, eggs and vanilla extract. Slowly add wet ingredients to dry ingredients until just incorporated. Fold in shredded zucchini and chocolate chips if desired.

STEP 3: COOK BATTER

Add 1/2 tbsp of butter or oil until melted in skillet. Using a 1/4 cup scoop batter onto skillet making sure not to overcrowd. Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side. Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1/2 tbsp of butter or oil each time you add new batter.

Toppings for Zucchini Pancakes

Maple Syrup – Nothing screams pancakes like a drizzle of maple syrup.

Greek Yogurt – a high protein option that tastes amazing on pancakes

Fresh fruit or Berries – I love pairing my pancakes with zucchini with a hint of sweetness from fresh fruit.

Nut Butter – Drizzle your pancakes with peanut butter, almond butter or another nut or seed butter you loves.

Storage + Freezing

In the fridge – store your pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster oven or microwave.

In the freezer – these pancakes freeze beautifully! Just place your pancakes in a single layer on a baking sheet and freeze for 1 hour. Remove from freezer and place zucchini pancakes into a ziplock bag. Freeze for 3 months. Remove several hours before to thaw or thaw in microwave for 60-90 seconds.

More Pancake Recipes You’ll Love

• Whole Wheat Pancakes
• Banana Protein Pancakes
• Fluffy Oatmeal Chocolate Chip Pancakes
• Apple Chai Pancakes
• Sweet Potato Pancakes
• Blender Banana Pancakes
• Vegan Corn Pancakes

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