Love baking with zucchini? Try my zucchini brownies, zucchini cookies, zucchini chocolate cake, and healthy zucchini bread next. If you thought zucchini pancakes were some form of zucchini fritters, think again! My wholesome zucchini pancake recipe tastes like slice of warm and moist zucchini bread and is so easy to make.
Why I love this recipe
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. 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.
Ingredients needed
Rolled oats. Once blended, rolled oats act as flour and make the pancakes light and fluffy. You can also use pre-made oat flour. Mashed banana. Bananas add extra moisture and sweetness and keep the middle of the pancakes soft. Not a fan of banana? Try mashed sweet potato or even pumpkin puree. Milk. I used unsweetened almond milk but any milk works. Baking powder. To help the pancakes rise. Apple cider vinegar. The vinegar reacts with baking powder and helps make the pancakes lighter and fluffier (and skips the need for eggs!). Maple syrup. Adds some subtle sweetness without being overpowering. Honey or agave nectar also works too. Zucchini. Finely shredded. Salt. Just a pinch to balance out the sweetness. Chocolate chips (optional). But highly recommended. It reminds me of my healthy chocolate zucchini bread!
How to make zucchini pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I have made these for meal prep for a solid 8 weeks now and still have not grown tired of them. So good! Perfect as is, no changes needed. Thanks for my new go-to recipe!” – Amanda Step 1- Blend all the ingredients, except for the zucchini. Step 2- Cook. Preheat a non-stick pan or griddle over medium heat. Pour ¼ cup portions of batter into the pan. Cook the pancakes, covered, for two minutes per side, or until bubbles appear. Step 3- Serve. Remove from the pan and serve immediately.
Arman’s recipe tips
Grate or shred the zucchini finely. This makes them seamlessly incorporate into the pancake batter. I like to use a box grater for this. Remove the excess moisture from the zucchini with the help of cheesecloth or by simply squeezing it with your hands. Cover the pan while they pancakes cook to make them even fluffier. Trapping the hot air forces the pancakes to puff up considerably more. Add spices like cinnamon, nutmeg, or gingerbread spice. Use flavor extracts, like vanilla extract or coffee extract. Fold through mix-ins like white chocolate chips, dried fruit, nuts, or fresh berries.
Storage Instructions
To store. Transfer leftover pancakes into an airtight container and refrigerate for up to 4 days. Not a fan of sweet pancakes? You can transform these into savory zucchini pancakes. Inspired by my savory pancake recipe, omit the banana and maple syrup and instead, add Greek yogurt. Fold through cheese (parmesan or cheddar), finely diced onions (or any vegetables of choice!), and any savory mix-ins of choice. 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 healthy pancakes to try
Almond flour pancakes Healthy banana pancakes Coconut flour pancakes Oat flour pancakes Protein pancakes Or any of these pancake recipes
Originally published June 2017, updated January 2023, and republished May 2024
