Why You’ll Love This Recipe
- Soft, fluffy, and moist texture
- Delicious zucchini bread flavor in pancake form
- Great way to use extra zucchini
- Perfect for breakfast or brunch
- Family-friendly and kid-approved
- Easy to make with simple ingredients
- Freezer-friendly for meal prep
- Packed with warm cinnamon flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, lightly squeezed dry
Optional Mix-Ins
- ¼ cup chopped walnuts
- ¼ cup pecans
- ¼ cup raisins
- ¼ cup mini chocolate chips
For Serving
- Maple syrup
- Butter
- Chopped nuts
- Fresh berries
Directions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients.
- Stir gently until just combined.
- Fold in the shredded zucchini and any optional mix-ins.
- Let the batter rest for 5 minutes.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden brown.
- Transfer to a plate and keep warm.
- Repeat with the remaining batter.
- Serve with maple syrup, butter, and your favorite toppings.
Servings and Timing
- Servings: 4 (about 10 pancakes)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Whole Wheat Pancakes: Replace half the flour with whole wheat flour.
- Chocolate Chip Zucchini Pancakes: Add mini chocolate chips.
- Nutty Pancakes: Mix in walnuts or pecans.
- Banana Zucchini Pancakes: Add mashed banana for extra sweetness.
- Protein Pancakes: Stir in a scoop of vanilla protein powder.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend.
- Vegan Version: Use plant-based milk, vegan butter, and a flax egg.
Storage/Reheating
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze pancakes in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Reheating
Reheat in the toaster, microwave, or oven until warmed through.
FAQs
Do I need to peel the zucchini?
No. The peel is tender and adds color and nutrients to the pancakes.
Should I squeeze the zucchini dry?
Yes. Removing excess moisture helps prevent soggy pancakes.
Can I make these pancakes ahead of time?
Yes. They store and freeze very well.
What toppings pair well with zucchini bread pancakes?
Maple syrup, butter, cream cheese glaze, chopped nuts, and fresh fruit are excellent choices.
Can I use yellow squash instead of zucchini?
Yes. Yellow squash works similarly in this recipe.
Why are my pancakes dense?
Overmixing the batter can lead to dense pancakes. Stir only until combined.
Can I add nuts?
Absolutely. Walnuts and pecans pair especially well with the warm spices.
Are these pancakes healthy?
They provide vegetables and can be made even more nutritious with whole wheat flour and additional toppings like fruit.
Can I make them dairy-free?
Yes. Use plant-based milk and dairy-free butter.
How do I keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.
Conclusion
Zucchini Bread Pancakes are a delicious breakfast treat that combines the comforting flavors of homemade zucchini bread with the fluffy goodness of pancakes. Easy to prepare and packed with warm spices, these pancakes are perfect for using up fresh zucchini while creating a memorable breakfast or brunch. Whether topped with maple syrup, nuts, or fresh fruit, they’re sure to become a favorite in your breakfast rotation.
