Serve up a dose of vegetables for breakfast with this Zucchini Pancake recipe. It’s a yummy breakfast for kids that you can make and share with the whole family—babies and toddlers on up! And they’re SO fluffy!

zucchini pancakes on plate with maple syrup

Zucchini Pancakes

Every summer, or really whenever we have too much zucchini on hand, I love shredding them and adding the veggie to baked goods and pancakes. It has such a neutral flavor that it usually blends right in. Plus, it adds moisture—which is always a great thing for the texture!

TIP: You can make these pancakes with either zucchini or yellow summer squash. Both work!

ingredients in zucchini pancakes

Ingredients You Need

To make this recipe, you’ll need:

TIP: Find more of my favorite ways to serve vegetables for breakfast here.

how-to-make-zucchini-pancakes-step-by-step

Step-by-Step Instructions

Here’s a look at the basic process involved in making this recipe. For the full info, scroll down to the recipe at the bottom of the post.

  1. Grate the zucchini or squash.
  2. Squeeze it very dry.
  3. Stir the ingredients together.
  4. Cook, letting each pancake cook until you see bubbles form on the surface and the top starts to set before flipping.

TIP: You can serve these pancakes with maple syrup, applesauce, yogurt, peanut butter, or any other favorite spread or dip.

zucchini-pancakes-on-kids-divided-plate

Frequently Asked Questions

What kind of summer squash works best?

You can use zucchini or yellow summer squash. They both work the same.

Can I make these dairy-free?

Sure. Just use nondairy milk and a neutral oil like canola or avocado in place of the butter.

What age are these best for?

You can serve them to babies eating finger foods on up. Dice them up as needed. (They are very soft so should be easy to chew for a variety of ages.)

zucchini pancakes on wire rack

Tips for Making the Best Zucchini Pancakes

  • Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist.
  • Add a handful of chocolate chips to the batter if desired.
  • Let any leftovers cool fully on a wire rack and store in an airtight container in the fridge for up to 3 days and reheat to serve. You can also freeze in a zip top storage bag for up to 3 months. Thaw in the fridge or on a heat-safe plate in the microwave.
  • To make dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter.
  • To make gluten-free: Use buckwheat flour.
  • You may also like Zucchini Cookies, Carrot Pancakes, Vegan Zucchini Muffins, and Spinach Pancakes.

I’d love to hear your feedback on this recipe if you try it, so please comment below!

This recipe was first posted July 2020. Recipe has been updated to ensure fluffier results!

zucchini-pancakes-on-teal-fork-on-plate

Fluffy Zucchini Pancakes

My youngest eater eats these pancakes plain and my girls dip them in either maple syrup or peanut butter—they are very versatile! (Recipe updated May 2021)
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 256kcal
Servings 6 8

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons melted butter (slightly cooled, plus more for cooking)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini or summer squash, squeezed very dry (about 1 small zucchini)
  • Maple syrup, applesauce, nut butter, or topping of choice (optional)

Instructions

  • Stir together the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
  • Stir together the milk, eggs, butter, and vanilla extract in a separate bowl.
  • Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini.
  • Heat a nonstick or cast iron skillet over medium heat. Add 1 teaspoon butter and stir to melt and coat.
  • Place about ¼ batter on the pan for each pancake, spreading gently as needed to about 1/2-inch thick. Cook for 3-4 minutes or until you see little bubbles on the surface and that the edges are set. Gently flip over and cook for an additional 3-4 minutes.
  • Continue to make the rest of the batch and serve warm with optional toppings.

Notes

  • Let any leftovers cool fully on a wire rack and store in an airtight container in the fridge for up to 3 days and reheat to serve. You can also freeze in a zip top storage bag for up to 3 months. Thaw in the fridge or on a heat-safe plate in the microwave.
  • Dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter.
  • Gluten-free: Use buckwheat flour or cup for cup gluten-free flour.
  • Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist.
  • Add a handful of chocolate chips if desired.
  • Place pancakes on a baking sheet in a 300 degree oven to keep warm while you finish cooking the rest of the batch.

Nutrition

Calories: 256kcal, Carbohydrates: 32g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 437mg, Potassium: 278mg, Fiber: 5g, Sugar: 3g, Vitamin A: 424IU, Vitamin C: 4mg, Calcium: 155mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    Made these with AP flour and coconut oil instead of butter. Made 8 nice sized waffles that were perfect! Delicious with no added sugar!

  2. 5 stars
    Made these this morning and my husband was definitely impressed… toddler was not lol but she doesn’t eat much of anything else either lol

  3. Hello! These were delicious! However, my batter turned out really thick and difficult to put the pancakes on the pan. Any ideas what I might have done wrong? Still tasted delicious but would love to make them look a little closer to yours if I can!

      1. I had this same problem! I tried adding more milk, but was just afraid to make them too loose. Still cooked nicely and taste great, but I agree that I’m not sure why were getting different batter consistency results.

  4. 5 stars
    First thing I’ve made from your website and I have to say they’ve been a big hit! I made these last week for my notoriously picky toddler and he ate them all up (as did I)! Great way to get some hidden veg into him, will definitely be making again!!! Yummy!

  5. 5 stars
    I made these today and added some grated carrots (inspired by your zucchini and carrot muffins which I made the other day). Both pancakes and the muffins were so easy to make and a big hit with my toddler and husband – thanks!

  6. 5 stars
    I made these today with some mini chocolate chips instead of your applesauce ones like I usually do, and they were a big hit with my kids! Thanks for the great and easy recipe.

  7. How do I make these without egg? I substituted the eggs for flax seed eggs and it came out mushy. 🙁 I was excited to try this but my little one is allergic to eggs.

    1. Hi! I haven’t found a great way to make these without eggs because as you experienced, they do get soft inside. I might try using an extra 1/4 cup milk and adding 1/2 teaspoon baking soda. (Baking soda usually helps texture in egg-free foods.) Let me know if you try it.

  8. 5 stars
    Finally made these today and the flavor is good, except mine somehow came out tasting eggy. Did I not mix well enough? I tried to “fold” in the dry and not over mix.
    I also made your zucchini banana bread and yummy!

    Thanks!

  9. 5 stars
    Wow these are so tasty and healthy! I made them with only 2 eggs and used ap flour instead if wheat. The texture was thick, moist, a little fluffy and just perfect. We ate them with maple syrup, I love that they have zuccini, will definitly make again!