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.

You can make these pancakes with either zucchini or yellow summer squash. Both work. And you can add some mini or regular-size chocolate chips or blueberries for additional flavor.

We love these with a little maple syrup, but they are also yummy dipped in applesauce or yogurt.

Ingredients You Need

To make this recipe, you’ll need:

ingredients in zucchini pancakes
  • Whole-wheat flour: This flour absorbs a lot of moisture, so it’s a nice match for the zucchini.
  • Baking soda: This helps ensure that the pancakes rise nicely and cook through.
  • Cinnamon: Adds flavor similar to classic zucchini bread.
  • Eggs
  • Milk: You can use dairy or nondairy milk here.
  • Butter: I typically use unsalted butter so I can control the salt.
  • Vanilla extract
  • Zucchini: Traditional zucchini works well here, or you can use yellow squash.

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

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.


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

How to Store

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.

Best Tips for Success

  • 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 or blueberries to the batter if desired.
  • To make dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter.
  • To make gluten-free: Use cup-for-cup gluten-free flour.

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


Fluffy Zucchini Pancakes

These fluffy pancakes are a yummy way to serve vegetables for breakfast and use up zucchini should you find yourself with extra. These can be served plain or with a side of yogurt or applesauce to babies and younger eaters, or with maple syrup—they are very versatile!
5 from 28 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 256kcal
Servings 6 8


  • cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ¼ cup 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)


  • Stir together the flour, baking powder, cinnamon, 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. (If your batter seems too thick, add 2 tablespoons additional milk.)
  • 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.


  • To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a greased quarter sheet pan with parchment paper. (You can also use a half sheet pan, just spread it out to about 1/2-inch thick. It’s okay if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings such as blueberries or chocolate chips, if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
  • 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 cup-for-cup gluten-free flour.
  • Egg-free: Use a store bought egg replacer like the one from Bob’s Red Mill.
  • 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 225 degree oven to keep warm while you finish cooking the rest of the batch.


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!

This recipe was first posted July 2020.

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How many stars would you give this recipe?


  1. 5 stars
    Love all your recipies! I couldn’t find a chocolate zucchini pancake recipie, so I used this one as a base, then added cocoa to the dry bowl and some honey to the wet bowl. I also whisked the wet mixture and dry mistier together. I had to add extra milk to make the batter less thick, used dairy free butter and rice milk. Turned out so soft and delicious the kids didn’t realise there were any veges in there. As a treat I served the pancakes with chocolate spread on top.

    I use a lot of your recipies with my vege hating kids and they love them all. Thankyou!!!

  2. 5 stars
    We make these in the small Dash waffle maker to keep in the freezer. We add mini chocolate chips and sometimes even shredded carrots for a quick and easy breakfast!

  3. 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!

  4. 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

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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.

  10. 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!


  11. 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!