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
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:
- 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.
- Grate the zucchini or squash.
- Squeeze it very dry.
- Stir the ingredients together.
- 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
You can use zucchini or yellow summer squash. They both work the same.
Sure. Just use nondairy milk and a neutral oil like canola or avocado in place of the butter.
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.)
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
Ingredients
- 1½ 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)
Instructions
- 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.
Notes
- 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.
Nutrition
This recipe was first posted July 2020.
For anyone else who is short on time/feeling lazy and/or whose toddler is picky about textures, I blended the whole zucchini with the milk and the pancakes turned out perfectly!