Healthy Zucchini Pancakes

Serve up a dose of vegetable 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!

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:

To make this recipe, you’ll need:

• Flour
• Baking powder
• Cinnamon
• Eggs
• Milk (or yogurt)
• Butter
• Vanilla extract
• Summer squash (yellow or zucchini)

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

How to Make Zucchini Pancakes Step-by-Step

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.

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.
• Use yogurt instead of milk if you’d like
• Add a handful of chocolate chips if desired.
• I like to make some of the batch in smaller rounds so they are a nice size for my littlest eater to pick up and eat.
• 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 cup for cup gluten-free flour.

I’d love to hear your feedback on this recipe if you try it, so please comment below. I appreciate each and every comment and genuinely love hearing your reviews!

Healthy Zucchini Pancakes

★★★★★ 5 from 2 reviews

• Author: Amy Palanjian
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: Serves 4-6 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

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 July 26 to yield fluffier pancakes!)

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Ingredients

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

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Instructions

1. Stir together the zucchini, eggs, milk, butter, and vanilla extract in a medium bowl.
2. Gently fold in the flour, baking powder, and cinnamon.
3. Heat a nonstick or cast iron skillet over medium heat. Add 1 teaspoon butter and stir to melt and coat.
4. Place about 1/4 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.
5. Continue to make the rest of the batch and serve warm with optional toppings.

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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.

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.

Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist.

Use 1/2 cup yogurt and an extra egg to make these with more protein. (The pancakes will taste eggier.)

Add a handful of chocolate chips if desired.

I like to make some of the batch in smaller rounds so they are a nice size for my littlest eater to pick up and eat.

Place pancakes on a baking sheet in a 300 degree oven to keep warm while you finish cooking the rest of the batch.

2331.8 g71.2 mg11.1 g5.5 g25.2 g3.7 g9.9 g158.7 mg

Filder Under:Breakfast, Nut-Free, Recipes, Vegetables, Vegetarian