Zucchini Pancakes
Posted Jul 25, 2022, Updated Feb 17, 2024
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This zucchini pancakes recipe is easy to make with simple ingredients. They are fluffy, moist and flavorful with hints of vanilla & cinnamon. A delicious recipe to sneak some vegetables into your day.
I’ve often remarked that if I ever wrote a cookbook I’d need a en entire chapter dedicated to zucchini. I love making recipes – like these Zucchini pancakes – loaded with zucchini that my entire family enjoys (like zucchini bread, chocolate zucchini cake, corn & zucchini fritters, etc.).
These zucchini pancakes are fluffy, moist, flavorful and so delicious they’re sure to become a family favorite. They’re a simple way to use up garden-fresh zucchini.
Zucchini Pancakes: Ingredients & Substitutions
- All-purpose flour. use unbleached, organic all-purpose flour for the best results.
- Whole wheat flour. Use white whole wheat flour, or whole wheat pastry flour, or simply replace it with additional all-purpose flour.
- Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Whole milk. you can use 2% milk, but nothing else with lower fat content.
- Greek yogurt. sour cream or another thick yogurt are a good substitutes.
- Zucchini. Use freshly grated zucchini. To use frozen zucchini, thaw it in a colander then lightly squeeze out any excess water (but not all the water) and use in this recipe.
- Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I’m sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
How to Make Zucchini Pancakes
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by preheating an electric griddle to 350 degrees F or heat a nonstick fry pan, cast iron skillet, etc. over medium heat on the stove.
Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.
Then, whisk together melted butter and granulated sugar in a large bowl.
Next, add the eggs, sour cream and vanilla and whisk until smooth.
Then, whisk in the milk.
Once the batter is smooth, whisk the wet ingredients into the dry ingredients and stir until the batter is uniform throughout.
Then, fold in the shredded zucchini.
Cook the Zucchini Pancakes
Once the batter is ready to go, melt 1 tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Then, pour batter in ¼ cup portions onto the pre-heated, buttered griddle. Cook the zucchini pancakes on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Then flip the pancakes and cook them for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
To Keep Warm
If you’d like to keep the pancakes warm in between batches (to serve all at once), preheat your oven to 200 degrees F.
As the zucchini pancakes come off the griddle, transfer them to a large baking sheet or dish and put them in the oven to stay warm.
Serve
Serve these zucchini pancakes warm with a dollop of butter and a glug of maple syrup. We also like to serve them with some homemade cinnamon honey butter or homemade whipped cream.
I suggest serving them alongside some of our other favorite breakfast dishes like this egg casserole, frittata, and the best quiche recipe.
Store
Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze
Put leftover zucchini pancakes in a single layer on a baking sheet to flash-freeze. Once they’re frozen, transfer them to an airtight container or ziplock bag.
Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.
Zucchini Pancakes Recipe FAQs
Yes, I often freeze and shred zucchini in the summer to use all year long. to use frozen, shredded zucchini:
1. Thaw the zucchini in a colander in the sink to drain the water that’s released while thawing.
2. Use a tea towel to ring out any excess water.
3. Use the zucchini in this recipe.
In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.
Yes, I actually double it all the time since we have a large family. Click the “2X” button in the recipe card.
Does zucchini have to be blanched before freezing?
No, zucchini can be shredded and frozen without blanching.
1. Shred the zucchini.
2. Use a tea towel or heavy-duty paper towel and put the shredded zucchini inside.
3. Fold the towel over the zucchini and wring it out to squeeze out the water.
4. Repeat until the water is out!
Nope! Wash and dry the zucchini thoroughly, then trim the ends and peel it with the skin on.
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Zucchini Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 Tablespoons salted butter melted
- ¼ cup granulated sugar
- 1 cup whole milk
- ¼ cup Greek yogurt (or sour cream)
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten.
- 1 cup zucchini shredded
- 3 Tablespoons butter for cooking
Instructions
- Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
- In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
- In a large bowl, whisk together melted butter and granulated sugar until combined.
- Add eggs, sour cream and vanilla and whisk until smooth.
- Whisk in milk.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
- Fold in shredded zucchini.
- Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
- Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
- Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
- Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
- Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
- Serve warm with maple syrup.
Video
Notes
- Thaw the zucchini in a colander in the sink to drain the water that’s released while thawing.
- Use a tea towel to ring out any excess water.
- Use the zucchini in this recipe.
- All-purpose flour. use unbleached, organic all-purpose flour for the best results.
- Whole wheat flour. Use white whole wheat flour, or whole wheat pastry flour, or simply replace it with additional all-purpose flour.
- Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Whole milk. you can use 2% milk, but nothing else with lower fat content.
- Greek yogurt. sour cream or another thick yogurt are a good substitutes.
- Zucchini. Use freshly grated zucchini. To use frozen zucchini, thaw it in a colander then lightly squeeze out any excess water (but not all the water) and use in this recipe.
- Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I’m sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Laura:
I’ve made this zucchini pancake recipe several times – love the flavor. I actually use it as a starch with my dinner!
I’m so glad you love them, Marilyn!