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    Home » Zucchini Pancakes

    Zucchini Pancakes

    Published: Jul 25, 2022 · Modified: Feb 14, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    Zucchini Pancakes on a plate with maple syrup

    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.

    syrup being poured onto a stack of 6 Zucchini Pancakes

    Zucchini Pancakes: Ingredients & Substitutions

    overhead photo of the ingredients in this Zucchini Pancakes 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.
    a fork holding a bite taken out of a stack of 6 Zucchini Pancakes

    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.

    Make the pancake batter

    Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.

    How to Make Zucchini Pancakes - combining dry ingredients

    Then, whisk together melted butter and granulated sugar in a large bowl.

    Next, add the eggs, sour cream and vanilla and whisk until smooth.

    two photos showing How to Make Zucchini Pancakes - combining wet ingredients

    Then, whisk in the milk.

    two photos showing How to Make Zucchini Pancakes - before and after adding 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.

    two photos showing How to Make Zucchini Pancakes - after adding dry ingredients & adding 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.

    Zucchini Pancakes cooking on the first side on an electric griddle

    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.

    zucchini pancakes cooking on the second side on an electric griddle

    To keep zucchini pancakes 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. 

    Zucchini Pancakes in a large white serving dish

    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.

    syrup being poured onto four Zucchini Pancakes on a plate

    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.

    How to freeze zucchini pancakes

    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 on a plate with bites taken out of them and a fork holding a piece of pancake

    Recipe FAQs

    Can I use frozen zucchini to make this recipe?

    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.

    What makes pancakes fluffy?

    In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.

    Can I double this recipe?

    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.

    How do you get water out of shredded zucchini?

    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!

    Do you peel zucchini before shredding?

    Nope! Wash and dry the zucchini thoroughly, then trim the ends and peel it with the skin on.

    a stack of 7 Zucchini Pancakes with syrup

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Zucchini Pancakes Recipe

    Laura
    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.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 16 Pancakes
    Calories 81 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • whisk
    • box grater
    • electric griddle

    Ingredients
     
     

    • 1 cup all-purpose flour
    • ¼ cup whole wheat flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt
    • ½ tsp ground cinnamon
    • 2 TBS salted butter melted
    • ¼ cup granulated sugar
    • 1 cup whole milk
    • ¼ cup Greek yogurt (or sour cream)
    • 1 tsp pure vanilla extract
    • 2 eggs lightly beaten.
    • 1 cup zucchini shredded
    • 3 TBS butter for cooking
    Prevent your screen from going dark

    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

    To use frozen 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.

    Ingredient 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.

    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.

    How to freeze zucchini pancakes

    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.

    Nutrition

    Serving: 1pancakeCalories: 81kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 134mgPotassium: 122mgFiber: 1gSugar: 4gVitamin A: 114IUVitamin C: 1mgCalcium: 51mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Marilyn

      August 25, 2022 at 3:41 pm

      5 stars
      Hi Laura:
      I've made this zucchini pancake recipe several times - love the flavor. I actually use it as a starch with my dinner!

      Reply
      • Laura

        August 26, 2022 at 8:03 am

        I'm so glad you love them, Marilyn!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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