This zucchini pancakes recipe creates tender pancakes that are crispy on the outside. Pancakes are perfect for breakfast, especially when topped with maple syrup and vegan butter.
Zucchini pancakes can take your weekend from good to great in a matter of minutes. Pancakes on the weekends are perfect because you can reheat the leftovers for a quick breakfast throughout the week.
In fact, sometimes we’ll make a double batch so we can enjoy them throughout the week as well.
Why This Recipe is a Winner
- Pressing shredded zucchini removes its excess liquids, allowing the flavor and texture of the zucchini to shine through in crispy (rather than mushy) pancakes
- A flax egg is a great binder for these pancakes
- Cinnamon adds delicious flavor to every pancakes!
What Zucchinis are Best?
Select zucchinis that have smooth skin that’s thin. To tell if the skin is thin enough, scrape a little bit with your fingernail. It should come off easily. Zucchinis with pitted skin are older and not as fresh. Select smaller zucchini, around 6 inches in size. Large zucchini may look nice, but they can be bitter and watery.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Zucchini — You’ll need one fresh zucchini for this recipe.
- Flax egg — We’ll use a flax egg or substitute a chia egg.
- Vegan butter — any dairy-free butter or margarine will work or make your own vegan butter. You can substitute coconut oil.
- Agave nectar — Or substitute maple syrup or sugar.
- Vanilla extract — Adding vanilla
- Flour — I use whole wheat pastry flour (different from whole wheat flour) or you can use all-purpose flour.
- Baking powder
- Ground cinnamon — I like adding some spices to these pancakes. Cinnamon works great but so does this pumpkin pie spice.
- Plant-based milk — You can use your favorite plant-based milk, such as soy, almond, cashew, and more.
You can make savory zucchini pancakes by leaving out the vanilla and the sugar. For example, this savory zucchini bread is a hit!
How to Make Zucchini Pancakes
- Prepare Zucchinis: Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- Mix Wet Ingredients: In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
- Combine Dry Ingredients: On the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
- Add Milk: Pour one-half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
Cook the Pancakes
- Place a skillet over medium to medium-high heat and spray with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Pour the pancake batter (using 2 tablespoons of batter per pancake) into the heated skillet.
- Cook until bubbles form on the top side of the pancakes, then use a spatula to flip the pancakes and cook on the other side until golden brown.
- Keep cooked pancakes warm by placing them in a toaster oven or oven heated to 200F while you repeat the cooking process with the remaining batter.
Serve zucchini pancakes warm with vegan butter, maple syrup, some berry chia jam, or fresh fruit. Here are even more ways to top your pancakes:
Store pancakes in an airtight container in the fridge for up to 7 days. They can be frozen in freezer safe containers or storage bags for up to 2 months.
A winner! Oh my goodness, so good. My zucchini plant is producing like crazy and I was about to despair but now I’m tapping my foot waiting for the next zucchini because these are a huge hit at our house. I searched for zucchini bread pancakes and am glad this site came up. Looking forward to trying more recipes here! 🙂
Healthy Vegan Zucchini Pancakes
Healthy Zucchini Pancakes breakfast treats are not like any ol’ pancakes. They’re like zucchini bread, served in pancake form. You can’t go wrong with that!
Also, zucchinis are healthy. There are some important nutrients to take note of. For example, zucchinis offer the following:
- Vitamin A
- Omega-3 Fatty Acids
You want me to go on? I could! That’s the thing I love about veggies — they’re packed with all the nutrients we need.
Do pancakes freeze well?
Pancakes are perfect for meal-prepping because they freeze well. Simply place the pancakes on a platter and place in the freezer. Once the pancakes have frozen, transfer to a freezer bag and return to the freezer where they’ll keep up to 3 months.
What is the best way to reheat pancakes?
Place frozen pancakes in a toaster or toaster oven to reheat. This helps recreate the crispy crust from when they were first made. Toast until cooked through and then serve with your favorite toppings.
More Zucchini Recipes
That’s it for these zucchini pancakes. Enjoy!
Vegan Zucchini Pancakes
- Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 ½ cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
- In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
- Pour one-half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
- Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.