Fluffy Zucchini Pancakes

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.

  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.

Frequently Asked Questions

What kind of summer squash works best?

You can use zucchini or yellow summer squash. They both work the same.

Can I make these dairy-free?

Sure. Just use nondairy milk and a neutral oil like canola or avocado in place of the butter.

What age are these best for?

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.

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