No matter the season, there’s truly nothing better than making a big plate of pancakes, enjoying a cup of coffee, and easing into your morning. It’s pretty rare to have a relaxing morning in my household these days with my three littles, but I love our morning breakfasts together.
The kiddos are big fans of pancakes, so I thought it was the perfect time to re-share these magical zucchini bread pancakes. These babies are SO fluffy and flavorful, and they just so happen to be Abra’s favorite pancakes (which is saying a lot!)
We first tested them out about 6 years ago and they’re still one of our fav ways to use up fresh zucchini. Pile them high, add your fav toppings, and get ready for the best morning ever.
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What makes these zucchini pancakes healthy?
This stack of zucchini bread pancakes is a healthier version of your traditional IHOP pancakes (and even fluffier, promise).
- Whole grains. They’re made with whole grains thanks to whole wheat pastry flour. I also think regular flour or oat flour might work well.
- Fiber & veggies. They’re packed with fiber thanks to zucchini. And who doesn’t like getting a boost of veggies in the AM?
- Dairy free. They’re dairy free using a bit of coconut oil and dairy free milk
Now what you top them with is up to you. I always go with peanut butter (or my homemade pecan butter would be amazing) and a drizzle of pure maple syrup. Keepin’ it classic.
Ingredients in healthy zucchini pancakes
These deliciously fluffy zucchini bread pancakes are made with super simple ingredients that keep them dairy free, naturally sweetened and full of cozy spices for the perfect breakfast. You’ll need:
- Whole wheat pastry flour: I love making pancakes and baked goods with whole wheat pastry flour because it’s filled with whole grains and keeps them super fluffy. You can also use white whole wheat flour or all purpose flour if you prefer.
- Spices: a little cinnamon and nutmeg gives these pancakes that cozy zucchini bread flavor.
- Baking staples: you’ll need baking powder and salt to help with the fluff factor and flavor, plus some vanilla extract.
- Zucchini: shredded zucchini gives these pancakes plenty of moisture without using a ton of oil or butter. Plus, you can feel good about a veggie for breakfast!
- Egg: you’ll just need 1 egg in this healthy zucchini pancake recipe. I haven’t tested it with a flax egg but let me know if you do.
- Maple syrup: we’re naturally sweetening these pancakes with a little pure maple syrup in the batter (and on top if you’d like!) You can also use honey.
- Coconut oil: you’ll need 1 tablespoon of coconut oil to make sure these are perfectly moist. You can also use butter or vegan butter.
- Milk: I like to use unsweetened vanilla almond milk to keep these pancakes dairy free but feel free to use any milk you’d like.
- Optional: add your favorite mix-ins like chopped pecans or maybe some chocolate chips!
Can I make them gluten free?
If you want to make these pancakes gluten free, I suggest using oat flour or an all purpose GF flour for these pancakes. I have not tested a gluten free version so I cannot be sure that they’ll work correctly. Let me know in the comments if you try it!
How to make zucchini bread pancakes
These whole wheat zucchini bread pancakes are incredibly easy to make and come together in under 30 minutes.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, spices, baking powder & salt.
- Mix the wet ingredients. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and milk until smooth and well combined. Fold in pecans if you’d like.
- Make the batter. Add dry ingredients to wet and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way too wet, add another tablespoon of flour.
- Cook the pancakes. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto the skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Flip & serve. Flip the cakes and cook until golden brown on the underside. Wipe the skillet clean and repeat with more coconut oil (or butter) and the remaining batter. Then stack them high with your fav toppings!
Looking for more tips for cooking the best fluffy pancakes? Check out my full guide here!
Tips for making zucchini pancakes
- Be sure to squeeze out all of the excess moisture from your zucchini after shredding it. Measure the shredded zucchini before you squeeze out the moisture.
- Once you’ve melted your coconut oil make sure it’s cool to the touch (not hot) otherwise it will coagulate the egg.
- Do not overmix your batter! This will result in a gummy pancake texture.
- Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp to medium-low so that they don’t burn.
How to keep pancakes warm
You can also make these whole wheat zucchini bread pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
Yes, you can make your healthy zucchini pancakes ahead of time and serve them at a later date!
- Place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes.
- Then place the pancakes in freezer safe containers and freeze for up to 3 months.
- Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
More zucchini recipes to try
Get all of our best zucchini recipes here!
I hope you get a chance to make these fluffy, healthy zucchini bread pancakes soon! If you make them be sure to leave a comment and a rating so I know how you liked them. You can also share a photo on Instagram with the hashtag #ambitiouskitchen. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Whole Wheat Zucchini Bread Pancakes
Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These healthy zucchini pancakes are dairy free, naturally sweetened with pure maple syrup and taste just like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you’d like!
Ingredients
- For the dry ingredients:
- 1 cup (113g) whole wheat pastry flour or white whole wheat flour*
- 2 teaspoons baking powder
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the wet ingredients:
- 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 2 tablespoons pure maple syrup (or honey)
- 1 tablespoon melted and cooled coconut oil (or sub melted butter)
- 1 teaspoon vanilla extract
- ½ cup (120g) unsweetened vanilla almond milk (or milk of choice)
- Optional: ¼ cup chopped pecans
Instructions
-
In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
-
In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.
-
Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
-
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
-
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
Recipe Notes
*If you want to make these gluten free, I suggest using oat flour or an all purpose GF flour for these pancakes. I have not tested a gf version so cannot be sure that they’ll work correctly.
Nutrition
Serving: 1serving (2 pancakes)Calories: 200calCarbohydrates: 32.8gProtein: 5gFat: 5.4gSaturated Fat: 3.3gFiber: 5.3gSugar: 7.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 27th, 2017, republished on August 23rd, 2020, republished on June 12th, 2023, and republished on August 22nd, 2024.
