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

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!

try these recipes

Zucchini Muffins

Double Chocolate Zucchini Bread

Blueberry Zucchini Bread

Best Zucchini Bread

Carrot Zucchini Muffins (Toddler & Baby Muffins)

Zucchini Smoothie