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Home » Breakfast Recipes

Zucchini Pancakes Recipe

Published: Aug 12, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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What do you do with too much zucchini? Have you gone through all your zucchini recipes you have? You've make breads and muffins and fritters. You served them baked, grilled and fried! What else could there be? How about pancakes! Not savory ones...zucchini bread like ones! Drizzle with a bit of cream cheese syrup and you'll be in heaven!

A stack of zucchini pancakes.
Stack of delicious zucchini pancakes!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • How to Make
  • Recipe Tips & FAQs
  • If You Liked This Recipe You Might Also Like
  • Zucchini Pancakes

Why You'll Love This Recipe

  • Not savory with green onions or parmesan cheese. Think sweet, light and fluffy like zucchini bread!
  • Even picky eaters can't resist these quick and easy pancakes!
  • Great recipe for the time of year your zucchini plant is exploding!

Ingredient Notes

  • Fresh Zucchini - This is a great way to use up large summer zucchini. You know those sneaky ones that you looked away for 2 seconds and they were suddenly massive.
  • Olive Oil - Canola oil, vegetable oil or coconut oil may be substituted for the olive oil.
  • Flour - All purpose flour, not self rising flour.
All the ingredients to make zucchini pancakes.
Simple ingredients to make this easy zucchini recipe!

How to Make

  • Heat your griddle or a large skillet to medium heat.  I set mine to 275 - 300 degrees.
  • Grate your zucchini and set it aside.
  • NOTE - I find that larger zucchini are dryer meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.
  • In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
  • Stir in the vanilla, olive oil, eggs, and buttermilk.
  • Last, fold in the shredded zucchini.
  • Pour by ¼ cupfuls onto the preheated griddle, cooking on both sides until golden brown.
  • Serve cooked pancakes hot with syrup.  
How to make this pancake recipe!

Recipe Tips & FAQs

What kind of syrup is good on zucchini pancakes?

Aside from maple this Cinnamon Cream Syrup is great on these or I really like this Blonde Buttermilk Syrup! My absolute favorite syrup however is my Cream Cheese Syrup!

Do I need to squeeze the excess moisture out of the zucchini first?

I find that larger zucchini are dryer meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.

If You Liked This Recipe You Might Also Like

  • Banana Zucchini Bread
  • Lemon Raspberry Zucchini Muffins Recipe
  • Ultimate Chocolate Zucchini Bread Recipe
  • Fried Zucchini Chips

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Zucchini Pancakes

★★★★★ 5 from 1 reviews
  • Author: Mindee
  • Prep Time: 5 min
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 Pancakes 1x
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American
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Description

What do you do with too much zucchini?  How about pancakes! Not savory ones...zucchini bread like ones! Drizzle with a bit of cream cheese syrup and you'll be in heaven!


Ingredients

Units Scale
  • 1 ¼ cups Flour
  • ¼ cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Vanilla
  • ¼ cup Olive Oil
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 cup freshly grated Zucchini

Instructions

  1. Heat your griddle or a large skillet to medium heat.  I set mine to 275 - 300 degrees.
  2. Grate your zucchini and set it aside.
  3. In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
  4. Stir in the vanilla, olive oil, eggs, and buttermilk.
  5. Last, fold in the shredded zucchini.
  6. Pour by ¼ cupfuls onto the preheated griddle, cooking on both sides until golden brown.
  7. Serve cooked pancakes hot with syrup.  

Notes

  •  I find that larger zucchini are dryer meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.

Keywords: zucchini pancakes, easy zucchini recipes,

Did you make this recipe?

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Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!

More Breakfast Recipes

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  • Easy Danish Recipe
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Reader Interactions

Comments

  1. Greg

    December 01, 2020 at 4:56 am

    Great twist on the traditional pancake!!!

    ★★★★★

    Reply

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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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