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What if you could enjoy all the cozy flavors of zucchini bread—warm spices, subtle sweetness, and hidden veggies—in the form of fluffy, golden pancakes? Meet your new favorite morning recipe: Zucchini Bread Pancakes!
These pancakes are the perfect combination of comfort food and healthy breakfast. Made with freshly grated zucchini, cinnamon, and a touch of vanilla, they’re light and fluffy with just the right amount of sweetness. Perfect for kids (even picky ones!), meal preppers, and anyone looking to make the most of zucchini season.
Why You’ll Love These Zucchini Bread Pancakes
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✅ Fluffy & Flavorful – Warm spice, light texture, and a hint of vanilla
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✅ Veggie-Packed – Sneaky zucchini for added nutrition
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✅ Kid-Friendly – Sweet enough to be a treat, healthy enough for everyday
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✅ No Mixer Needed – Just one bowl and a whisk
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✅ Make-Ahead & Freezer-Friendly – Great for batch cooking
Ingredients You’ll Need
Dry Ingredients
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1 cup all-purpose flour (or whole wheat for a healthier twist)
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1 tbsp sugar (or maple syrup)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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¼ tsp salt
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Optional: pinch of nutmeg or allspice for warmth
Wet Ingredients
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1 large egg
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¾ cup milk (dairy or plant-based)
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2 tbsp avocado oil or melted coconut oil
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1 tsp vanilla extract
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½ cup grated zucchini (moisture squeezed out)
Optional Add-Ins
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2 tbsp chopped walnuts or pecans
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2 tbsp mini chocolate chips
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1 tbsp ground flaxseed or chia seeds for added fiber
Tools You’ll Need
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Box grater
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Mixing bowl
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Whisk or fork
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Skillet or griddle
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Spatula
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Measuring cups and spoons
How to Make Zucchini Bread Pancakes
Step 1: Grate and Drain Zucchini
Grate the zucchini using the large holes of a box grater. Wrap it in a clean towel or paper towel and squeeze out the excess moisture. This is key to preventing soggy pancakes.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the egg, milk, oil, and vanilla until well combined.
Step 3: Add the Dry Ingredients
Sprinkle the flour, baking powder, baking soda, cinnamon, salt, and sugar (if using) over the wet ingredients. Gently stir until just combined—don’t overmix.
Step 4: Fold in the Zucchini
Fold the grated and drained zucchini into the batter. If adding nuts or chocolate chips, stir them in now.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or cooking spray. Pour ¼ cup of batter for each pancake onto the skillet.
Cook for 2–3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook until golden and cooked through.
Step 6: Serve Warm
Serve immediately with your favorite toppings—maple syrup, nut butter, fresh berries, or a dollop of yogurt.
Topping Ideas
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🍁 Classic: Pure maple syrup and a pat of butter or coconut oil
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🫐 Fruity: Sliced bananas, fresh berries, or grated apple
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🥥 Creamy: Greek yogurt and a drizzle of honey
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🥜 Nutty: Peanut butter or almond butter and crushed nuts
Storage & Reheating
Fridge
Store leftover pancakes in an airtight container for up to 4 days.
Freezer
Cool completely and layer between sheets of parchment paper. Store in a zip-top bag for up to 2 months.
Reheat
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Microwave for 30–40 seconds
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Reheat in toaster or oven for crispy edges
Tips for Success
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Don’t skip draining the zucchini! Too much water will make your pancakes soggy.
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Let the batter rest for 5 minutes before cooking—this helps it thicken and rise.
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Use a nonstick surface or well-greased skillet to prevent sticking.
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Make them mini! Use 2 tbsp batter per pancake for kid-sized portions or snacks.
Substitutions & Variations
Gluten-Free Option
Use a gluten-free 1:1 flour blend. You may need to add a touch more milk for consistency.
Dairy-Free
Use almond milk, oat milk, or soy milk. Choose dairy-free yogurt or skip it altogether.
Egg-Free
Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested for 5 minutes).
FAQs About Zucchini Bread Pancakes
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 12 hours. Stir before using, as it may thicken slightly.
Do I need to peel the zucchini?
No, the skin is soft and nutritious. It blends right in and adds color.
Will these taste like vegetables?
Not at all! The cinnamon and vanilla make them taste like lightly sweet zucchini bread—most kids don’t even notice the zucchini.
Can I make this into waffles?
Yes! Use the same batter in a waffle iron, though you may want to add 1 extra tablespoon of oil for crispier edges.
Can I add protein powder?
Absolutely. Replace 2–3 tablespoons of the flour with your favorite protein powder. You may need to add a bit more milk to adjust the consistency.
Final Thoughts
These Zucchini Bread Pancakes are the ultimate way to bring comfort and nutrition to your breakfast table. They’re quick, versatile, freezer-friendly, and always a hit with the whole family—even the picky eaters. Whether you’re using up garden zucchini or just looking to sneak some veggies into your morning routine, this pancake recipe is a must-try twist on a classic.
Serve them warm, pile them high, and enjoy every fluffy, cinnamon-kissed bite.
