Thick, fluffy, tender whole wheat pancakes studded with zucchini and flavored with cinnamon and nutmeg for a pancake reminiscent of zucchini bread! Add walnuts, pecans, or chocolate chips for even more breakfast fun. This quick + easy pancake recipe is the perfect way to use up that excess garden zucchini!
Comin’ in HOT with these Zucchini Pancakes on a Monday morning. I know it’s a little bit cruel to tease you with pancakes on a Monday morning, but these babies are quick and easy enough that, if you were so inclined to wake up 20 minutes early on a weekday morning, you could be enjoying these green-flecked beauties before work.
If that’s not the best way to set your day off to a great start, I just don’t know what would be.
These pancakes are made in 1-bowl in less than 20 minutes, and other than shredding a zucchini and squeezing out it’s excess moisture, there’s really not much work involved at all; nothing here your early morning brain (or small children!) can’t handle. These pancakes are also dairy-free, and, if you want make them vegan-friendly, just swap out the egg for a flax or chia egg, instead!
Golden and crispy around the edges, soft and moist on the inside, and literally loaded with zucchini, these pancakes make for the perfect summer breakfast.
And, if you’re a pancake lover, be sure to check out my Whole Wheat Lemon Blueberry Pancakes, Banana Oat Blender Pancakes, Chocolate Peanut Butter Cup Pancakes (!!), and Whole Wheat Blueberry Beet Pancakes to keep your mornings exciting.
If you make this recipe, let me know how it turns out! Leave a comment below or take a picture of your pancakes and share them with me on Instagram! I love seeing my recipes in your kitchen.
- 1 medium zucchini
- 1 large egg
- 3/4 cup water
- 2 Tablespoons melted coconut oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch of salt
- 1. Put a large skillet on the stove over medium-low heat.
- 2. Shred the zucchini on a box grater, then pile it into the center of a clean dish towel (or doubled-up paper towels) and squeeze well over the sink to remove any excess liquid. You should be left with 1 cup of tightly packed zucchini shreds.
- 3. Put egg, water, coconut oil, maple syrup, and vanilla into a bowl and whisk to combine. Then, add all remaining ingredients, including zucchini, and stir to combine.
- 4. Grease the skillet with coconut oil or butter, then scoop batter by the 1/3 cup full onto the pan. Cook 3-4 minutes per side, flipping once, or until golden. Serve immediately with butter and maple syrup, or let cool and store in the fridge for up to 5 days. Reheat leftovers on a hot pan or in the toaster like a slice of bread.
- Make it vegan: swap the egg for a flax or chia egg (1 T ground flax or ground chia seeds + 3 T water).
- Optional add-ins: 1/2 cup of chopped walnuts, pecans, or chocolate chips. Add to the batter with the dry ingredients.