Here’s my favorite zucchini oatmeal pancake recipe, made with fresh shredded zucchini, rolled oats, and a blend of warm spices that make these breakfast treats both tasty and filling.
These pancakes have become our go-to weekend breakfast, especially during summer when our garden is overflowing with zucchini. My kids actually ask for seconds, which is pretty amazing considering there are vegetables hidden inside. And the leftovers? They freeze really well for busy mornings!
Why You’ll Love These Zucchini Oatmeal Pancakes
- Sneaky vegetables – These pancakes are a clever way to add extra vegetables into your breakfast – the zucchini blends right in and you won’t even taste it!
- Nutritious breakfast – Made with oat flour, fresh zucchini, and nuts, these pancakes are packed with fiber and protein to keep you feeling full all morning.
- Quick preparation – You can whip up these pancakes in just 25 minutes, making them perfect for busy mornings or weekend brunch.
- Dietary friendly – They’re easily made gluten-free by using certified gluten-free oat flour, and they’re naturally sweetened with just a touch of maple syrup.
- Kid-approved – These pancakes are so tasty that kids won’t even realize they’re eating vegetables – perfect for picky eaters!
What Kind of Zucchini Should I Use?
Medium-sized zucchini are your best bet for these pancakes since they tend to have the perfect balance of moisture and flesh. Smaller zucchini work great too, but try to avoid the really large ones as they can be watery and have tough seeds in the middle. Before grating your zucchini, there’s no need to peel it – the skin is tender and adds nice little green flecks to your pancakes. After grating, give the zucchini a gentle squeeze with a clean kitchen towel or paper towels to remove excess moisture, which helps prevent soggy pancakes. If you’ve got a garden full of zucchini in the summer, this recipe is a perfect way to use them up!
Options for Substitutions
These healthy pancakes are pretty adaptable – here’s how you can switch things up:
- Oat flour: If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine. All-purpose flour or whole wheat flour work too, using the same amount.
- Zucchini: You can swap grated zucchini with grated apple, carrots, or even yellow summer squash. Just make sure to squeeze out excess moisture from whatever you use.
- Full-fat milk: Any milk works here – almond, oat, soy, or coconut milk are all good options. For extra protein, try using buttermilk or yogurt thinned with a bit of water.
- Maple syrup: Honey, agave nectar, or date syrup can replace maple syrup. You could even use mashed banana for natural sweetness.
- Nuts: Feel free to skip the nuts or swap them with seeds like pumpkin or sunflower seeds. You could also use chocolate chips or dried fruit instead.
- Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or mashed banana.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini oatmeal pancakes is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or paper towels, otherwise your pancakes will end up soggy and won’t cook through properly. Another common mistake is cooking these pancakes on too high heat, which can lead to burnt outsides and raw centers – instead, maintain a medium-low heat and look for small bubbles forming on the surface before flipping. To get the fluffiest results, avoid overmixing the batter; stir just until the ingredients are combined, as overworking the mixture will make your pancakes dense and tough. For perfect texture, let your batter rest for 5-10 minutes before cooking, which allows the oat flour to properly hydrate and the baking powder to activate fully.
What to Serve With Zucchini Oatmeal Pancakes?
These healthy pancakes are perfect for breakfast or brunch, and there are so many tasty ways to serve them! A drizzle of pure maple syrup is always a good choice, but you can also try topping them with fresh berries, sliced bananas, or a dollop of Greek yogurt for extra protein. I love adding a side of crispy bacon or breakfast sausage to balance out the sweetness of the pancakes. For a complete morning spread, serve these pancakes with a bowl of fresh fruit salad and your favorite morning beverage – whether that’s a hot cup of coffee, fresh orange juice, or a smoothie.
Storage Instructions
Keep Fresh: These zucchini oatmeal pancakes stay good in the fridge for up to 3 days. Just place them in an airtight container with pieces of parchment paper between each pancake to prevent them from sticking together. They make great grab-and-go breakfasts for busy mornings!
Freeze: Want to meal prep? These pancakes are perfect for freezing! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well for up to 2 months in the freezer. I like to make a double batch just for this reason!
Warm Up: When you’re ready to enjoy your stored pancakes, pop them in the toaster or microwave for a quick warm-up. From frozen, you can heat them in the microwave for about 30-45 seconds, or toast them until they’re warm and slightly crispy on the outside. Add fresh maple syrup and they’ll taste just like new!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 30-35 g
- Carbohydrates: 75-85 g
Ingredients
- 1 1/2 cups oat flour (opt for gluten-free if needed)
- 1/2 cup packed grated zucchini
- 1 cup full-fat milk
- 1 egg
- 2 teaspoons ground cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1/4 teaspoon sea salt
- 1/3 cup chopped pecans or walnuts (if desired)
Step 1: Prepare the Egg Mixture
In a mixing bowl, whisk an egg well until it’s fully beaten.
This is the base for your pancake batter and will help provide structure and moisture to the pancakes.
Step 2: Combine Liquid and Dry Ingredients
Once the egg is whisked, add in your other liquid ingredients – this could include milk and any sweeteners like maple syrup.
Whisk to combine until smooth.
Next, add in your dry ingredients, such as flour, baking powder, and spices like cinnamon or nutmeg, if desired.
Stir the mixture until everything is well combined and there are no dry pockets.
Step 3: Incorporate Zucchini and Pecans
Gently fold in grated zucchini and chopped pecans into the batter.
Stir until these ingredients are evenly distributed.
Allow the mixture to sit for about 5-10 minutes, which will help the dry ingredients fully absorb the moisture for better pancake texture.
Step 4: Adjust Consistency and Cook Pancakes
If the batter appears too thick after sitting, add in an extra one or two tablespoons of milk to reach your desired consistency.
Heat a skillet over medium heat and pour or ladle the batter onto the skillet to your preferred pancake size.
Cook until bubbles start to form around the edges, then flip and continue to heat until the pancakes are cooked through.
Step 5: Serve and Enjoy
Serve the pancakes immediately while they are warm.
Garnish with additional maple syrup and pecans for an extra touch of flavor and crunch.
Enjoy your homemade zucchini pecan pancakes!
