These sweet zucchini pancakes are soft, fluffy, and full of warm spice! Made with cinnamon, nutmeg, and a touch of brown sugar, they’re the perfect cozy breakfast, and a sneaky way to add extra vegetables to your morning stack.

A stack of zucchini pancakes being topped maple syrup.

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A Note from Kim

From Garden to Griddle

Zucchini pancakes are one of my favorite ways to turn extra garden zucchini into something the whole family gets excited about! They taste just like zucchini bread in pancake form, soft, fluffy, and perfectly spiced with cinnamon and nutmeg. I love whipping these up on a lazy weekend morning or even for breakfast-for-dinner, and they always disappear fast. Whether you’re swimming in zucchini from the garden or just grabbed a few from the farmer’s market, this recipe is a fun, delicious way to put them to good use.

With love (and lots of good eats), - Kim

Looking for more ways to use up zucchini? Try my delicious zucchini banana bread and reader-favorite zucchini muffins!

I just made these for breakfast and they are so amazing. Topped it off with some mashed up strawberries and it was one of the best pancakes I have ever eaten!

— Andrew

Ingredients You’ll Need

Don’t confuse these with savory zucchini fritters! There are no onions, garlic, herbs, cheddar, or black pepper here, just a stack of sweet, fluffy pancakes packed with grated zucchini and cozy spices.

Shredded zucchini near small bowls of sugar, flour, spices, vanilla and buttermilk.
  • All-purpose flour: The base of the batter that keeps the pancakes light and fluffy. For a little more fiber, use whole wheat pastry flour.
  • Baking powder + baking soda: Work together to give the pancakes lift and keep them soft. Make sure they’re fresh for best results.
  • Ground cinnamon + nutmeg: The spices add that warm, cozy flavor that makes these taste just like zucchini bread.
  • Salt: Balances the sweetness and brings out all the flavors.
  • Egg: Helps bind everything together and gives the pancakes structure.
  • Buttermilk (or milk of choice): Adds tang and tenderness. If you don’t have buttermilk, you can make your own by adding a teaspoon of vinegar or lemon juice to milk.
  • Brown sugar: Sweetens the pancakes with a rich, caramel-like flavor.
  • Melted butter (or coconut oil): Keeps the pancakes moist and adds richness.
  • Vanilla extract: Enhances all the sweet, warm flavors.
  • Shredded zucchini: The star ingredient! Be sure to blot with a paper towel to remove excess moisture so your pancakes don’t get soggy.

Stack It Your Way

  • Chocolate chip zucchini pancakes: Stir in mini chocolate chips for a sweeter, dessert-like version.
  • Nutty crunch: Add chopped walnuts or pecans to the batter (or as a topping) for extra texture and nutty flavor.
  • Citrus twist: Mix a little lemon or orange zest into the batter to brighten up the flavor.
  • Spice it up: Add a pinch of ginger or cloves for an even cozier, spiced pancake.
  • Top it off: Serve with maple syrup, whipped cream, Greek yogurt (for a boost of protein), a drizzle of almond butter, or a smear of cream cheese spread for that “zucchini bread” vibe.
  • Fruit topping: Pair with fresh berries, fruit sauce, sautéed apples, or caramelized bananas for natural sweetness.
A stack of zucchini pancakes being topped maple syrup.
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Sweet Zucchini Pancakes

Yield: 4 servings of 2 pancakes each
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These sweet zucchini pancakes are soft, fluffy, and full of warm spice! Made with cinnamon, nutmeg, and a touch of brown sugar, they’re the perfect cozy breakfast, and a sneaky way to add extra veggies to your morning stack.
Author: Kim

Ingredients

For the dry ingredients

  • 1 cup (120g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the wet ingredients

  • 1 large egg
  • 1/2 cup buttermilk, or milk of choice
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon melted and cooled butter, or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (approximately 130g) shredded zucchini (from 1 medium zucchini), blotted (not squeezed) of excess moisture with a paper towel

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Instructions 

  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a separate bowl, stir together the egg, buttermilk, brown sugar, butter, vanilla, and shredded zucchini until the mixture is well combined.
  • Add the wet ingredients to the dry and mix just until combined, be careful not to over-mix.
  • Lightly grease a large nonstick skillet or griddle with coconut oil or butter and set it over medium-low heat. Scoop about 1/4 cup of batter per pancake onto the skillet and spread slightly into a circular shape. Cook until bubbles form on the surface, about 3 minutes.
  • Flip and cook for another 3 minutes, or until golden brown on the bottom. Add a bit more coconut oil or butter, and repeat with the remaining batter. You may need to lower the heat after the first batch to avoid burning. Makes about 8 pancakes, enough for 4 servings (2 pancakes each).

Notes

This recipe has been changed as of 7/29/25. Here is the original protein zucchini pancakes recipe:
  • 1 scoop PEScience Protein Powder (any flavor)*
  • 1 teaspoon baking powder
  • 92 grams egg whites from a carton**
  • 75 grams shredded zucchini***
  1. Heat a large skillet or griddle over medium heat and spray with a nonstick cooking spray.
  2. Add all ingredients to a small mixing bowl. Stir ingredients together until combined.
  3. Pour about 1/4 cup batter for each pancake, onto heated griddle. Will make 4-5 pancakes.
  4. Cook on one side for about 5 minutes, flip and cook on the other side about 3 minutes. Serve with your favorite toppings.
*Other protein powder brands may not yield proper results. Protein powders are definitely different when baking and making pancakes or waffles. I have found this one to work well for baking and making pancakes.
**I measure all ingredients in grams for this recipe. If you don’t have a food scale, start with about 1/4 cup egg whites, adding 1 tablespoon at a time until you get the right consistency of pancake batter.
***Liquid from zucchini does not have to be squeezed out. 75 grams of zucchini will be about 1/2 cup.
****These pancakes do not work well as waffles. I have tried and they puffed up too much in my waffle iron.
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1serving (2 pancakes), Calories: 209kcal, Carbohydrates: 33g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 57mg, Sodium: 571mg, Potassium: 185mg, Fiber: 1g, Sugar: 8g, Vitamin A: 268IU, Vitamin C: 6mg, Calcium: 180mg, Iron: 2mg

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How to make Zucchini Pancakes

Whisking flour, baking soda and cinnamon in a large bowl.

Step 1: Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Stirring together zucchini with milk, coconut oil, egg and vanilla.

Step 2: Mix the wet ingredients. In a separate bowl, stir together the egg, buttermilk, brown sugar, a tablespoon melted butter, vanilla, and shredded zucchini until the mixture is well combined.

Stirring pancake batter in a large bowl.

Step 3: Combine. Add the wet ingredients to the dry and mix just until combined, be careful not to over-mix.

Flipping a zucchini pancake in a skillet.

Step 4: Cook. Heat a greased nonstick pan or griddle over medium-low to medium heat. Pour ¼ cup batter for each pancake, spread slightly, and cook until bubbles form on top, about 3 minutes.

Pancake cooking in a skillet.

Step 5: Flip and continue. Flip and cook 2–3 more minutes until golden. Grease as needed and repeat with remaining batter, lowering heat if pancakes brown too quickly.

Pancakes topped with butter and syrup.

Step 6: Serve. Enjoy warm with your favorite toppings, like maple syrup, butter, fresh fruit, whipped cream, or a dusting of powdered sugar.

Kim’s Recipe Tips

  • Grate the zucchini finely: Use the small holes of a box grater for the best texture, and blot with a paper towel to remove excess moisture, no need to squeeze it dry.
  • Use a food processor: Save time (and your knuckles!) by grating the zucchini in a food processor fitted with a grating disc. It’s fast, effortless, and gives you evenly shredded zucchini that mixes right into the batter.
  • Don’t over-mix the batter: Stir just until the dry and wet ingredients are combined to keep the pancakes fluffy.
  • Cook low and slow: Medium-low heat helps the pancakes cook through without burning on the outside.
  • Grease between batches: Add a little butter or coconut oil before each batch for even browning and to prevent sticking.
  • Keep warm in the oven: Place cooked pancakes on a baking sheet in a 200ºF oven until ready to serve so the whole stack stays warm.

Frequently Asked Questions

Do I need to peel the zucchini?

Nope! The skin is tender and adds color and nutrients. Just make sure to grate it finely.

How do I prevent soggy pancakes?

Blot the grated zucchini with a paper towel to remove excess moisture before adding it to the batter. A little moisture is fine, there’s no need to squeeze the zucchini completely dry, but you don’t want it overly wet with too much liquid, or the pancakes may turn out soggy.

Can I make these gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend, like King Arthur Measure for Measure gluten-free flour. Please don’t substitute any other flour such as almond flour, coconut flour, cake flour, etc.

Storage Recommendations

  • Storing leftovers: Keep pancakes in an airtight container or bag in the fridge for up to 5 days. Reheat gently in the microwave, oven, toaster oven, air fryer or on a skillet to restore their softness.
  • Freezing: Freeze cooked pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat from frozen in a toaster, oven, air fryer or skillet.
  • Tip for stacking: Use parchment or wax paper between pancakes when storing multiple layers to prevent sticking and preserve texture.
  • Reheating hack: For pancakes that taste freshly made, lightly butter the skillet and warm them over low heat to maintain moisture and flavor.
A cut stack of zucchini pancakes with syrup dripping down the inside.

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If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.