Fluffy Zucchini Pancakes To Share With The Kids

Every summer, or really whenever we have too much zucchini on hand, I love shredding them and adding the veggie to baked goods and pancakes. It has such a neutral flavor that it usually blends right in. Plus, it adds moisture—which is always a great thing for the texture. You can make these pancakes with either zucchini or yellow summer squash. Both work as an easy toddler breakfast or baby-led weaning breakfast. And you can add some mini or regular-size chocolate chips or blueberries for additional flavor. We love these zucchini pancakes with a little maple syrup, but they are also yummy dipped in applesauce or yogurt. (You may also like Zucchini Slice, Yogurt Pancakes, Carrot Pancakes, buckwheat pancakes, and applesauce pancakes.)

Ingredients You Need

To make this zucchini pancakes recipe, you’ll need to have the following ingredients on hand and ready to go.

Whole-wheat flour: This flour absorbs a lot of moisture, so it’s a nice match for the zucchini. Baking soda: This helps ensure that the pancakes rise nicely and cook through. Cinnamon and vanilla: Adds flavor similar to classic zucchini bread. Eggs: I like to use large eggs to add protein and richness to the zucchini pancakes. Milk: You can use dairy or nondairy milk here. Butter: I typically use unsalted butter so I can control the salt. Zucchini: Traditional zucchini works well here, or you can use yellow squash.

TIP: Find more of my favorite ways to serve vegetables for breakfast here.

Step-by-Step Instructions

Here’s a look at the basic process involved in making this zucchini pancake recipe. For the full info, scroll down to the recipe at the bottom of the post. TIP: You can serve these pancakes with maple syrup, applesauce, yogurt, peanut butter, or any other favorite spread or dip.

How to Store

Let any leftover zucchini pancakes cool fully on a wire rack and store in an airtight container in the fridge for up to 3 days and reheat to serve. You can also freeze in a zip top storage bag for up to 3 months. Thaw in the fridge or on a heat-safe plate in the microwave.

Best Tips for Success

Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist. Add a handful of chocolate chips or blueberries to the batter if desired. To make dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter. To make gluten-free: Use cup-for-cup gluten-free flour.

I’d love to hear your feedback on this recipe if you try it, so please comment below!