If you’ve ever wished for a breakfast that feels a little virtuous and a lot delicious, Zucchini and Oatmeal Pancakes are the answer you’ve been looking for. Imagine pancakes with a tender bite, the goodness of whole grains, and the subtle freshness of zucchini all mingling together—each forkful hits that perfect balance of hearty, wholesome, and just plain fun. Whether you’re sneaking in extra veggies for the kids or simply want a breakfast that keeps you fueled until lunch, these pancakes pull out all the stops in both flavor and nutrition. Trust me, this is the kind of morning meal that will have everyone asking for seconds.

Zucchini and Oatmeal Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Zucchini and Oatmeal Pancakes is refreshingly simple, and every item plays a unique role—some for structure, some for softness, and a few for an irresistible dash of natural sweetness. Here’s what you’ll need and why each ingredient truly matters:

Rolled oats: Provide a nutty flavor and hearty texture as the wholesome base for the pancake batter.
Zucchini (grated and squeezed dry): Adds moisture, mild flavor, and an extra serving of veggies without overpowering the pancakes.
Large eggs: Bind everything together for fluffy, cohesive pancakes.
Milk (dairy or non-dairy): Loosens the batter—you can use your favorite kind to make these pancakes your own.
Plain Greek yogurt: Brings richness and a subtle tang while keeping the pancakes extra tender (feel free to swap for applesauce or banana for a twist).
Maple syrup or honey: Sweetens things up, just enough to highlight the flavors without overshadowing them.
Vanilla extract: Enhances all the cozy flavors and adds delightful warmth.
Baking powder: Gives these pancakes their characteristic rise and plush texture.
Cinnamon: Infuses every bite with that nostalgic, comforting bakery aroma.
Salt: Just a pinch to balance the sweetness and bring all the flavors to life.
Butter or oil for cooking: Ensures golden, crisp-edged pancakes that never stick to your skillet.

How to Make Zucchini and Oatmeal Pancakes

Step 1: Prepare the Oat Flour

Grab your blender or food processor and add the rolled oats—just a minute or two of pulsing will transform them into a rustic oat flour. This step lays the foundation for your Zucchini and Oatmeal Pancakes, giving you a batter that’s both hearty and light, without any fuss.

Step 2: Blend the Wet Ingredients

Next, add the eggs, milk, Greek yogurt, maple syrup or honey, vanilla extract, baking powder, cinnamon, and salt to the blender with your oat flour. Blend everything together until smooth. The oats, yogurt, and eggs will team up to form a thick but pourable batter that promises pancakes with just the right texture—neither too dense nor crumbly.

Step 3: Fold in the Zucchini

Gently stir the grated, well-squeezed zucchini into your batter by hand. Don’t skip squeezing your zucchini! Too much water left in the shreds can lead to soggy pancakes, so a firm wring with a kitchen towel makes a world of difference and helps your Zucchini and Oatmeal Pancakes stay fluffy.

Step 4: Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat and brush lightly with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot pan. Let them cook for 2–3 minutes—look for bubbles on the surface, a telltale sign they’re ready to flip—then carefully turn each pancake and cook for another 2–3 minutes until golden and cooked through. Repeat with the rest of the batter, adding more butter or oil as needed for crispy edges.

Step 5: Serve and Enjoy!

Stack these beauties high and serve them warm. Whether you like a drizzle of maple syrup, a dollop of creamy yogurt, or a scatter of berries, your Zucchini and Oatmeal Pancakes are ready to star in your next breakfast or brunch spread.

How to Serve Zucchini and Oatmeal Pancakes

Garnishes

Take these pancakes up a notch by adding simple yet striking toppings. A dusting of powdered sugar, a few shavings of lemon zest, or a handful of toasted nuts will blend beautifully with the subtle flavors of the Zucchini and Oatmeal Pancakes. For an extra pop, I love a swirl of plain Greek yogurt and a chive sprinkle for a savory edge.

Side Dishes

Pair your pancakes with thick-cut bacon, a pile of fresh berries, or even scrambled eggs for an energizing breakfast platter. The gentle flavor of Zucchini and Oatmeal Pancakes works so well with both sweet and savory sides, so you truly have the freedom to build your morning meal to suit every craving at the table.

Creative Ways to Present

Try making silver dollar pancakes for a playful brunch board stacked with fruit slices and small bowls of nut butter. Or stack the Zucchini and Oatmeal Pancakes tall, alternating each layer with a smear of cream cheese or ricotta for an impressive yet unfussy breakfast cake. Kids will especially love them cut into fun shapes using cookie cutters!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Zucchini and Oatmeal Pancakes, let them cool completely and store them in an airtight container in the fridge. They’ll stay fresh and lovely for up to three days, making weekday breakfasts a breeze—just reheat and dive right in!

Freezing

For longer storage, layer the pancakes between pieces of parchment or wax paper and slip them into a freezer-safe zip-top bag. Your future self will thank you, because frozen Zucchini and Oatmeal Pancakes reheat beautifully and taste just as good as the day they were made. They’ll keep well for up to two months.

Reheating

Reheat straight from the fridge or freezer! For a quick option, a few seconds in the microwave will do the trick. If you prefer crisp edges, pop them in a toaster or warm them on a skillet over low heat until hot through. Pancakes for breakfast on demand—what could be better?

FAQs

Can I make Zucchini and Oatmeal Pancakes gluten-free?

Absolutely! Just use certified gluten-free rolled oats and double-check your other ingredients, and you’ll have a breakfast that’s both delicious and suitable for a gluten-free diet.

What’s the best way to squeeze moisture out of zucchini?

After grating your zucchini, gather it up in a clean kitchen towel or several layers of paper towel. Twist tightly over your sink to press out as much liquid as possible—removing the excess adds softness without sogginess to your pancakes.

Can I make the batter ahead of time?

You can make the batter up to a day in advance, storing it covered in the fridge. Just give it a good stir before cooking, as the oats may thicken things up a bit. If needed, add a splash more milk to bring it back to pouring consistency.

What other sweeteners can I use besides maple syrup or honey?

You can swap in agave, brown rice syrup, or even a spoonful of coconut sugar to suit your taste. Each brings its own subtle twist, but will keep the core flavors of Zucchini and Oatmeal Pancakes intact.

Can I add extra spices?

Definitely! A pinch of nutmeg, ginger, or even cardamom can be added right with the cinnamon for a pancake that bursts with fall-inspired warmth. Make them your own with your favorite spice blend.

Final Thoughts

If you’re searching for a breakfast that truly celebrates simple ingredients and fresh flavor, I can’t recommend Zucchini and Oatmeal Pancakes enough. Whether it’s a lazy weekend morning or a busy weekday, these pancakes are a guaranteed crowd-pleaser—so go ahead, give them a try, and watch them become a regular star on your breakfast table!

Zucchini and Oatmeal Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and nutritious zucchini and oatmeal pancakes that are perfect for a wholesome breakfast. These pancakes are fluffy, flavorful, and a great way to sneak in some veggies for a nutritious start to your day.

Ingredients

Scale

Dry Ingredients:

1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients:

1 medium zucchini (grated and squeezed dry)
2 large eggs
1/2 cup milk (dairy or non-dairy)
1/4 cup plain Greek yogurt (or substitute with applesauce or mashed banana)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract

For Cooking:

butter or oil for cooking

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Batter: Blend the rolled oats in a blender until they form a coarse flour. Add eggs, milk, yogurt, maple syrup, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.
Combine Zucchini: Stir in the grated zucchini by hand into the batter.
Cook Pancakes: Heat a non-stick skillet or griddle, grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
Serve: Serve warm with your favorite toppings.

Notes

Make sure to squeeze out excess moisture from the zucchini to avoid soggy pancakes.
You can substitute applesauce or mashed banana for the yogurt if desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American