I am not lying, these Zucchini Pancakes are on par with the best buttermilk pancakes you have ever had. We love pancakes around here, so don’t forget to check out my other awesome recipes like Banana Oat Pancakes, Rainbow Pancakes, and for a special treat, Apple Fritters!


zucchini pancakes

Zucchini Pancakes

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Light & Fluffy just like a buttermilk pancake!


  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 2 1/2 cups shredded zucchini, drained


  • Heat a skillet to 325-350°F.
  • In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
  • Mix until fully incorporated. Fold in zucchini.
  • Using a 1/4 measuring cup, pour batter onto heated griddle.
  • When the pancake is full of bubbles, flip to other side and cook for approximately one more minute.
  • Serve immediately.

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zucchini pancakes

Zucchini Pancakes

They are light.

They are fluffy.

They are sweet and they are filling.

They are everything I wanted in a pancake but never thought I could achieve with the addition of zucchini.  I finally found the perfect recipe!

Zucchini PancakesZucchini for Pancakes

My zucchini was large, so I chose to do a rough peel. (Removing most of the dark green skin)  This means that you cannot see the zucchini as much. I did not drain my zucchini as the larger they get, the dryer they are. If you are using a small zucchini, you may want to drain out some of the excess moisture.

I told my kids I was making zucchini pancakes, but if I hadn’t told them I don’t think they would have been the wiser!

I also opted to only use butter on mine.  We used organic syrup on the kids, but only a small amount.  The pancakes are so sweet you almost don’t need syrup!  Almost.

zucchini pancakes words

Let me know if you try them… I am sure you will love them!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I just found these yummy sounding pancakes! Do you have any guesstimate on nutritional values? I’m trying to cut back on carbs and was wondering how these Zucchini Pancakes compare to regular Pancakes. 🥞😄🥞

  2. I love the fresh taste of zucchini in everything. Wouldn’t these be delish with whole wheat flour and cinnamon? I’ll try both ways this weekend.

  3. Been making zucchini pancakes for years by using boxed pancake mix. First I grate the zucchini and add an egg. Then I add the pancake mix until the texture looks right.

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