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. OMG they look incredible. I was just looking for an american style pancake so I am lucky to have stumbled upon your recipe. Thanks for sharing!

  2. Those look so light and airy and perfect!!! And if they count as a serving of veggies, all the better. I may make them for every meal! 😉

  3. Hi Amanda! I love your blog. 🙂 I tried this recipe this morning – so happy to have another way to use up the zucchini! I couldn’t get them to look as beautiful as yours, but they tasted delicious! I might try and tweek the recipe to add whole wheat flour, but I was really happy with it. Thank you!

  4. I made zucchini pancakes but my had a totally different texture. I think I like yours more, I’m curious if a taste was different as well.

  5. We’ll be trying these 🙂 I make zucchini waffles–using the zucchini bread recipe but making them in the waffle iron instead of heating up the oven on those hot days & MMMmmm! You get the edge on every piece instead of just the ends of the loaf! I usually double the amount of zucchini my recipe calls for just to get more veggies in & make it stretch….we like these w butter…hubby adds syrup, too

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