Zucchini Pancake Recipe: Fluffy Sweet Pancakes for Breakfast

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

These zucchini pancakes are fluffy, lightly spiced, and sweet enough for a maple syrup breakfast. The batter uses finely grated zucchini folded into a buttermilk base, so the pancakes stay soft in the center and brown nicely on the griddle. This recipe makes about 10 pancakes, enough for four people, and the whole thing takes 30 minutes.

A quick note on terms: many recipes labeled “zucchini pancakes” are savory fritters. This one is a true breakfast pancake, similar to a carrot cake or banana pancake, and it is meant to be served with butter and syrup.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 1 cup (240 ml) buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
• 1 teaspoon vanilla extract
• 1 cup (about 125 g) finely grated zucchini, squeezed in a towel
• Maple syrup and softened butter, for serving

Instructions

1. Grate the zucchini on the small holes of a box grater. Wrap the shreds in a clean towel and squeeze firmly until most of the liquid is gone. Measure 1 cup, packed lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter should look lumpy and thick. Fold in the zucchini.
5. Let the batter rest for 5 minutes. This lets the flour hydrate and the baking powder start working.
6. Heat a griddle or large nonstick skillet over medium heat, about 350°F (175°C) on a griddle. Brush lightly with butter.
7. Scoop 1/4 cup of batter per pancake onto the surface. Spread slightly with the back of the measuring cup to make a round about 4 inches wide.
8. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook 1 1/2 to 2 minutes more, until golden and cooked through.
9. Hold finished pancakes on a baking sheet in a 200°F (95°C) oven while you cook the rest. Serve warm with butter and maple syrup.

Tips for Fluffy Pancakes

• Grate finely. Coarse shreds create wet pockets that make pancakes tear on the flip. The small holes of a grater give a more uniform texture.
• Squeeze, but do not wring. Remove the loose liquid. A bit of natural moisture is useful here, since the batter has less milk than a plain pancake recipe.
• Control the heat. Zucchini pancakes are slightly denser than plain ones and need gentle heat. If the outsides brown in under two minutes, lower the burner.
• Keep the batter lumpy. Stirring until smooth develops gluten and results in chewy pancakes.
• Use a small scoop. Pancakes larger than 5 inches are difficult to flip cleanly with the added vegetable.
• Do not press. Pressing a pancake with the spatula after flipping forces out air and flattens it.

No Buttermilk? Try This

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk, wait 5 minutes, and use it in place of buttermilk. Plain yogurt thinned with a little milk (3/4 cup yogurt plus 1/4 cup milk) also works well and gives a slight tang.

Variations

Serving Ideas

Stack the pancakes with a pat of butter between each and pour warm maple syrup over the top. Honey, brown sugar butter, and cinnamon apples are also good partners. For a brunch spread, offer a bowl of whipped cream cheese sweetened with a spoon of honey, plus sliced strawberries or peaches.

Make-Ahead, Storage, and Reheating

The dry ingredients can be mixed in advance and stored in a jar for up to a week. Once the wet ingredients and zucchini are added, cook the batter within about 30 minutes, because the baking powder loses strength as it sits and the zucchini continues to release moisture.

Leftover pancakes keep in the refrigerator in an airtight container for up to four days. To freeze, cool completely, then place on a tray in a single layer for an hour. Stack with squares of parchment between them and store in a freezer bag for up to two months. Reheat in a toaster on a medium setting, in a 350°F (175°C) oven on a sheet pan for 8 to 10 minutes, or in the microwave for 30 to 40 seconds. The toaster or oven gives the best surface texture.

FAQ

Can I use frozen grated zucchini?

Yes. Thaw it in a colander, then squeeze out the liquid thoroughly before measuring. Frozen zucchini releases more water than fresh, so press it firmly.

Why are my zucchini pancakes soggy in the middle?

Usually the pan is too hot, so the exterior sets before the center cooks, or the zucchini was not squeezed enough. Lower the heat and cook slightly longer on each side.

Do I have to peel the zucchini?

No. The peel is thin, softens as the pancakes cook, and produces tiny green flecks. Peel only a very large zucchini with thick skin.

Can I make the batter the night before?

It is better made fresh. If you want to prepare ahead, store the grated, squeezed zucchini and the mixed dry ingredients separately, and the wet ingredients in a third container, then combine in the morning.

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