If you’re on the hunt for a breakfast that’s nourishing, colorful, and packed with flavor, Zucchini and Oatmeal Pancakes are about to become your new obsession. This recipe transforms humble, everyday ingredients into golden, wholesome pancakes that strike the perfect balance between subtly sweet and hearty. With each bite, you’ll taste the creamy richness of Greek yogurt, the comforting warmth of cinnamon, and the pop of fresh zucchini, making these pancakes ideal for busy school mornings or lazy weekend brunches alike. Best of all, these are pancakes you can feel great about feeding to your family—filled with fiber, protein, and a sneaky serving of veggies. Let’s dive in!
Ingredients You’ll Need
One of the best things about Zucchini and Oatmeal Pancakes is how the simplest pantry staples join forces to create something that’s both wholesome and irresistible. Each ingredient has a distinct role, from the nutty oats to the creamy Greek yogurt, building layers of flavor and the perfect tender bite.
- Rolled oats: These are the base for the pancake “flour” and bring hearty texture plus a dose of fiber.
- Grated zucchini (squeezed dry): The star veggie adds moisture, subtle flavor, and a nutrition boost—just be sure to wring it out well to keep pancakes fluffy.
- Large eggs: Eggs hold everything together and help your pancakes puff up beautifully.
- Milk (dairy or non-dairy): Adds moisture and helps create a silky batter; choose your favorite variety here.
- Plain Greek yogurt: Lends tangy richness while adding extra protein; swap for mashed banana for a dairy-free version.
- Honey or maple syrup: A touch of natural sweetness for subtle flavor—pick whichever you like best.
- Vanilla extract: Adds warmth and depth, complementing the zucchini’s mild flavor.
- Baking powder: Helps the pancakes rise without making them heavy.
- Cinnamon: A dash gives cozy, aromatic notes throughout.
- Pinch of salt: Enhances all the other flavors for a beautifully balanced bite.
- Butter or oil for cooking: Ensures golden-brown, tender edges—choose butter for rich flavor or oil for a dairy-free option.
How to Make Zucchini and Oatmeal Pancakes
Step 1: Turn Oats Into Flour
Start by adding your rolled oats to a blender and pulse until you have a fine, flour-like texture. This homemade oat flour forms the hearty, gluten-free base for the pancakes. The nutty aroma is worth swooning over, and it gives these pancakes their signature flavor and satisfying chew.
Step 2: Mix Dry Ingredients
In a large bowl, combine the freshly-blitzed oat flour, baking powder, cinnamon, and a pinch of salt. Whisk everything together to make sure the baking powder and spices get distributed evenly, setting the stage for evenly risen and warmly spiced pancakes.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, milk, Greek yogurt, honey, and vanilla extract until the mixture is totally smooth. This luscious blend gives the pancakes moisture, richness, and just enough sweetness to let the natural flavors shine.
Step 4: Combine Wet and Dry, Then Add Zucchini
Gently pour the wet ingredients into your bowl of dry ingredients and stir until just combined. Fold in the grated, well-squeezed zucchini. The batter should be thick, bright, and full of little green flecks—it’s as pretty as it is healthy!
Step 5: Let the Batter Rest
This is the secret to the perfect Zucchini and Oatmeal Pancakes. Let your batter sit for about 5 minutes. This resting period allows the oats to soak up the moisture, resulting in a thicker, fluffier batter and pancakes that hold their shape beautifully on the griddle.
Step 6: Cook Until Golden
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Ladle out about 1/4 cup of batter for each pancake. Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip carefully and cook for another 2–3 minutes until they’re deeply golden brown. The aroma in your kitchen will be irresistible!
Step 7: Serve and Enjoy
Stack the pancakes on a warm plate and serve right away with your favorite toppings. Whether you go classic with maple syrup or fancy with Greek yogurt and berries, these Zucchini and Oatmeal Pancakes are sure to disappear fast!
How to Serve Zucchini and Oatmeal Pancakes
Garnishes
Dress up your pancakes with a dollop of Greek yogurt or a sprinkle of chopped fresh herbs like mint or basil for a savory twist. For those with a sweet tooth, try a dusting of cinnamon, a drizzle of honey, or a few extra shreds of fresh zucchini tossed across the stack for color and crunch.
Side Dishes
Zucchini and Oatmeal Pancakes pair perfectly with crisp turkey bacon, scrambled eggs, or a vibrant fruit salad on the side. For a more indulgent weekend brunch, serve with a medley of roasted tomatoes and sautéed greens—delicious, nourishing, and satisfying without being heavy.
Creative Ways to Present
Think beyond the classic pancake stack! Use small cookie cutters to make fun shapes for the kids, or layer pancakes with yogurt and berries in a breakfast parfait. You could even assemble a savory version with avocado, sliced tomatoes, and a fried egg for a new twist on the traditional breakfast sandwich. The possibilities for Zucchini and Oatmeal Pancakes are endless!
Make Ahead and Storage
Storing Leftovers
If you have extra Zucchini and Oatmeal Pancakes, simply let them cool to room temperature, then stack them with parchment paper in between and pop them into an airtight container. They’ll stay fresh in the fridge for up to 3 days, ready for quick breakfasts or snacks throughout the week.
Freezing
To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. This way, you can easily grab one or two at a time and they won’t stick together. Frozen, the pancakes will keep for up to 2 months—perfect for meal prep!
Reheating
To reheat, simply warm individual pancakes in the toaster or microwave for a minute or two until heated through. For a crisper texture, pop them in a hot skillet for 1–2 minutes on each side. Your Zucchini and Oatmeal Pancakes will taste just as fresh as the day you made them.
FAQs
Can I make these pancakes gluten-free?
Yes! Rolled oats are naturally gluten-free, but do be sure to use certified gluten-free oats if gluten is a concern for you or someone in your family. The rest of the ingredients are naturally gluten-free, making Zucchini and Oatmeal Pancakes a great option for those avoiding gluten.
How do I keep the pancakes from getting soggy?
The key is squeezing out excess moisture from the grated zucchini before adding it to your batter. Too much liquid can make the pancakes limp. Pat the shredded zucchini with a kitchen towel or cheesecloth until it’s mostly dry for the best texture.
Can I make the batter ahead of time?
It’s best to prepare and cook the batter right away for the fluffiest pancakes. However, you can mix the dry ingredients and wet ingredients separately the night before, then combine and add zucchini in the morning—it’s a true time-saver!
What are some tasty add-ins?
Feel free to make this recipe your own! Stir in a pinch of nutmeg for extra warmth, a handful of mini chocolate chips for a sweet treat, or even a spoonful of chia or flax seeds for added nutrition. Zucchini and Oatmeal Pancakes are wonderfully versatile.
Can I use a different vegetable instead of zucchini?
Yes! While zucchini is particularly soft and subtly flavored, you can also try this recipe with shredded carrots or even finely grated apple for a sweeter variation. Just remember to squeeze out as much moisture as possible for the best results.
Final Thoughts
There’s so much to love about Zucchini and Oatmeal Pancakes—the unbeatable flavor, the hidden veggies, the ease of making them ahead. Next time you’re looking for a breakfast that feels special but comes together in a snap, give these a whirl. I can’t wait for you to taste how delicious wholesome can be—let me know how you like them!
Print
Zucchini and Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini and Oatmeal Pancakes are a delightful twist on traditional pancakes, combining the goodness of oats and the freshness of zucchini for a healthy and satisfying breakfast treat.
Ingredients
Oatmeal Pancakes:
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
Zucchini Mixture:
- 1 cup grated zucchini (squeezed to remove excess moisture)
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
For Cooking:
- Butter or oil
Instructions
- Oat Flour: Blend rolled oats into a fine flour.
- Dry Ingredients: Mix oat flour, baking powder, cinnamon, and salt in a bowl.
- Wet Ingredients: Whisk eggs, milk, yogurt, honey, and vanilla in another bowl.
- Combine: Stir wet ingredients into dry, then add zucchini. Let batter rest.
- Cook: Heat skillet, pour batter, cook until golden. Serve warm.
Notes
- Enhance flavor with nutmeg or chocolate chips.
- Use mashed banana instead of Greek yogurt for a dairy-free option.
Nutrition
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 2g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
