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You can eat pancakes and veggies too with these Zucchini Pancakes. They are sweet, like classic zucchini bread, but are low-calorie, have 5 grams of protein, and aren’t loaded with sugar.
Quick Summary: Zucchini Pancakes
- What it is: Pancakes made with oats, yogurt, egg whites and shredded zucchini.
- Nutrition: 84 calories + 5g protein per pancake.
- Diet: Low-calorie and gluten-friendly.
- Time: 20 minutes total (5 prep + 15 cook).
- Method: Skillet.
- Best for: Breakfast, summer and zucchini season.
- Tip: Gently blend the ingredients in a blender and squeeze excess liquid from the shredded zucchini so the pancakes cook firm, not soggy.
This yummy zucchini pancake recipe is packed with protein from Greek yogurt and egg whites, fiber from the zucchini and oat flour. They are naturally sweetened with honey, plus a little vanilla extract and cinnamon for warm flavor.
These make for the perfect breakfast when you want pancakes without all the sugar and excess calories. Make them fresh for breakfast or make a large batch and freeze them for easy breakfasts all week long.
If you like veggies for breakfast, you will love my zucchini frittata with red peppers and egg white bites!
Why You’ll Love This Recipe
- Enjoy Veggies for Breakfast: Get more veggies in your diet, even for breakfast, with this zucchini pancakes recipe.
- Add Protein without Protein Powder: Each pancake contains 5 grams of protein from eggs and Greek yogurt. No need for protein powder or any additional ingredients.
- Perfect for Meal-Prep: You can make a large batch of pancakes, freeze them, and enjoy them for breakfast for 3 months. It’s an easy way to enjoy a delicious, nutritious, and protein-rich meal.
Table of Contents
Ingredients
- Zucchini: Shred the zucchini, including the skin, and mix it into your pancake batter.
- Eggs: This recipe uses egg whites to make the pancakes fluffy without adding excess fat. Egg whites are also a great source of protein.
- Low-Fat Greek Yogurt: Use a low-fat Greek yogurt to add moisture and more protein to the batter without using any milk.
- Oat Flour: Use gluten-free oat flour to make these pancakes for additional fiber. It also helps regulate blood sugar and reduce bad cholesterol levels.
- Vanilla Extract: Give the pancakes warm, rich classic pancake flavor with a little vanilla extract mixed into the batter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Fun Mix-Ins: These low-calorie zucchini pancakes taste delicious on their own, but you can switch up the flavor by adding chocolate chips, nuts, or berries to your pancakes. You could even add cocoa powder to the batter and make chocolate zucchini pancakes.
- Spice It Up: Create a flavor that tastes more like traditional zucchini bread by adding more cinnamon and a little nutmeg for warm,m spicy flavor.
- Make Them Waffles: Use this same batter, but add it to a hot waffle iron and make zucchini waffles instead, like my pumpkin waffles.
How to Make Zucchini Pancakes
Enjoy a stack of these zucchini pancakes for breakfast! You’ll need a blender and a skillet to make them. Preheat a nonstick skillet on the stove over medium heat, or use a regular skillet on the stove.
- Step 1: Blend the Ingredients. Add all of the pancake ingredients to a food processor or blender and process them until a smooth batter forms.
- Step 2: Scoop Batter Onto Skillet. Scoop ¼ cup of batter onto the hot skillet to form a pancake. Cook the pancake for 3-4 minutes, or until small bubbles form in the center. Then flip the pancake and cook it for another 2-3 minutes.
- Step 3: Serve or Let Them Cool. Transfer the pancakes to a wire rack to let them cool before storing or serve them right away while they’re hot.
Expert Tips
- Give the Zucchini One Squeeze: If the shredded zucchini seems excessively watery, you can use a paper towel or a clean dish towel to give it a squeeze and get rid of the extra moisture.
- Don’t Overblend: Stop blending the batter once it’s smooth. If you blend it too much, the pancakes will turn out more gummy than fluffy.
- Keep the Pancakes Warm: Place the pancakes on a baking sheet and place them in the oven at 200°F so they stay warm as you cook the rest of them.
- Storing: Keep leftover pancakes in an airtight container in the refrigerator for up to 5 days. You can also freeze the pancakes for up to 3 months. Freeze them in a single layer on a baking sheet before storing them in a freezer bag.
Serving Suggestions
High-protein zucchini pancakes are a delicious breakfast option while still holding to your health goals. Top them with maple syrup, a drizzle of chocolate, or fresh berries.
- Create a big breakfast spread with zucchini pancakes and this veggie egg bake.
- These pancakes can make for a great breakfast on the go. Pair them with quinoa egg bites for even more protein as you head out the door.
- You can also add a bit more protein by enjoying your zucchini pancakes with a strawberry protein smoothie.
Zucchini Pancakes Recipe FAQs
If your pancakes are gummy and not cooked through, then the heat on your skillet is too high. You need to use medium heat so the pancakes have time to cook through. At a high heat, only the outside will cook, and the insides will be gummy or raw.
If you want an extra boost of protein in your pancakes, try replacing ¼ cup of oat flour with ¼ cup of protein powder instead. You may need to add a bit more liquid as well as the protein powder may absorb more of the liquid than flour.
The easiest method is to pop them in the toaster. You can also reheat the pancakes in the microwave for 30-60 seconds or in a 350°F oven wrapped in foil for 6-8 minutes. You’ll need to thaw frozen pancakes in the refrigerator for 24 hours before reheating them.
More Delicious Healthy Pancake Recipes
Breakfast
Raspberry Chia Protein Pancakes
Breakfast
Butternut Squash Pancakes
Breakfast
Healthy Banana Oat Pancakes
Breakfast
Cottage Cheese Protein Pancakes
If you tried this Zucchini Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Zucchini Pancakes
Ingredients
- 1 cup Zucchini, shredded and liquid squeezed out
- 2 Egg Whites
- 1 cup Low Fat Greek Yogurt
- 1 tablespoon Honey
- 1 teaspoon Vanilla Extract
- ¾ cup Oat Flour, or gluten free oat flour
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 teaspoons Baking Powder
Instructions
- Heat a nonstick electric skillet to medium heat.
- Add all ingredients to a blender or food processor & process until smooth.
- Once the skillet is hot, scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook 3-4 minutes until small bubbles form in the center then flip and cook another 2-3 minutes.
- Transfer pancakes to a wire rack to cool until all pancakes are cooked. Enjoy with fresh fruit and nut butter!
Notes
- If the shredded zucchini is very watery, use a paper towel or a clean dish towel to squeeze the extra moisture out. It should only need one squeeze.
- Don’t over blend the batter. Stop blending once everything is smooth and combined.
- You can substitute the two eggs white for one whole egg. This will increase the calories and lower the protein content.
- Keep the zucchini pancakes warm in a 200°F oven while you cook the rest of them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe does not specify if I need to drain/squeeze excess liquid from the zucchini, so I’m guessing I don’t. Is that right?
That is correct. I did not need to when I have made these.
I love using Siggies… my fave recipe is to pair the Vanilla flavor with cottage cheese and a few other ingredients and make a delicious healthy cheesecake!
That sounds delicious. I need to try that!
I keep hearing about Siggi’s! I think that means it’s time to find it! The pancakes look delish!
You really need to try it!
Greek yogurt is good in some many things. These pancakes look good!
Those look great! I hate zucchini in its pure form, but love it mixed into baked goods.
I’m a few weeks away from becoming a mom, and I already feel torn between my career and my family! I’m working to balance my work and life commitments now instead of later, when I am REALLY overwhelmed!
Congrats on becoming a Mom! Good for you for working on your balance now so you’re ready for baby.